purpose of these studies is the development of new, functional
starter cultures, co-cultures, bio-protective cultures
and health-promoting cultures for a controlled and/or
steered fermentation process of milk, meat, cereals, cocoa
beans, raw vegetables, sour wort, etc., with respect to food
safety, food quality (organoleptic properties such as texture
and flavour), and authenticity, and the development of new
functional food ingredients (in casu pro- and prebiotics)