Recently, NIZO published a paper on the prolonged analysis of metabolic activity in non-growing lactococci. The results open new possibilities to study the ripening of fermented foods, for example, cheese, as well as metabolite formation in various biotechnological applications, where cells enter a non-growing state.  By developing a high-throughput approach, we are now able to investigate the effect of various environmental and cellular factors relevant to starter culture preparation and monitor their flavour-forming capacity for weeks or months in a standardized manner.    

The work is part of a collaboration with Wageningen University & Research (WUR) within the TIFN consortium project “Evolutionary trade-offs in dairy fermentation”. We congratulate Avis Nugroho, Michiel Kleerebezem and Herwig Bachmann with this paper! 

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Meet José Escher