LATEST NEWS
News - Food Solutions
New food biotechnology related project starts up at VTT
VTT is participating in a project called “Molecular and functional characterizationof dextran prod...
News - Health Effects
Biochemical signature predicts progression to Alzheimer´s disease
A study led by Research Professor Matej Oresic from VTT suggests that Alzheimer´s disease is preced...
News - Tools for Consumers
VTT technology lends product packaging a voice
As the proportion of senior citizens grows, their special needs are gaining momentum. Human eyesigh...
Microbes and their behaviour in foods, beverages and processes
Download the brochures below
Brochure_Microbes and their behaviour in foods, beverages and processes.pdf Brochure_VTT Culture collection.pdf .pdf Brochure_Lactobacillus rhamnosus VTT E-97800 – a potential probiotic strain.pdf
List of publications for ordering
Publications_Microbes and their behaviour in foods, beverages and processes.pdf
Publications_Yeast and fermentation.pdf
Publications_Process hygiene.pdf
If you are interested in some of the publication,
please contact:
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Related posters
Hyytiäinen et al 2010_Enumeration of sulphate-reducing bacteria from human faecal samples- Katina et al 2010_Fermented wheat bran as a functional ingredient in wheat baking
- Alakomi et al 2009_Effect of modification of growth medium and downstream processing on survival of Lactobacillus rhamnosus VTT E-97800 preparations
- Juvonen et al 2009_Culture-independent profiling of microbial communities in malting and brewing by PCR-DHPLC
- Katina et al 2009_Fermentation-induced changes on the structural and nutritional properties of bran
- Priha et al 2009_Quorum sensing of brewery biofilm microbes
- Santala et al 2009_Microbial and enzymatic modification of wheat bran properties at reduced water content
- Selinheimo et al 2009_Bioprocessing as a tool to improve bioavailability of phytochemicals of wheat bran
- Alakomi and Saarela 2008_Application of fluorochromes for assessment of cell viability and damage-detection of cell membrane integrity
- Raulio et al 2008_Microbes and biofilms in malting barley: a FESEM study
- Alakomi et al 2007_Malic acid tolerance assay inidcates survival of probiotic bacteria in apple juice
- Heiniö et al 2007_Impact of peeling and rye bran fermentation on flavour and texture of high-fibre wheat breads
- Saarela et al 2007_Suitability of various in vitro analyses of cell physiological functions to predict the quality and storage stability of freeze-dried Lactobacillus rhamnosus preparations
- Juvonen et al 2006_Screening and characterization of exopolysaccharide-producing lactic acid bacteria for wheat sour dough products
- Mättö et al 2006_Influence of fermentation pH on the survival of Lactobacillus rhamnosus VTT E-97800 during storage as freeze-dried powder or in low pH juice
- Mättö et al 2006_Susceptibility of bifidobacteria to selected antibiotics as determined by the Etest method
Related presentations
- Saarela et al 2011_Challenges of adding bifidobacteria into foods
- Katina et al 2010_Bioprocessing of bran for improved functionality
- Laitila et al 2010_Management of microbes in malting
- Katina et al 2009_Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity
- Poutanen et al 2009_Sourdough and cereal fermentation in a nutrition perspective
- MoniQA Network of Excellence 2008_“Towards the harmonisation of analytical methods for monitoring food quality and safety in the food supply chain”
Latest posters
- Hyytiäinen et al 2010_Enumeration of sulphate-reducing bacteria from human faecal samples
- Katina et al 2010_Fermented wheat bran as a functional ingredient in wheat baking
- Alakomi et al 2009_Effect of modification of growth medium and downstream processing on survival of Lactobacillus rhamnosus VTT E-97800 preparations
- Juvonen et al 2009_Culture-independent profiling of microbial communities in malting and brewing by PCR-DHPLC
- Katina et al 2009_Fermentation-induced changes on the structural and nutritional properties of bran
Latest presentations
- Saarela et al 2011_Challenges of adding bifidobacteria into foods
- Katina et al 2010_Bioprocessing of bran for improved functionality
- Laitila et al 2010_Management of microbes in malting
- Katina et al 2009_Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity
- Poutanen et al 2009_Sourdough and cereal fermentation in a nutrition perspective
Nutritech Roadmap
Download Now
Download Now