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Microorganisms and their metabolic performance are necessary for the production of many foods. Most dairy products would not exist without so-called culture germs (bacteria, yeasts or molds). Some microorganisms (probiotic germs) are also used for their positive health effects.

Culture germs must be differentiated from so-called harmful germs. Harmful microorganisms reduce the quality of a product and can spoil a product or shorten its shelf life.   In addition to odor, taste, color or texture defects, these harmful germs can also cause spoilage as seen in bulging food containers.

We are pleased to support you in the analysis of your culture germs or in the investigation of
specific product defects and identifying the responsible harmful germs.

In addition to classic examination methods, we also provide modern identification options.

Contact persons

Dr. Christine Bürk

Employee microbiology - bacteriology

Phone +49 (0) 831/5290-334

Dr. Rebekka Ritzeler

Employee microbiology - bacteriology

Phone +49 (0) 831/5290-335

Marion Seidl

Employee microbiology - bacteriology

Phone +49 (0) 831/5290-337