Laufend
By-products from agro-industrial processes, such as wheat bran from wheat flour production, are a goldmine of untapped materials that would otherwise become an environmental burden if disposed of improperly. The German Institute of Food Technology (DIL) and the Institute of Food Chemistry at Gottfried Wilhelm Leibniz University Hannover are using a cascadefermentation process using edible fungi and lactic acid bacteria to valorize the byproducts by converting them into a fermentate containing antimicrobial substances effective against Gram-negative bacteria such as Salmonella for use in food products.
Foodborne pathogens such as Salmonella enterica and Escherichia coli, which are found in raw fermented meat products, can be partially controlled by organic acids, nitrite, and salt. However, due to the effectiveness of these solutions and the human health concerns associated with them, the search is on for new, natural alternatives. The goal of this project is to produce a fermentate that combines the membrane-destabilizing effect of phenolic acids with the bactericidal effect of bacteriocins, with a view to its potential application in meat products. The production of the fermentate is based on the cascade fermentation of agro-industrial byproducts, such as wheat bran and green waste, using edible fungi and lactic acid bacteria. In this way, the technology developed here aligns with the concept of a circular economy by upcycling agro-industrial waste that would otherwise be harmful to the environment.
DIL German Institute of Food Technologies
Prof.-von-Klitzing-Str. 7
49610 Quakenbrück
+49 (0) 54 31 183 - 0
info@dil-ev.de
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