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Detailed electromicroscopic analysis of colonization and alteration of fermented foods by microorganisms and their interactions
Project
Project code: MRI-MBT-08-11
Contract period: 01.01.2001
- 31.12.2016
Purpose of research: Basic research
Understanding the interactions among microorganisms and with the food matrix in fermented foods, especially in kefyr, acid curd cheese and yoghurt. Scanning electronmicroscopy indicates biofilm formation and specific yeast/lactobacilli interactions during ripening of acid curd cheese.
Section overview
Subjects
- Food microbiology