Biotechnology
NGS-Based Analytics
Biotechnology, Food Safety, and Biomass Fermentation
The Biotechnology Research Platform uses biological resources to create safe food
Our focus is on ensuring food safety and efficient biomass fermentation. A key goal of our work is to maximize food safety throughout the entire value chain. We rely on the biological control of undesirable microorganisms—also known as biocontrol—by specifically using live starter cultures, bacteriophages, and natural antimicrobial substances. These innovative approaches enhance product safety in a natural and effective way.
Using our state-of-the-art next-generation sequencing (NGS) platform, we analyze the complex interactions between these biological agents and the natural microbiota of fermented foods. This in-depth understanding enables us to optimize fermentation processes and improve sensory characteristics such as taste and texture. In this way, we not only enhance the appeal of the products but also ensure their safety for consumers.
Biotechnology makes targeted use of microorganisms to produce safe, sustainable, and appealing foods, shaping the diet of tomorrow.
Want to learn more about our research department?
Biomass Fermentation as the Key to Alternative Proteins and Meat Substitutes
Another key area of biotechnology is biomass fermentation. We research and develop microorganisms and processes for producing edible single-cell protein (SCP) from fungi (mycoprotein) and single-cell oil (SCO). In doing so, we optimize the process in line with the principles of a circular economy to ensure maximum sustainability.
Our research focuses on the use of byproducts from agriculture and food processing as feedstocks. These byproducts are specifically used as feedstocks for fermentation. These alternative proteins and fats, derived from the upcycling of byproducts, are nutrient-rich and form the basis for healthy, protein-rich foods.
Our Research Methods
- Maximizing Food Safety Throughout the Entire Value Chain
- Biological Control of Undesirable Microorganisms (Biocontrol)
- Use of Live Starter Cultures to Improve Product Safety
- Use of Natural Antimicrobial Substances for Product Safety
- A natural yet effective way to improve food safety
- Use of a state-of-the-art next-generation sequencing (NGS) platform
- Analysis of the Interactions Between Bioactive Compounds and the Natural Microbiota of Fermented Foods
- Optimization of Fermentation Processes
- Improvement of sensory properties such as taste and texture
- Ensuring the Safety of Fermented Products for Consumers
- Development of Microorganisms and Methods for Producing Microbial Biomass for Food Applications
- Use of Byproducts from Agriculture and Food Processing as Fermentation Substrates
- Upgrading by-products into nutrient-rich, high-protein food ingredients
- Contribution to resource-efficient, climate-friendly food production
- Production of Single-Cell Protein (SCP) from Fungi (Mycoprotein)
- Production of Single-Cell Oil (SCO) as an Alternative Source of Fat
- Development of Innovative Meat Substitutes and Protein Products Based on Microbial Biomass
- Supporting a sustainable, future-proof diet based on alternative proteins and fats
Current Research Projects
| Projektbezeichnung | Projekttitel | Projektende |
|---|---|---|
| Lytische Enzyme | Nutzbarmachung der Bildung von und Resistenz gegen lytische Enzyme von Laktobazillen in der Rohwurstreifung | 01.11.2023 |
| Fermentate mit anti-gramnegativer Aktivität | Konsekutive fungale und bakterielle Biokonversion zur Herstellung von Fermentaten mit anti-gramnegativer Aktivität | 31.01.2024 |
| Salmonellen-Inaktivierung in Schokolade | Inaktivierung getrockneter, hitzetoleranter Salmonellen in der Schokoladenproduktion | 01.02.2025 |
| Sporenbelastung von Fleischersatzprodukten | Vorkommen und Verhalten sporenbildender Bakterien in Fleischersatzprodukten | 01.01.2026 |
| Listerienreduktion mit Hochdruck und Phagen | Reduktion von Listeria monocytogenes in Fleischerzeugnissen durch Kombination von Hochdruck und Bakteriophagen | 01.04.2025 |
| Listeria Reduction Using High Pressure and Phages | Reduction of Listeria monocytogenes in Meat Products Through a Combination of High Pressure and Bacteriophages | 01.04.2025 |
| Spore Contamination in Meat Substitutes | The Presence and Behavior of Spore-Forming Bacteria in Meat Substitutes | 01.01.2026 |
| Inactivation of Salmonella in Chocolate | Inactivation of Dried, Heat-Tolerant Salmonella in Chocolate Production | 01.02.2025 |
| Fermentates with anti-Gram-negative activity | Consecutive Fungal and Bacterial Bioconversion for the Production of Fermentates with Anti-Gram-Negative Activity | 31.01.2024 |
| Lytic enzymes | Utilizing the Production of and Resistance to Lytic Enzymes by Lactobacilli in the Ripening of Raw Sausage | 01.11.2023 |
