A new grant from the Ministry of Education and Science will be awarded to employees of the Laboratory for Research of Molecular Mechanisms of Longevity

Faculty research lab will help protect cheese production from bacterial starter culture pests

Domestic cheese production is gaining momentum. Leaven’s foundation, as widely known, are bacterial cultures. Unfortunately, they have biological enemies - viruses, which are called bacteriophages. The proliferation of bacteriophages in production facilities significantly reduces the efficiency of cheese production. The first step in the fight against bacteriophages is their rapid identification. This enables the prompt use of focused strategies, preventing productivity losses.

Faculty scientists will develop a way to rapidly identify bacteriophages. This improves production efficiency and helps select bacteriophage-resistant strains.

The work is carried out jointly with the FSBSI ‘FEDERAL SCIENTIFIC CENTRE OF FOOD SYSTEMS NAMED AFTER V.M. GORBATOV’ RAS under the project ‘Fundamental research for obtaining new knowledge and justification of application of cyber-physical systems in the creation of innovative food products in the paradigm of ‘Unified Food’.