Institut für Systembiotechnologie

CoFerm – Novel routes to improve taste and nutritional content in food through microbial co-fermentation

Natural ingredients are the key in today's food products. Therefore, chemical additives should be replaced by natural, consumer-preferred compositions. A promising way to get there are new forms of natural fermentation. In cooperation with Nestle, the global food industry leader in nutrition, health and wellness and our partners at the Nestlé Research Centre in Lausanne, the projects aims to elucidate strategies for integrating various microbial species as mixed cultures in food production processes. From 2017-2020 we will join forces to create improved performance processes that deliver the desired flavors, texture and nutrient content through respective contributions from the added microbes.


Publications

Tangyu M, Fritz M, Ye L, Börner RA, Morin-Rivron, Campos-Giménez E, Bolten CJ, Bogicevic B, Wittmann C (2022) Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and multiple co-benefits. Microb Cell Fact. 21:48. Link.

Tangyu M, Fritz M, Aragao-Börner R, Ye L, Bogicevic B, Bolten CJ, Wittmann C (2021) Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour. Microb. Cell Fact. 20:109. Link.

Tangyu, M, Müller J, Bolten, CJ, Wittmann, C (2019) Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl. Microbiol. Biotechnol. 103:9263-9275. Link.


Coordinator

Christoph Wittmann


Partners