Our favourite food matrices

While others pride themselves to do "pure" science, we love microbes in the food matrix. Indeed it is a real challenge to work on food fermentation and employ the practically relevant bacteria, which are mostly recalcitrant as compared to any laboratory model strains. In the matrix all our fields of interest are combined: interaction, fitness and special properties. Our favourites are cereal and meat fermentations as well as fermented beverages, i. e. beer or functional drinks from water kefir.

Beer is our favourite matrix to study stress tolerance of bacteria and relaxation of scientists.