NITRILOW

Project Details

AcronymIWT544
StatusFinished
Effective start/end date1/12/1030/11/13

Flemish discipline codes

  • (Bio)chemical engineering
  • Mechanical and manufacturing engineering
  • Agriculture, forestry, fisheries and allied sciences
  • Biological sciences
  • Materials engineering
  • Chemical sciences

Keywords

  • outer membrane proteins
  • new materials
  • yoghurt
  • fungal growth
  • Fermentation
  • Modellisation
  • Sourdough
  • functional foods
  • Yoghurt
  • Yeast morphology
  • Cheese
  • enzymes
  • Fungal morphology
  • Nanotechnology
  • tartaric acid
  • sausage
  • Rhodococcus
  • downstream processing
  • Lactobacillus
  • starter cultures
  • bioconversion
  • biosynthesis
  • yeast immobilisation
  • Microbial Processes
  • Yeast immobilization
  • Fermented meat products
  • Streptococcus
  • Beer
  • predictive modelling
  • Tartaric acid
  • Biosynthesis
  • chromatography
  • Continuous beer fermentation
  • Chromatography
  • fungal morphology
  • continuous beer fermentation
  • Probiotics and prebiotics
  • Bioprocess Engineering
  • Industrial Microbiology
  • perfusion
  • Exopolysaccharides
  • membrane reactors
  • Lactic Acid Bacteria
  • heavy metal resistance
  • Predictive modelling
  • Bacteriocins
  • cheese
  • Functional foods
  • fermentations
  • Bifidobacterium
  • sourdough
  • Yoghurt cheese
  • New materials
  • Food Microbiology
  • Saccharomyces
  • Fermentation Technology
  • Heavy metal resistance
  • Aromas
  • Downstream Processing
  • Membrane reactors
  • Starter cultures
  • Perfusion
  • Downstream processing
  • Enzymes
  • Lactic acid bacteria
  • Fungal growth
  • Bioconversion
  • Sausage
  • Biochemical Technology
  • Trichoderma
  • Enterococcus
  • Microbial Biotechnology
  • Food Industry
  • Biochemical Processes
  • yeast morphology
  • nanotechnology
  • Environmental Microbiology
  • Outer membrane proteins