Microbiological differentiation of fermented vegetables
Abstract
In the course of the project, selected fermented vegetable foods (vegetables fermented with lactic acid) are to be microbiologically characterized. The samples are provided by the client including the relevant documentation. A number of microbiologically relevant parameters are then recorded using modern methods and important key microorganisms are specifically isolated and identified. Particular focus should be placed on the detection of yeasts. The aim of the project is to understand the micro-ecological conditions in the fermented products. Final measures to stabilize and optimize product quality can then be derived from this.
fermentation plant-derived food lactic acid bacteria microecology
Publikationen
Mitarbeiter*Innen
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
konrad.domig@boku.ac.at
Tel: +43 1 47654-75453
Project Leader
01.07.2023 - 29.02.2024
Eva Wagner
Eva Wagner Ph.D.
wagner.eva@boku.ac.at
Tel: +43 1 47654-75430
Project Staff
01.07.2023 - 29.02.2024
Benjamin Zwirzitz
Benjamin Zwirzitz MSc. Ph.D.
benjamin.zwirzitz@boku.ac.at
Tel: +43 1 47654-75433
Project Staff
01.07.2023 - 29.02.2024