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Research project (§ 26 & § 27)
Duration : 2018-11-01 - 2019-11-30

High financial losses for dairy producers are caused by undesired fermentation by bacteria of the genus Clostridium during cheese ripening. Slits, irregular cheese eyes and sensory defects are the consequence of excessive gas and acid production by clostridia (also called late blowing). The species Clostridium tyrobutyricum is considered to be the main causative agent of the late blowing defect in cheese but it is known that major differences may exist between strains of the same clostridial species. Diverse tolerance levels among strains towards the conditions of the cheese ripening process, for instance, may have varying effects on cheese quality. The differentiation of clostridial diversity on the subspecies or strain level, however, remains challenging and requires complex and time-consuming methods. The aim of this project is the development of a fast method for the differentiation of C. tyrobutyricum subspecies and/or strains. For this purpose, differences and similarities between isolates of C. tyrobutyricum shall be evaluated using proteomic (MALDI-TOF MS) and molecular fingerprinting techniques. The differentiation of clostridia may serve as a useful tool to trace back clostridial contamination and lead to a better understanding of the role of C. tyrobutyricum in cheese spoilage.
Research project (§ 26 & § 27)
Duration : 2018-01-15 - 2019-01-14

The type of technological post-harvest processing of the coffee cherry is increasingly becoming the focus of the consumer and thus represents a new dimension for coffee products. Two processing technologies for the coffee cherry can be differentiated here, Natural (dry processing) and Fully washed (wet processing). Therefore, the proposed project aims to evaluate the two processing techniques mentioned above with regard to their impact on biogenic amines in the final product.
Research project (§ 26 & § 27)
Duration : 2017-12-05 - 2018-12-04

Aim of the submitted project is to investigate the relationship between the roasting technology used and the country of origin of the raw coffee, with regard to the content of "positive" (spermidine) and "negative" (histamine) biogenic. The emergence of spermidine as a "positive" biogenic amine in coffee represents a great opportunity for marketing and innovation. New findings in recent years regarding the positive impact of spermidine on blood pressure and anti-aging aspects leads the way to innovative approaches to coffee roasting. The requirement for roasting in the future will be to protect substances such as spermidine, but to avoid histamine at the same time.

Supervised Theses and Dissertations