Lactic acid bacteria used for producing different types of dairy products, and yeasts, by the means of which, for example, bread and beer is made, are studied in the Center of Food and Fermentation Technologies

Part of this work is performed within the framework of contracts with DuPont, Lallemand and other international as well as Estonian companies. This presumes detailed knowledge of metabolism and composition of lactic acid bacteria and yeasts – approximately 10 000 chemical reactions take place in micro-organisms simultaneously. Typical 21st century biology must certainly consider at least thousand of them if we want to understand and optimise the production of food and cells.

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