Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

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Biosynthesis of natural aroma compounds with Galactomyces geotrichum.

2017/25/B/NZ9/01520

Keywords:

aroma active compounds biosynthesis Galactomyces geotrichum sensomic fermentation

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu

woj. wielkopolskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr hab. Małgorzata Majcher 

Number of co-investigators in the project: 4

Call: OPUS 13 - announced on 2017-03-15

Amount awarded: 588 400 PLN

Project start date (Y-m-d): 2018-01-26

Project end date (Y-m-d): 2023-01-25

Project duration:: 60 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Equipment purchased [PL]

  1. bioreaktor (150 000 PLN)
  2. Zestaw kopmuterowy (5 591 PLN)
  3. sprężarka powietrza do bioreaktora (10 000 PLN)

Information in the final report

  • Publication in academic press/journals (3)
  1. The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey
    Authors:
    Kamila Szudera-Kończal , Kamila Myszka , Piotr Kubiak , Natalia Drabińska and Małgorzata Anna Majcher
    Academic press:
    Molecules (rok: 2023, tom: 28, strony: 4308), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/ - link to the publication
  2. Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants.
    Authors:
    Szudera-Kończal K., Myszka K., Kubiak P., Majcher, M.A.
    Academic press:
    Molecules (rok: 2021, tom: 26, strony: 6239), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules26206239 - link to the publication
  3. The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants.
    Authors:
    Kamila Szudera-Kończal, Kamila Myszka, Piotr Kubiak, and Małgorzata A. Majcher
    Academic press:
    Journal of Agricultural and Food Chemistry (rok: 2020, tom: 68, strony: 10799-10807), Wydawca: ACS Publications
    Status:
    Published
    DOI:
    10.1021/acs.jafc.0c03979 - link to the publication

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