Project number: OB-ph-26-5
State: Running
Duration: 1/2026 - 12/2027

Andergassen, Christian

Project number: OE-wa-26-2
State: Running
Duration: 1/2026 - 12/2029

Pedri, Ulrich

Project number: LM-la-26-2
State: Running
Duration: 1/2026 - 12/2026

Zanella, Angelo

Project number: LM-la-26-3
State: Running
Duration: 1/2026 - 12/2029

Zanella, Angelo

Project number: LM-fd-26-1
State: Running
Duration: 1/2026 - 12/2027

The Fermentation and Distillation Working Group has been working in recent years on unconventional fermented foods and beverages, in LM-fd-21-1 for the kombucha drink and in LM-fd-23-3 LM-fd-25-2 for the fermentation of legumes.

The need to improve the identification of the CULTURABLE microbial species that develop and alternate in these products has been assessed over time. Metagenomic characterization, and therefore the use of a molecular characterization would be able to highlight the actors and also find unexpected species. The collaboration with MOC, with the MultiOmics Data Science group represents a new opportunity for the characterization of fermented foods which, combined with the collaboration with the Food Microbiology group (MALDI TOF), intends to develop molecular methods suitable for the matrix 2) analyze what develops and alternates during production 3) characterize commercial inoculums.

Conterno, Lorenza

Project number: LM-la-26-4
State: Running
Duration: 1/2026 - 12/2027

Zanella, Angelo

Project number: LM-se-26-2
State: Running
Duration: 1/2026 - 12/2026

Vanzo, Elisa Maria

Project number: LM-la-26-5
State: Running
Duration: 1/2026 - 12/2028

Zanella, Angelo

Project number: LM-se-26-3
State: Running
Duration: 1/2026 - 12/2027

Vanzo, Elisa Maria

Project number: OB-po-26-2
State: Running
Duration: 1/2026 - 12/2026

Guerra, Walter