In our laboratory, we conduct studies specifically focusing on the utilization of livestock products, particularly dairy and meat.

 1. Isolation and identification of Lactic acid bacteria

 We are isolating and identifying lactic acid bacteria (LAB) from cow milk. Furthermore, we investigate the application of the obtained LAB.


 2. Changes in composition during cheese production

 White mould cheese is characterized by its surface being covered with white mould, which, along with LAB, breaks down proteins and other components during fermentation, leading to a softening of the curd. If this softening is excessive, the curd may liquefy. In our laboratory, we are studying the impact of cheese fermentation conditions on the excessive softening of the cheese.

↑White mould cheese produced in our lab

↑The curd near the surface is softened


 3. Application of antibacterial substances produced by lactic acid bacteria

 Lactobacillus coryniformis strain produces the antibacterial substance reuterin. Reuterin exhibits a broad antibacterial spectrum and aids in the improvement of food preservation. On the other hand, when applied to fermented foods, it can inhibit the growth of necessary bacteria for fermentation and potentially prevent fermentation. We are investigating the effects of reuterin on contaminating bacteria and those responsible for fermentation when applied to cheese.

Penicillium roqueforti was stained with crystal violet)