{"id":10086981,"date":"2025-09-22T11:04:51","date_gmt":"2025-09-22T09:04:51","guid":{"rendered":"https:\/\/dil-ev.de\/security-authenticity\/biotechnology\/"},"modified":"2026-07-26T17:45:06","modified_gmt":"2026-07-26T15:45:06","slug":"biotechnology","status":"publish","type":"page","link":"https:\/\/dil-ev.de\/en\/security-authenticity\/biotechnology\/","title":{"rendered":"Biotechnology"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top-first padding-left-right-less&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column_inner width=&#8221;2\/3&#8243;][vc_column_text css=&#8221;&#8221; el_class=&#8221;h1-custom-font uberschrift&#8221;]\n<h1 class=\"stroke-pink\" style=\"text-align: left;\"><span class=\"fade\"><span style=\"color: #008000;\">Biotechnology <\/span><br \/>\nNGS-Based Analytics<\/span><\/h1>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-left-right-tinypic corner-mask-left-white hero-img-top-mobile&#8221; css=&#8221;.vc_custom_1771406390711{background-image: url(https:\/\/dil-ev.de\/wp-content\/uploads\/2025\/12\/dil-ev-sicherheit-authentizitaet-biotechnologie.jpg?id=10079078) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}&#8221;][vc_row_inner el_class=&#8221;paddinginnen-more&#8221;][vc_column_inner width=&#8221;1\/2&#8243; offset=&#8221;vc_hidden-xs&#8221;][\/vc_column_inner][vc_column_inner el_class=&#8221;specific-container hero-card-4-3-col&#8221; width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1765288250367{background-color: #FFFFFF !important;}&#8221;][vc_single_image image=&#8221;10084282&#8243; img_size=&#8221;300&#215;300&#8243; css=&#8221;&#8221; el_class=&#8221;uberschriftviel scale-with-padding hide-under-991&#8243;][vc_column_text css=&#8221;.vc_custom_1765383751255{padding-right: 1vw !important;padding-left: 1vw !important;}&#8221; el_class=&#8221;uberschrift&#8221;]\n<h2 class=\"stroke-pink\" style=\"text-align: left;\"><span class=\"fade\">Biotechnology, Food Safety, and Biomass Fermentation<\/span><\/h2>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-bottom padding-left-right-less&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h3 class=\"stroke-pink\" style=\"text-align: left;\">The Biotechnology Research Platform uses biological resources to create safe food<\/h3>\n[\/vc_column_text][vc_separator color=&#8221;custom&#8221; border_width=&#8221;5&#8243; el_width=&#8221;10&#8243; css=&#8221;&#8221; accent_color=&#8221;#E4F2D0&#8243; el_class=&#8221;uberschrift&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=&#8221;padding-top-less padding-left-right-moretiny&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p class=\"p1\">Our focus is on ensuring <strong>food safety<\/strong> and efficient <strong>biomass fermentation<\/strong>. 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\u2014also known as biocontrol\u2014by specifically using live starter cultures, bacteriophages, and natural antimicrobial substances. These innovative approaches enhance product safety in a natural and effective way.<\/p>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221;]\n<p class=\"p1\">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.<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; el_class=&#8221;padding-top-less padding-bottom-less carousel-row white-cut-right&#8221;][vc_column_inner el_class=&#8221;paddinginnen-more specific-container&#8221; width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;10080181&#8243; img_size=&#8221;300&#215;300&#8243; css=&#8221;&#8221; el_class=&#8221;uberschriftviel&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;h2-custom-font-zitat uberschrift&#8221;]\n<h2 class=\"stroke-pink\" style=\"text-align: left;\">Biotechnology makes targeted use of microorganisms to produce safe, sustainable, and appealing foods, shaping the diet of tomorrow.<\/h2>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h5 class=\"stroke-pink\" style=\"text-align: left;\">Want to learn more about our research department?