Two PhD Students at Wageningen University & Research

Lactic acid bacteria (LAB) are widely used as starter cultures to make fermented dairy products, such as cheese and yoghurt, in which they cause acidification by production of lactic acid and contribute to texture and flavour formation. However, production of these starter cultures is not optimal yet as indicated by incomplete lactose utilization despite control of the pH. Furthermore, in view of the trend that consumers buy more food products containing plant-derived proteins rather than animal derived proteins, new starter cultures with improved functionalities are needed.

This research project aims to explore novel methods that can improve LAB starter culture production and their functionality. We will target increased biomass yield and cell concentration, enhanced starter functionality (e.g. faster acidification and/or better aroma formation) and enhanced stress resistance. The latter function is also relevant for LAB that are applied as probiotics or in plant-based fermentations. The PhD candidate will investigate fermentation and adaptation of dairy and plant-derived strains of lactic acid bacteria at alkaline conditions.

This PhD trajectory is part of a larger project with public and private funding in which you will team-up with another PhD student, a post-doctoral researcher and senior supervisors. Within the project, you will be responsible for keeping up to date with the current literature, developing your own research plan, executing the research project and translating the results into publishable scientific research papers. Finally, you will supervise master students in executing their research project and you will assist in BSc and MSc level courses.