Metabolomics for chemical markers of fermented plant biomass

Metabolomicis for developing chemical markers of stability and quality of fermented products During fermentation of plant biomass, complex biochemical and chemical reactions take place due to microbial metabolism, the activity of endogenous enzymes and the interactions between various metabolites. These complex set of reactions influence the nutritional, functional and organoleptic quality attributes of the product determining its suitability for consumption. Although fermentation is an ancient technology, most of these complex interactions are not well characterised. The objective
of this project is to develop targeted and untargeted metabolomics analytic techniques for characterising the various biochemical/chemical changes that occur during fermentation as tools for developing chemical markers of quality and stability that are useful in the design and control of fermentation processes for production foods and ingredients with desirable nutritional, functional and organoleptic quality profile.