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Influence of naturally occurring Pediococcus ssp. on the quality of fermented foods

Author Alexander WENGER
Director of thesis Prof. Laure Weisskopf, University Freiburg & Dr. Stefan Irmler, Agroscope, Liebefeld
Co-director of thesis
Summary of thesis

This project focusses on the metabolism of Pediococcus spp. and its influence on cheese biochemistry. Pediococcus ssp. are lactic acid bacteria that frequently occur in fermented foods and beverages such as cheese, sausages, wine, beer, and sauerkraut. However, their role on cheese ripening and flavor development is not well understood. The species Pediococcus acidilactici is of special interest since it degrades threonine and serine. The details of this catabolic pathway are unknown and the first aim of the PhD project will be to unravel the intermediate and final products and the involved genes and enzymes using metabolomic and DNA-based approaches. Another interesting feature of Pediococcus spp. is their ability to produce antimicrobial compounds (e.g. diacetyl, pediocins). The second aim of the project will therefore be to screen an available collection of fully sequenced Pediococcus strains for their antimicrobial activity against starter, spoilage and pathogenic bacteria

Status beginning
Administrative delay for the defence 2021