Culture collection

Food fermentation

Collections of food-fermenting microbes are at the basis of many innovations in the food industry. They play a central role in the development of cultures for enhancement of important properties of fermented foods, such as taste, texture and health.

Screening

NIZO food research owns a unique culture collection, which is expanded with a specific subset from the Belgian BCCM/LMG bacteria collection. Through this collaboration a highly diverse collection of over 3900 food bacteria is open for screenings by high-throughput product model systems and genomics-based approaches.

High diversity

The strains in the collection include lactic acid bacteria, propionic acid bacteria, smear-organisms, yeasts and moulds. Cultures used in the production of fermented dairy products and plant-based products (e.g. wine, vegetables and fruits) as well as strains known for probiotic potential are represented. NIZO food research continually builds its collection with novel isolates from its own research and through collaborations, with the objective of providing a reliable source of unique food bacteria to our customers.

Application

Using high throughput screening and selection procedures, food grade fermentative bacteria can be obtained which e.g. have a high natural capacity to produce B-vitamins.

For access to our culture collection you are welcome to contact Zeger Kruijswijk