Improvement of the quality, naturalness and shelf life of food products by the use of selected bacteriocins from lacric acid bacteria

Project Details


The project focusses on the application of bacteriocins from lactic acid bacteria in both fermented and non-fermented food products to improve their quality and safety. Additional characterisation of the available bacteriocins will focus on their physicochemical properties reflecting specific food environmental conditions in view of their application in different food products and on their physiological properties to obtain high bacteriocin yields. Furthermore, fermentation methods, isolation procedures and purification schemes will be developed for low cost production and isolation of bacteriocins to make the use of bacteriocins also economically feasible. In the case of certain fermented food products, the bacteriocin producing strains will be incorporated in starter cultures in order to avoid the separate addition of bacteriocins to the food product.
Effective start/end date1/02/9531/01/98


  • chemistry

Flemish discipline codes

  • (Bio)chemical engineering