In recent years, the Fermentation and Distillation Working Group at Laimburg Research Centre has focused on innovative, unconventional fermented foods and beverages. This includes research on kombucha as well as legume fermentation. During this work, it became increasingly clear that the identification of cultivable microbial species involved in these processes needs to be improved.
To address this, the project FEDMOC applies metagenomic characterization that enables a far more comprehensive view of the microorganisms present during the whole production process. This approach not only captures all relevant microbial players but also reveals species that would otherwise remain undetected.
The MultiOmics Centre can in this way help to explore new possibilities for analyzing and understanding fermented foods. Combined with the multidisciplinary expertise of the MOC, the project aims to:
- Develop molecular analysis methods tailored to the specific food matrices
- Track microbial dynamics throughout the production process
- Characterize commercial starter cultures used in fermentation
The metagenomic approach offers valuable insights for ensuring product quality, enhancing safety, and supporting the development of innovative fermented foods.