Characterisation of Microorganisms isolated from a salty fermentation of lupine seeds

Fermented soy sauces are used as food seasonings in Eastern countries and all over the world. Depending on their cultural origins, their production differs in parameters such as wheat addition, temperature, and salt concentration. The fermentation of lupine seeds presents an alternative to the use of soybeans; however, the microbiota and influencing factors are currently unknown. Using state-of-the-art technology (HPLC, GC-MS, MALDI-TOF-MS) our lab was able to analyse the microbiota dynamics, determined influencing factors and proved the reliability of the system. Some of the most interesting organisms as Tetragenococcus halophilus, Debaryomyces hansenii and Chromohalobacter sp. are currently under examination for interspecies interactions, habitat adaptation and metabolic benefits. Additionally, we are working to develop starter cultures that ensure a consistent quality of the product.