<\/h5>\n[\/vc_column_text]<div class=\"gusta-align-left  \"><a href=\"https:\/\/dil-ev.de\/kontakt\/\" title=\"Kontakt\" class=\"el-2567764546939501e3bc79  ss-element gusta-read-more-button gusta-icon-link gusta-has-span show-show ani-fade linked\"><i class=\"vc-material vc-material-arrow_forward\" aria-hidden=\"true\"><\/i> <span>Kontaktieren Sie uns<\/span> <\/a><\/div><div class=\"gusta-clear gusta-mobile-clear\"><\/div>[\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;]<div id=\"ult-carousel-40153449206a9a7746daca5\" class=\"ult-carousel-wrapper  vc_custom_1764841119757  ult_horizontal\" data-gutter=\"0\" data-rtl=\"false\" ><div class=\"ult-carousel-25019453156a9a7746dabe4 \" >[vc_single_image image=&#8221;10083762&#8243; img_size=&#8221;1280&#215;720&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;][vc_single_image image=&#8221;10083775&#8243; img_size=&#8221;1280&#215;720&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;][vc_single_image image=&#8221;10083778&#8243; img_size=&#8221;1280&#215;720&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;][vc_single_image image=&#8221;10078662&#8243; img_size=&#8221;1280&#215;720&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;]<\/div><\/div>\t\t\t<script type=\"text\/javascript\">\n\t\t\t\tjQuery(document).ready(function ($) {\n\t\t\t\t\tif( typeof jQuery('.ult-carousel-25019453156a9a7746dabe4').slick == \"function\"){\n\t\t\t\t\t\t$('.ult-carousel-25019453156a9a7746dabe4').slick({dots: true,autoplay: true,autoplaySpeed: \"2500\",speed: \"500\",infinite: true,arrows: false,slidesToScroll:1,slidesToShow:1,swipe: true,draggable: true,touchMove: true,pauseOnHover: true,pauseOnFocus: false,responsive: [\n\t\t\t\t\t\t\t{\n\t\t\t\t\t\t\t  breakpoint: 1026,\n\t\t\t\t\t\t\t  settings: {\n\t\t\t\t\t\t\t\tslidesToShow: 1,\n\t\t\t\t\t\t\t\tslidesToScroll: 1,  \n\t\t\t\t\t\t\t  }\n\t\t\t\t\t\t\t},\n\t\t\t\t\t\t\t{\n\t\t\t\t\t\t\t  breakpoint: 1025,\n\t\t\t\t\t\t\t  settings: {\n\t\t\t\t\t\t\t\tslidesToShow: 1,\n\t\t\t\t\t\t\t\tslidesToScroll: 1\n\t\t\t\t\t\t\t  }\n\t\t\t\t\t\t\t},\n\t\t\t\t\t\t\t{\n\t\t\t\t\t\t\t  breakpoint: 760,\n\t\t\t\t\t\t\t  settings: {\n\t\t\t\t\t\t\t\tslidesToShow: 1,\n\t\t\t\t\t\t\t\tslidesToScroll: 1\n\t\t\t\t\t\t\t  }\n\t\t\t\t\t\t\t}\n\t\t\t\t\t\t],pauseOnDotsHover: true,customPaging: function(slider, i) {\n                   return '<i type=\"button\" style= \"color:#333333;\" class=\"ultsl-record\" data-role=\"none\"><\/i>';\n                },});\n\t\t\t\t\t}\n\t\t\t\t});\n\t\t\t<\/script>\n\t\t\t[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-left-right-less&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<h3 class=\"stroke-pink\" style=\"text-align: left;\"><span class=\"fade\">Biomass Fermentation as the Key to Alternative Proteins and Meat Substitutes<\/span><\/h3>\n[\/vc_column_text][vc_separator color=&#8221;custom&#8221; border_width=&#8221;5&#8243; el_width=&#8221;10&#8243; css=&#8221;&#8221; accent_color=&#8221;#E4F2D0&#8243; el_class=&#8221;uberschrift hide-under-991&#8243;][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=&#8221;padding-top-less padding-left-right-moretiny&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p class=\"p1\">Another key area of biotechnology is <strong>biomass fermentation<\/strong>. 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.<\/p>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221;]\n<p class=\"p1\">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.<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-left-right-less&#8221;][vc_row_inner][vc_column_inner el_class=&#8221;padding-left-right-moretiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p style=\"text-align: left;\"><strong>Our Research Methods<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-left-right-tiny corner-mask-left-white&#8221; css=&#8221;.vc_custom_1768150150787{background-color: #E4F2D0 !important;}&#8221;][vc_tta_accordion title_tag=&#8221;h3&#8243; shape=&#8221;square&#8221; color=&#8221;white&#8221; active_section=&#8221;10&#8243; no_fill=&#8221;true&#8221; collapsible_all=&#8221;true&#8221; el_class=&#8221;padding-top padding-bottom padding-left-right-normal&#8221;][vc_tta_section title=&#8221;Organic Food Safety &amp; Biocontrol&#8221; tab_id=&#8221;1764931866932-ce9a7e30-2b3e17650996352591765124010861&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Maximizing Food Safety Throughout the Entire Value Chain<\/li>\n<li>Biological Control of Undesirable Microorganisms (Biocontrol)<\/li>\n<li>Use of Live Starter Cultures to Improve Product Safety<\/li>\n<li>Use of Natural Antimicrobial Substances for Product Safety<\/li>\n<li>A natural yet effective way to improve food safety<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Fermentation &amp; Microbiome Analysis (NGS)&#8221; tab_id=&#8221;1764941563120-12e4cadb-5d4417650996352591765124010861&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Use of a state-of-the-art next-generation sequencing (NGS) platform<\/li>\n<li>Analysis of the Interactions Between Bioactive Compounds and the Natural Microbiota of Fermented Foods<\/li>\n<li>Optimization of Fermentation