Diversity of lactic acid bacteria from traditional fermented food in northern Vietnam.

Co-promotor(s) Extern: 
B. Le Tanh
K. Van Hoorde
Staff Extern: 
Nguyen Thi Lam Doan

Developing countries have very diverse food consumption patterns and agricultural production systems but miss food processing technologies that meet the challenges of food safety, food security and nutrition problems. The aim of the present project is to study and preserve the LAB biodiversity of nem chua and tom chua, and to select and characterize functional starter culture strains which are capable to produce bacteriocins and high amounts of lactic acid such that the safety and shelf-life of these food products can be enhanced.

Run time: 
01/09/2008 to 31/08/2012
Project titel (NL): 
Diversiteit van melkzuurbacteriƫn intraditioneel gefermenteerd voedsel uit Noord-Vietnam.
Project omschrijving (NL): 

Geen Nederlandse beschrijving.