Our laboratory focuses on researching the applications of livestock products, with a particular emphasis on dairy and meat.

 1. Isolation and identification of Lactic acid bacteria

   We isolate and identify lactic acid bacteria from bovine milk and study their applications in fermented dairy products and their health-promoting properties. In particular, we are investigating the application of lactic acid bacteria with milk-coagulating abilities and the capacity to produce aromatic compounds and exopolysaccharides in dairy products.

We also research their probiotic potential. Probiotics are live microorganisms that improve host health by enhancing intestinal microflora. These functional ingredients, particularly lactic acid bacteria, are abundant in fermented dairy products like yogurt.

 2. Changes in composition during cheese production

   Gouda cheese is a type of semi-hard cheese. Its flavor changes as it ages — it has a mild taste when young, and as it matures, it develops a nutty aroma and a more complex flavor profile. Several compounds contribute to the nutty aroma, and specific lactic acid bacteria are known to produce these aromatic components. We are producing baby Gouda cheese using these nutty lactic acid bacteria and analyzing the changes in flavor compounds over time.

↑Baby Gouda cheese aged for one month.

↑Baby Gouda cheese at day one.

 3. Application of antibacterial substances produced by lactic acid bacteria

   Some strains of Lactobacillus coryniformis produce an antibacterial substance called reuterin. Reuterin has a broad antibacterial spectrum and helps to preserve food. However, when used in fermented foods, it can inhibit the growth of bacteria and mold essential for fermentation, potentially disrupting the process. Our research focuses on how reuterin affects both contaminating bacteria and those essential for fermentation, particularly in cheese production.