Processes<\/li>\n<li>Improvement of sensory properties such as taste and texture<\/li>\n<li>Ensuring the Safety of Fermented Products for Consumers<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Biomass Fermentation &amp; Circular Economy&#8221; tab_id=&#8221;1765122439856-247cae99-07891765124010861&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Development of Microorganisms and Methods for Producing Microbial Biomass for Food Applications<\/li>\n<li>Use of Byproducts from Agriculture and Food Processing as Fermentation Substrates<\/li>\n<li>Upgrading by-products into nutrient-rich, high-protein food ingredients<\/li>\n<li>Contribution to resource-efficient, climate-friendly food production<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=&#8221;Alternative Proteins &amp; Fats&#8221; tab_id=&#8221;1765122508158-407301b7-414c1765124010861&#8243;][vc_row_inner][vc_column_inner el_class=&#8221;padding-top-less padding-bottom-less padding-left-right-tiny&#8221;][vc_column_text css=&#8221;&#8221; el_class=&#8221;bulletpoints&#8221;]\n<ul>\n<li>Production of Single-Cell Protein (SCP) from Fungi (Mycoprotein)<\/li>\n<li>Production of Single-Cell Oil (SCO) as an Alternative Source of Fat<\/li>\n<li>Development of Innovative Meat Substitutes and Protein Products Based on Microbial Biomass<\/li>\n<li>Supporting a sustainable, future-proof diet based on alternative proteins and fats<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][\/vc_tta_accordion][vc_empty_space height=&#8221;4vh&#8221;][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-left-right-less&#8221;][vc_row_inner][vc_column_inner][vc_column_text css=&#8221;.vc_custom_1770397547100{padding-left: 5px !important;}&#8221;]\n<p style=\"text-align: left;\"><strong>Current Research Projects<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column_inner][vc_column_text css=&#8221;&#8221;]\n<p class=\"stroke-pink\" style=\"text-align: left;\"><table class=\"projects-table\">\n\t\t\t\t<tr>\n\t\t\t\t\t<th>Projektbezeichnung<\/th>\n\t\t\t\t\t<th>Projekttitel<\/th>\n\t\t\t\t\t<th>Projektende<\/th>\n\t\t\t\t<\/tr>\n\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/projekte\/lytische-enzyme\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/projekte\/lytische-enzyme\/\">\n\t\t\t\t\t\t\t\t<strong>Lytische Enzyme<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Nutzbarmachung der Bildung von und Resistenz gegen lytische Enzyme von Laktobazillen in der Rohwurstreifung<\/td>\n\t\t\t\t\t\t<td>01.11.2023<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/projekte\/fermentate-mit-antigramnegativer-aktivitaet\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/projekte\/fermentate-mit-antigramnegativer-aktivitaet\/\">\n\t\t\t\t\t\t\t\t<strong>Fermentate mit anti-gramnegativer Aktivit\u00e4t<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Konsekutive fungale und bakterielle Biokonversion zur Herstellung von Fermentaten mit anti-gramnegativer Aktivit\u00e4t<\/td>\n\t\t\t\t\t\t<td>31.01.2024<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/projekte\/salmonellen-inaktivierung-in-schokolade\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/projekte\/salmonellen-inaktivierung-in-schokolade\/\">\n\t\t\t\t\t\t\t\t<strong>Salmonellen-Inaktivierung in Schokolade<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Inaktivierung getrockneter, hitzetoleranter Salmonellen in der Schokoladenproduktion<\/td>\n\t\t\t\t\t\t<td>01.02.2025<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/projekte\/sporenbelastung-von-fleischersatzprodukten\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/projekte\/sporenbelastung-von-fleischersatzprodukten\/\">\n\t\t\t\t\t\t\t\t<strong>Sporenbelastung von Fleischersatzprodukten<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Vorkommen und Verhalten sporenbildender Bakterien in Fleischersatzprodukten<\/td>\n\t\t\t\t\t\t<td>01.01.2026<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/projekte\/listerienreduktion-mit-hochdruck-und-phagen\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/projekte\/listerienreduktion-mit-hochdruck-und-phagen\/\">\n\t\t\t\t\t\t\t\t<strong>Listerienreduktion mit Hochdruck und Phagen<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Reduktion von Listeria monocytogenes in Fleischerzeugnissen durch Kombination von Hochdruck und Bakteriophagen<\/td>\n\t\t\t\t\t\t<td>01.04.2025<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/en\/projekte\/listeria-reduction-using-high-pressure-and-phages\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/en\/projekte\/listeria-reduction-using-high-pressure-and-phages\/\">\n\t\t\t\t\t\t\t\t<strong>Listeria