Utilization of lactic fermentation processes in the management of food waste and their conversion into products with higher added value.
Funding provider: Technology Agency of the Czech Republic
Project number: SQ01020132
Project duration: 01/2025–12/2028
The aim of the project is to verify and utilize the potential of lactic fermentation processes in the management of specific groups of bio-waste and to compare the efficiency of autochthonous and allochthonous lactic acid bacteria cultures within the studied processes.
The focus will be on the conversion of selected food industry wastes into products with higher added value, such as biostimulants to increase the resistance of agricultural crops to water, osmotic, or temperature stress.
Partial goals include the optimization of lactic fermentation processes to extend the storage life of bio-waste and to ensure safe handling through the suppression of the growth of putrefactive bacteria and pathogens. Another partial objective is the isolation and identification of suitable cultures for potential commercial production.
Project partners: DEKONTA, a.s.; Faculty of Science, Charles University
