Integrated 'omics' approach of fermented vegetable juices. 01/01/2015 - 31/12/2018


The goal of this PhD project is to select lactic acid bacteria in order to improve the fermentation process of vegetable juices using an integrated and interdisciplinary microbiological approach. Therefore the microbial diversity of spontaneous fermented vegetable juices will be studied. In a second step lactic acid bacteria isolated from the fermentation process will be studied using phenotypic assays and genome sequencing.


Research team(s)

Project type(s)

  • Research Project