The Lehrstuhl für Technische Mikrobiologie of Technische Universität München (TUM) has extensive experience in food microbiology including fermentation, gene cloning and expression, biochemical, and proteome analyses.
It performs analysis of bacterial inactivation and stress response induced by high pressure with a focus on lactic acid bacteria and bacterial endospore formers relevant to food safety (i.e. Clostridium botulinum).
In the last years, TUM has performed several projects in the area of high pressure and focused on the inactivation of microorganisms in fatty food (2013-2016), the mechanism/synergism of endolysins and high pressure (2013-2015), and the employment of high pressure technology combined with new packaging to produce safe, optimal quality, fresh-like products with extended shelf-life (2009-2012).
In addition to the extensive experience in the field of high pressure research gathered over the past 15 years, TUM is currently extending view on food matrix-related effects on vegetative spoilage organisms focusing on the role of fat components in model food environments.