Process development for the production of bio-certified lactic acid bacteria for plant-based food
The demand and production of plant-based alternatives to traditional dairy products steadily increases. Reasons for the rising relevance of flexitarian and vegan diet are on the one hand ethics and sustainability and on the other hand the perspective of healthy nutrition. In particular the production of plant-based fermented yoghurt alternatives with lactic acid bacteria (LAB) show a huge potential.
In the food industry LAB (e.g. Lactobacillus plantarum) are already used as starters for the fermentation of different plant-based products for a long time. The focus of the future will shift to formulations with fewer ingredients to obtain clean-labeled vegan foods. The use of special LAB which are able to synthesise texture improving exopolysaccharides during fermentation maybe a promosing way.
The aim of the project is to develop an effective production process for starter cultures on the basis of cultivation media with the organic certification status. The main ingredients are preferably plant-based and local by-products such as sunflower press cake as protein source.
In cooperation with:
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optiferm GmbH, Oy-Mittelberg
Projektfinanzierung:
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Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) via ZIM
grant: ZF4100950AW9
Project researchers and contact:
M.Sc. Jannis Bulla
Biomacromolecules
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© Surber
PD Dr.nat.techn. et Ing.habil Doris Jaros
Product technologies: Milk; Biomacromolecules
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© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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