Lactococcus lactis. Foto: Ramona Valentina Mateiu

The impact of lactic acid bacteria on flavor in cheese production

Food technology
Taste & flavour, upcycling and sustainable processing was on the agenda at the Digital Uni Food Day 2022 organized by Food & Bio Cluster Denmark 30 August 2022. Several researchers from DTU National Food Institute participated with presentations, for example about the influence of lactic acid bacteria on how cheese tastes. 

Associate professor Christian Solem from DTU National Food Institute took the audience through the precesses of cheese production. One of the key messages was that the type of lactic acid bacteria used in the process has an immense impact of the flavor, e.g. the Lactobacillus Helveticus gives an umami flavour, while the Lactococcus lactis subsp. lactis biovar diacetylactis will support a more buttery flavor.   

Researcher Betül Yesiltas told about her investigations on enzymatically treated protein extracts from seaweed (hydrolysates). Her studies indicated that the hydrolysates can be used for different food applications such as oxidative or physical stability. Iin popular terms, delay rottening or changes in structure.

Professor, Head of Research Group Lisbeth Truelstrup Hansen explained pros and cons of using UV-lightening for disinfecting. For instance, the technique preserves vitamin D but destroys vitamin C.

A special focus of the day was given to university-company collaboration for innovation and both accessible funding and access to specialized research equipment at knowledge institutions across Denmark. 

Read more

Read more about Digital Unifood Day 2022 at Food & Bio Cluster Denmark’s website

Read more about university-company collaboration FOODHAY

Read more about the work of the Research Group for Microbial Biotechnology and Biorefining

Read more about the of the Research Group for Bioactives - Analysis and Application

Read more about the Research Group for Food Microbiology and Hygiene