Evolutionary trade-offs

Evolutionary trade-offs

Organisatie-onderdeel

TKI AF

Projectcode

AF15503

MMIP

Landbouw, Water, Voedsel>D. Gewaardeerd, gezond en veilig voedsel>D4. Duurzame en veilige verwerking

Startdatum

01/01/16

Einddatum

31/12/21

Samenvatting

In engineering and economics trade-offs are well known. Similarly, evolutionary trade-offs in microbial cells are defined as the optimization of one trait at the cost of another. For instance, if a cell puts lots of energy into the production of costly molecules like exo-polysaccharides little energy is available for cell growth.
This project focuses on the influence of trade-offs on industrial fermentations. We will investigate the role for key enzymes in dairy fermentations including enzymes involved in growth, (post-) acidification, flavor- and texture formation. Industrially relevant parameters will be investigated including temperature, salt, starvation and pH stress. These conditions change rapidly throughout cheese manufacturing and we will investigate how these changes influence functionality of the starter culture in the fermented dairy product.

Doel van het project

The goal of this project is to generate knowledge that allows to improve industrially relevant topics in dairy fermentation such as the development of new starter cultures, shorten lag-phases, increase flavor formation, shorten cheese ripening times and improve the robustness of the fermentation process.

Relatie met missie (Motivatie)

In the Netherland roughly 750 million kg of cheese are produced annualy. Improving the production processes contributes to economic competitiveness, health and sustainability

Geplande acties

The steering possibilities during the dairy manufacturing processes will be investigated for identified cellular trade-offs e.g. growth rate, lag-times and flavour formation. This should lead to industrially relevant process optimizations. The results will be reported in scientific publications and should result PhD thesis. The contracts of several PhD students were to finish at the end of 2020 but for three of the students a 3 months prolongation could be financed with contributions from TKI, Universities and project budget. The focus in 2020 was on the finalization of the experiments and preparations of peer reviewed scientific publications.

Naam projectleider

Herwig Bachmann