Fermentation and starter cultures

A detailed understanding of microbiota in our food is of outmost importance for optimization of food quality, enhanced shelf live and food safety. The ecological and metabolic studies carried out at Department of Food Science facilitate the deliberate use of microbes for improving sensory characteristics, designing new products, improving health or preventing growth of pathogenic bacteria.

Within the area of fermentation and starter cultures research at the department we focus on biodiversity at the species and strain level, bio-protection, microbial interactions and optimization of starter cultures. We investigate foodborne bacteria, yeasts, moulds and phages, as well as their interactions with raw materials, food matrices and processing equipment. Detailed knowledge is required covering enzymatic activity, flavor formation and microbial competition in form of positive and negative interactions.

Our research is of significant importance for solving several global challenges. Fermentation can be seen as a cost-effective way of food processing resulting in foods with enhanced nutritional value, better taste and extended shelf life. Optimized fermentations prevent loss of raw materials and can make inedible raw materials edible. The Danish food, ingredient and biotechnological sectors produce excellent products all dependent on optimized performance of microbial cultures. These products are an important part of Denmark’s global export.










The research project: PROFERMENT

The research project PROFERMENT aims to build the scientific foundation for future development of a new category of proteinaceous, plant-based foods as clean-label alternatives for meat consumption using solid-state fermentation. The proteins in legumes and cereals will be nutritionally optimized and appealing structures and flavours created. Read more about PROFERMENT.