Microbial cultures significantly influence the characteristics of fermented foods, thereby contributing decisively to the quality, differentiation and authenticity of these products. The highly biodiverse Liebefeld Strain Collection is used to develop new starter- and special cultures. Thanks to interdisciplinary project cooperation, knowledge about these complex fermented systems is amassed and products are influenced in a targeted fashion through the proper choice and use of microorganisms. To give examples, researchers work on expanding the range of globally unique raw-mixed cultures, and develop new acidification cultures relating to terroir, or special cultures for proof of origin.
Project Number:
18.10.18.03.02
Project Title:
Development of Microbial Cultures to Promote Quality, Safety, Authenticity and Uniqueness, and as Proof of Origin for Cheeses and Other Fermented Foods
Strategic Research Field:
Promoting quality and product innovation in foods