Reduction Using High Pressure and Phages<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Reduction of Listeria monocytogenes in Meat Products Through a Combination of High Pressure and Bacteriophages<\/td>\n\t\t\t\t\t\t<td>01.04.2025<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/en\/projekte\/spore-contamination-in-meat-substitutes\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/en\/projekte\/spore-contamination-in-meat-substitutes\/\">\n\t\t\t\t\t\t\t\t<strong>Spore Contamination in Meat Substitutes<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>The Presence and Behavior of Spore-Forming Bacteria in Meat Substitutes<\/td>\n\t\t\t\t\t\t<td>01.01.2026<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/en\/projekte\/inactivation-of-salmonella-in-chocolate\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/en\/projekte\/inactivation-of-salmonella-in-chocolate\/\">\n\t\t\t\t\t\t\t\t<strong>Inactivation of Salmonella in Chocolate<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Inactivation of Dried, Heat-Tolerant Salmonella in Chocolate Production<\/td>\n\t\t\t\t\t\t<td>01.02.2025<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/en\/projekte\/fermentates-with-anti-gram-negative-activity\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/en\/projekte\/fermentates-with-anti-gram-negative-activity\/\">\n\t\t\t\t\t\t\t\t<strong>Fermentates with anti-Gram-negative activity<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Consecutive Fungal and Bacterial Bioconversion for the Production of Fermentates with Anti-Gram-Negative Activity<\/td>\n\t\t\t\t\t\t<td>31.01.2024<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t\n\t\t\t\t\t<tr class=\"actionlink\" onclick=\"location.href = 'https:\/\/dil-ev.de\/en\/projekte\/lytic-enzymes\/';\">\n\t\t\t\t\t\t<td class=\"title\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/dil-ev.de\/en\/projekte\/lytic-enzymes\/\">\n\t\t\t\t\t\t\t\t<strong>Lytic enzymes<\/strong>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t<td>Utilizing the Production of and Resistance to Lytic Enzymes by Lactobacilli in the Ripening of Raw Sausage<\/td>\n\t\t\t\t\t\t<td>01.11.2023<\/td>\n\t\t\t\t\t<\/tr>\n\t\t\t\t<\/table>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top padding-bottom padding-left-right-tiny&#8221;][vc_row_inner equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; el_class=&#8221;padding-top padding-bottom carousel-row white-cut-left&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;10080196&#8243; img_size=&#8221;1024&#215;576&#8243; alignment=&#8221;center&#8221; css=&#8221;&#8221;][\/vc_column_inner][vc_column_inner el_class=&#8221;paddinginnen-more&#8221; width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p class=\"stroke-pink\" style=\"text-align: center;\">Your Contact Person<\/p>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221;]\n<h4 class=\"stroke-pink\" style=\"text-align: center;\"><span style=\"color: #12a15d;\">Dr. Christian Hertel<\/span><\/h4>\n[\/vc_column_text][vc_column_text css=&#8221;&#8221; el_class=&#8221;uberschrift&#8221;]\n<p class=\"p1\" style=\"text-align: center;\"><strong>Biotechnology Department<\/strong><\/p>\n[\/vc_column_text]<div class=\"gusta-align-center  \"><a href=\"https:\/\/dil-ev.de\/kontakt-ansprechpartner\/\" title=\"Kontakt Ansprechpartner\" class=\"el-1362684521693c4ab11e2f8  ss-element gusta-read-more-button gusta-icon-link gusta-has-span show-show ani-fade linked\"><i class=\"vc-material vc-material-arrow_forward\" aria-hidden=\"true\"><\/i> <span>Kontaktieren Sie mich<\/span> <\/a><\/div><div class=\"gusta-clear gusta-mobile-clear\"><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row full_width=&#8221;stretch_row_content_no_spaces&#8221;][vc_column el_class=&#8221;padding-top-first 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[\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":10079079,"parent":10086954,"menu_order":8,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-10086981","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Biotechnology | NGS-Based Analytics<\/title>\n<meta name=\"description\" content=\"The Biotechnology Research Platform uses biological resources to produce safe food through NGS-based analytics.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dil-ev.de\/en\/security-authenticity\/biotechnology\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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