Heterogenity in spores of food spoilage fungi
Food availability should increase by 70% to feed the human world population in 2050. Reducing food spoilage could significantly contribute to this challenge. At the moment, 25% of food is spoiled, a significant part due to fungal contamination. Fungal spoilage not only affects visual and organoleptic properties but may also result in the production of toxins. Food preservation methods like sterilization and addition of salt reduce spoilage enormously. However, consumers prefer minimal processing to maintain food quality. This, however, leads to increased risk of fungal spoilage and therefore new mild food processing protocols are needed. Food spoilage often starts with contamination with fungal spores. These reproductive structures are abundant in the environment such as in the air. Experimental data indicate the existence of subpopulations of spores with different levels of resistance to preservation methods.
Study the impact of the genetic background of model fungi by using strains of different geographic origin and originating from contaminated food and beverages.
Study the impact of environmental growth conditions by isolating spores from colonies of model fungi that have been grown at different substrates either or not in the presence of sub-lethal stress conditions.
Study the impact of the developmental stage of colonies and spores by isolating spores of different age from different zones of colonies of model fungi.
Proof of concept of a novel processing treatment that prevents fungal spoilage making use of a combination of mild interventions.
Het e-mailadres wordt niet gepubliceerd. Vereiste velden zijn gemarkeerd met *