Home Results Topics from A-Z Fermentation

Topic: Fermentation

Fermentation changes food through natural microbes. Nofima scientists study how this process creates safe, tasty and sustainable food products.

Results from research on fermentation

Production of safe rakfisk: How to avoid Listeria

Norwegian Fish Sauce: A New Taste Experience from the Sea

Promising results indicate that lactic acid can remove unpleasant flavours

Projects on fermentation

Thumbnail for Fermented Vegetables: The Path to Increased Demand and Innovation in Norway

FermGrønt

Fermented Vegetables: The Path to Increased Demand and Innovation in Norway

2025 - 2025

Thumbnail for Sustainable ingredients from cultivated kelp

SusKelpFood

Sustainable ingredients from cultivated kelp

2022 - 2025

Thumbnail for New Technology for Increasing Food Safety in the Production of Rakfisk

TryggRakfisk

New Technology for Increasing Food Safety in the Production of Rakfisk

2021 - 2024

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SeaMark

Seaweed-based market applications

2022 - 2026

Thumbnail for Bioactive ingredients from shellfish by-products

Blueshell

Bioactive ingredients from shellfish by-products

2017 - 2019

Worth knowing

What happens inside rakfisk?

Food preservation

Publications on fermentation

Measures for the inhibition of Listeria monocytogenes in a traditional Norwegian fermented fish product (rakfisk) and their effect on sensory attributes

International journal of food microbiology, 2025
Academic article

Kartlegging av optimalt pelagisk råstoff til produksjon av fermentert fiskesaus. Faglig delrapport (AP3 og AP4)

2024
Nofima’s reports

Associated Research Areas

Preservation
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