Institut für Systembiotechnologie

CoFerm – Novel routes to improve taste and nutritional content in food through microbial co-fermentation

Natural ingredients are the key in today's food products. Therefore, chemical additives should be replaced by natural, consumer-preferred compositions. A promising way to get there are new forms of natural fermentation. In cooperation with Nestle, the global food industry leader in nutrition, health and wellness and our partners at the Nestlé Research Centre in Lausanne, the projects aims to elucidate strategies for integrating various microbial species as mixed cultures in food production processes. From 2017-2020 we will join forces to create improved performance processes that deliver the desired flavors, texture and nutrient content through respective contributions from the added microbes.


Tangyu, M, Müller J, Bolten, CJ, Wittmann, C (2019) Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl. Microbiol. Biotechnol. 103:9263-9275. Link.


Christoph Wittmann