Microbiological characterization of lactic acid fermented vegetables
Abstract
Wihtin this project, selected vegetable raw materials from local and sustainable production, as well as the foodstuffs produced and preserved from them through lactic acid fermentation, are to be microbiologically characterized. Several of the research partner's products are being examined in detail at various stages of production, right through to retained samples. Both, modern microbiological and molecular biological methods are used. The aim of the work is to record the micro-ecological conditions in the entire product cycle and to derive knowledge to stabilize and optimize product quality.
keywords vegetables Lactic acid bacteria fermentation quality stability
Publikationen
Project staff
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
konrad.domig@boku.ac.at
Tel: +43 1 47654-75453
Project Leader
01.08.2022 - 28.02.2023
Benjamin Zwirzitz
Benjamin Zwirzitz MSc. Ph.D.
benjamin.zwirzitz@boku.ac.at
Tel: +43 1 47654-75433
Sub Projectleader
01.08.2022 - 28.02.2023