Projects
Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems Vrije Universiteit Brussel
Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties Ghent University
Zamnè, known in Burkinabe dialect ‘’save the child”, is an emerging human-nutritive forest legume whose consumption is now highly promoted in Burkina Faso. It is affected by the hard-to-cook defect that has considerable nutritional and economic impacts. This study purpose to process the fermentation of Zamnè and improve its nutritive value and health benefits.
N-nitrosamines in Dry Fermented Sausages: Occurrence and Formation of N-nitrosopiperidine KU Leuven
N</>-Nitrosamines can regularly be detected, although mostly in low concentrations. ...
Microbiome and metabolite analysis of Kombucha fermentation to valorize Kombucha as a non- to low-alcoholic fermented beverage Ghent University
Kombucha is a fermented, non- to low-alcoholic tea beverage. In order to develop Kombucha as an appealing and healthy beverage, we will make an inventory of the microbial diversity and metabolites in a large number of Kombucha broths, create a collection of Kombucha-derived bacteria and yeasts, and use the latter as starter cultures for laboratory-scale Kombucha fermentations.
Phenolic profiting and bioactivity screening of fermented Indonesian fruit byproducts Ghent University
In Indonesia, a high amount of fruit by-products is available, which can be valorized in terms of several micro-nutrients, fibre and phenolic compounds. In this project, it will aimed to obtain extracts rich in phenolic compounds of different fruit by-products streams by the use of lactic acid fermentation. Furthefmore, screening towards bio-activity of these phenolic rich extracts will be performed.
Fermented vegetable juices – Microbiome analysis and their probiotic potential? University of Antwerp
Development of a functional fermented milk enriched with bioactive milk fat globule membrane fragments Ghent University
Recently, different health-beneficial compontents of both proteins and lipids have been identified in MFGM (milk fat globule membranes). Upon processing, MFGM is ruptured into individual particles and enriched enriched in so-called low-value effluents like buttermilk, whey and butter serum. Hence, utilization of MFGM in these effluents for production of functional foods is highly favourable from an economical point of view.
Exploring the production of low-alcohol beer and alternative fermented beverages Ghent University
Growing consumer interest in health and responsible drinking motivates breweries to expand their product portfolio with low-alcohol beers or alternative fermented drinks. Most of these products are still in the early stages of commercial development and require further extensive characterization for a pleasant and consistent flavor profile, with variation in process parameters from a combined microbiological and biochemical approach.
Microstructural and sensorial effects of the functional components milk fat globule membrane-fragments (MFGM) and natural antioxidants (AOX) in fermented milk products Ghent University
The aim of this project is to get an insight in the possible effects of the functional components, namely the milk fat globule membrane (MFGM) fragments and the natural antioxidants (AOX) on the starter- and probiotic cultures, and how these effects are translated through the microstructure into the sensory properties of the fermented milk products