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Development of markers for the competitiveness of lactobacilli in fermenting sausages

Sausage fermentation is controled by a microbial consortium of Lactobacillus  and coagulase negative Staphylococcus species serving specific functions predominantly including acid formation and nitrate reduction. This project shall deliver a deep understanding of the interaction of these two genera and enable deliberate combination of strains to achieve hygienically safe and sensorially exciting and versatile salamis. 

The special emphasis is on the competitiveness of lactobacilli during sausage fermentation and identification of genetic markers delineating it. Competitive strains shall be identified by genomic comparison. This way, autochtoneous lactic acid bacteria harbouring risk factors, e. g. antibiotic resistant enterococci shall be reduced to enhance food safety.


project leader: Rudi F. Vogel

participating scientists: Matthias A. Ehrmann, Dorothee Janssen, Lara Eisenbach

open positions: none

collaborations: none

 

For a short report on this finalized project on this topic go to

AiF18552N


 

 

Development of markers for the competitiveness of staphylococci in fermented sausages

Sausage fermentation is controled by a microbial consortium of Lactobacillus  and coagulase negative Staphylococcus species serving specific functions predominantly including acid formation and nitrate reduction. This project shall deliver a deep understanding of the interaction of these two genera and enable deliberate combination of strains to achieve hygienically safe and sensorially exciting and versatile salamis. The special emphasis is on the competitiveness of staphylococci during sausage fermentation and identification of genetic markers delineating it. Competitive strains shall be identified by genomic comparison and testing for the absence of transferable antibiotic resistance and other adverse traits. This way, autochtoneous staphylococci harbouring risk factors shall be reduced to enhance food safety.


project leader: Rudi F. Vogel

participating scientists: Matthias A. Ehrmann, Kristina Ruhland, Andrea Lechner

collaborations: none

For a short report on this finalized project on this topic go to

AiF17897N


 

 

Development of novel baking aids based on Gluconobacter fermentations

For a short report on this finalized project on this topic go to

AIF 18971 N


 

 

Aroma optimization in liquid pre-doughs to control the sensorial properties baked goods

For a short report on this finalized project on this topic go to

AiF15462N


 

 

Exploitation of interaction between starter organisms to improve safety and sensorial quality of fermented sausages

For a short report on this finalized project go to

AiF16608N

For a short report on a previously finalized project on this topic go to

AiF15458N


 

 

Effect of redox reactions on the structure of gluten free baked goods

For a short report on this finalized project on this topic go to

AiF16907 N


 

 

High pressure inactivation of microorganisms in fat containing foods

For a short report on this finalized project on this topic go to

AIF 17463 N


 

 

Development of markers for the competitiveness of staphylococci in fermented sausages

For a short report on this finalized project on this topic go to

AiF17897N


 

 

Influence of hydrophobins and other surface-active fungal proteins on gushing in Champagne and sparkling wines

For a short report on a previously finalized project go to

AiF16508N