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Completed
Microbial community modeling for the production of ‘designer’ yogurt (YogurtDesign)
FunderNetherlands Organisation for Scientific Research (NWO)
Duration01 Aug 2018 - 31 Dec 2021
Project code053.80.733
Open Access mandatePublications: NoResearch data: No
Identifiers
Project timeline100%
Description
Most food fermentations are carried out by consortia of bacteria, rather than single strains. Most of these processes are initiated by starter cultures: blends of bacteria that are produced separately. To improve performances of fermentations, the biotech industry currently relies on screening-based selection, but screening is challenging for consortia, because not all possible combinations can ever be tested. There is therefore a need to develop methods that can predict performance of strains in consortia, on the basis of properties of the isolated bacteria. This project aims to develop such methods.
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Most food fermentations are carried out by consortia of bacteria, rather than single strains. Most of these processes are initiated by starter cultures: blends of bacteria that are produced separately. To improve performances of fermentations, the biotech industry currently relies on screening-based selection, but screening is challenging for consortia, because not all possible combinations can ever be tested. There is therefore a need to develop methods that can predict performance of strains in consortia, on the basis of properties of the isolated bacteria. This project aims to develop such methods.
