Bacteria in the food industry


Start 1. January 2005
End 31. December 2008
Commissioner Foundation for Research Levy on Agricultural Products
In collaboration The Norwegian University of Life Sciences (UMB), Sintef and the National Veterinary Institute, as well as international collaboration with LAB in the EU project (ACE-ART, 14 partners), INRA France, DTU Denmark and UMASS Food Science USA.

The aim of the project is increasing our understanding of 1) key properties of lactic acid bacteria that are important for food production 2) mechanisms for survival and growth of undesirable bacteria in food and the food industry

In this project we analyse existing and new forms of antibacterial treatment.
Lactic acid bacteria (LAB) are useful bacteria for the food industry and are used as starter cultures in the production of, for example, cheese, yoghurt, sourdough bread and cured sausage, as a protective culture in products that are ready to eat and increasingly as probiotics, especially in dairy products. The ability that lactic acid bacteria have to inhibit the growth of other bacteria is important in this context.

Important issues for the food industry

For both health and financial reasons, microbial pollution must be minimised. At the same time it is important to be aware that the current methods for removing bacteria in food and food processing areas may have unfortunate effects.

There is a pressing need for knowledge and innovation in the areas "food for better health", "safe food" and "food quality". In this context, studies have been carried out into:

  • Acid production
  • Probiotics and prebiotics: lactic acid bacteria and health
  • Lactic acid bacteria as cell factories/toolboxes for work with lactic acid bacteria
  • Response to antimicrobial treatment and stress
  • Salmonella and Staphylococci in biofilm
  • Lactic acid bacteria's sensitivity to antibiotics

Nofima Mat has its own collection of strains

Nofima Mat's collection consists of over 2,000 bacterial strains. It is steadily growing, both as a result of newly occurring strains and results of the strains already found in the base. The groups represented are especially lactic acid bacteria, Listeria, Staphylococci and Salmonella.


Melkesyrebakterier er nyttige bakterier i næringsmiddelindustrien

Melkesyrebakterier er nyttige bakterier i næringsmiddelindustrien

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