Research


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Latest Projects

Research project (§ 26 & § 27)
Duration : 2017-09-01 - 2018-08-31

As part of the project, the microbiota of selected natural sourdoughs is analysed in detail. The dominant lactic acid bacteria and yeasts are isolated, purified, identified, characterized and stored in a strain collection. The aim of the close cooperation with the project partner Versuchsanstalt für Getreideverarbeitung (vg) is the microecological description of the sourdough microbiota with regard to the development of premium bakery products, which should then be made available to the Austrian mills and bakers through the project partner vg.
Research project (§ 26 & § 27)
Duration : 2017-09-01 - 2018-08-31

This project aims at a monitoring of nitrate and nitrite during sugar production in order to be able to assess the effect of these substances on their appearance in molassis. The methods to be developed will be tailored to the complex sample matrix.

Supervised Theses and Dissertations