Food fermentation processes: (meta)genomics and microarray analysis

Project Details


The research group of Industrial Microbiology and Food Biotechnology (IMDO) has been established in October 1994. IMDO's central research mission is 'Research and Development for a Healthy Diet' through the study of the whole of microbial factors that influence (fermented) food quality, in particular with respect to starter cultures (and adjunct- or co-cultures, bioprotective cultures, and other functional starter cultures) and gut health.

The three major research lines are:

- Food fermentation processes: ecosystem analysis (Prof. Dr ir. Luc De Vuyst)
- Functional starter cultures: predictive modelling (Prof. Dr. ir. Frédéric Leroy)
- Food fermentation processes: (meta)genomics and microarray analysis (Dr. Stefan Weckx).

The main research objectives of 'Food fermentation processes: (meta)genomics and microarray analysis'are.

- exploration of the species diversity (plating and incubation, denaturing gradient gel electrophoresis, metagenomics) and functional analysis (metabolite target analysis, transcriptome analysis) of traditional, artisan fermented foods (dairy products, meat products, sourdoughs, cocoa, vegetables, sour beers): food ecosystem biodiversity, taxonomy, new taxa, new molecules (metabolites);
- polyphasic analysis of the community dynamics (culture-dependent and culture-independent) and metabolite kinetics of microbial food ecosystems.
Effective start/end date1/01/1031/12/10

Flemish discipline codes

  • Biological sciences
  • Materials engineering
  • Chemical sciences


  • Applied Biology