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Fondazione Edmund Mach
Fondazione Edmund Mach
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Biotechnology of Fermentation

We conceive new or improved fermented food products for their organoleptic properties, technological processing, or nutritional characteristics; we also study the biodiversity, maintenance and enhancement of food microbiomes.

Image: Biotecnologie della fementazione

Instruments

Image: cappa microbiologica
Classical Microbial Lab

We are equipped with the classic instruments for microbial analysis: Balances, Autoclave, Centrifuges, Freezers, Homogenizers, Incubators, Hoods pH meters, Spectrophotometer 

Image: Liofilizzatore
Benchtop freeze dryer (6 L capacity)

Useful for extending storage times of microbiological and vegetable material and for testing technological processes 

 
Batch fermentation system

Two 3 L bio-reactors and one 20 L bio-reactor with a range of settings for pH, temperature and atmosphere (aerobic/anaerobic)

 
Incubator Shaker

Suitable for culturing microorganisms in an environment with temperature and speed control

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Mini-cheese equipment: waterbaths

Two water baths used to control all processing temperatures of 10 mini-vats (3 L capacity). The final mini-cheese weighs about 200 g. 

Image: Figura 1A 2021 - Elena Franciosi
Mini-cheese equipment: ripening cabinet

Temperature- and humidity-controlled cabinet used for stewing and ripening of experimental cheeses 

 
Mini-cheese equipment: pasteurizer

This 30 L mini-pasteurizer is a versatile instrument and can be used for raw milk but also as a yoghurt maker and for ricotta production

 
Mini-cheese equipment: cheese press

Manual steel press, suitable for small cheeses, including experimental mini-cheeses

Services

Development of dairy products

Microbiological analyses, formulation of new products and prototyping tests of dairy products carried out in the mini-dairy laboratories.

Development of integrated fermentation process

Research and identification of pathogens for human and animal health, such as Salmonella spp., Shiga toxin producing Escherichia coli (STEC), haemolytic streptococci, Pseudomonas spp, clostridia etc. cetera

Selection of starter and non-starter microorganisms

Genotypic and phenotypic characterization of microorganisms of food interest focusing to technological properties (acidifying capacity, production of undesired biogenic amines, protease/peptidase activity, production of olfactory organoleptic compounds, production of bioactive compounds, antimicrobial activity and so on).

Phage control in the food production chain

Monitoring of the presence of bacteriophages of dairy interest (starter and non-starter) along the production chain and selection of phage-resistant microorganisms.

Applications

Development of dairy products

Identification of production needs, development of suitable microbial mixes and setting of the production cycles focusing on the improvement of fermentation performance. Optimization of recipes to produce novel foods.

Safety study along the food supply chain

Research and identification of pathogens that can compromise the food safety, both for human and animal health.

Selection of starter and non-starter microorganisms

Selection of indigenous microorganisms to adapt the microbiota to the process technology while maintaining the organoleptic characteristics, the peculiarities of the product and the connection with the cultural heritage.

Phage control in the food supply chain

Evaluation of the vulnerability of Natural whey starter for the consequent maintenance of the dairy production chain.