Our goal is to understand the role of microbes in the production of fermented foods and beverages and use this knowledge to improve efficiency and quality. We achieve this through; (1) analysis of microbiomes associated with fermentation raw materials and production processes, (2) isolation and characterization of raw material/production related microbes (3) development of novel microbial starter cultures, and (4) development of strategies to minimize the growth of spoilage/pathogenic microbes. Current projects focus on beer, wine, kombucha and cheese.