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Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Forschungsinstitut für Biotechnologie und Wasser (FIBW)
Stefanie Malchow, born in 1989, earned a bachelor’s and a master’s degree (M.Sc.) in biotechnology from the Berlin University of Applied Sciences (formerly Beuth University of Applied Sciences). After receiving her bachelor's degree, she worked as a research assistant at Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) in the field of instrumental analysis. Upon completing her master's degree, she moved to the Department of Bioprocess Engineering and Applied Microbiology (BEAM). Since then, she has been responsible for generating, implementing and evaluating research projects. The focus of her research is as diverse as the range of services offered by VLB Berlin.
Focus
The focus of her current work is on optimizing fermentation processes for beverage production. In addition to industrial contract research, she also conducts non-university research projects. Beyond project development, her work includes designing and evaluating of experiments. In addition to beverage development, she is also involved in freeze-drying microorganisms and is responsible for process-accompanying HPLC analyses.
Methods
During the fermentation process of kombucha, with the help of bacteria and yeasts cultures, the sugared tea turns into a refreshing drink with an acidic, fruity aroma. How does the choice (…)
The 7th BioProScale Symposium took place again as in-person event in Berlin
On the subject of “Scaling Up and Down of Bioprocesses: Technological Innovation and Cell Physiology Insights”, the 7th Symposium was again held on-site in Berlin from March 28 to 31, 2022. In parallel, there was also the possibility to follow the presentations online. The symposium was org ... more
6th BioProScale Symposium 2021 – held virtually for the first time
From the 29 to 31 March 2021 the 6th BioProScale Symposium was held virtually for the first time. It was organized by the Chair of Bioprocess Engineering at Technische Universität Berlin, the Institute for Fermentation and Biotechnology in Berlin (IfGB) as part of the Versuchs- und Lehranst ... more
Development of flavors in kombucha – it's the mix of microbes that counts
During the fermentation process of kombucha, with the help of bacteria and yeasts cultures, the sugared tea turns into a refreshing drink with an acidic, fruity aroma. How does the choice of microorganisms influence the aroma? What matters most is their mix. more
Martin Senz, born in 1982, received his diploma and subsequent master's degree in biotechnology from the TFH Berlin. From 2007 he was employed as a research assistant at the same university in the Department Biotechnology. In 2008 he started work on his doctorate at the Technical University ... more
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