Health Promoting Starter Cultures - IMDO
Publication date 24.01.2012
Starter cultures are microorganisms used in the production of fermented food products (such as yoghurt, cheese, sourdough, sausages…) to accelerate and steer the fermentation process.
The research team 'Industrial Microbiology and Food Biotechnology (IMDO)' explores the use of new, functional starter cultures with technologically or nutritionally important functionality that can contribute to food safety and/or bring one or more organoleptic, technological, nutritional, or health advantages.
The implementation of carefully selected strains as starter cultures or co-cultures in industrial food fermentation processes can help to achieve in situ expression of the desired property, maintaining a perfectly natural and healthy product. Examples are starters that are able to produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, useful enzymes, nutraceuticals, or strains with healthpromoting properties, so called probiotic strains. This represents a way of adding value to end products and at the same time providing the consumer with new, attractive food products. It also leads to a wider application area and higher ﬂexibility of starter cultures.
VUB has signed a framework agreement with THT (a spin-off of two universities in Wallonia active in the area of lactic ferments) granting THT a license to produce, use and commercialize IMDO’s strains. In return for the license, a royalty on net sales has been negotiated.
Vrije Universiteit Brussel
Industrial Microbiology and Food Biotechnology
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Head: Luc De Vuyst