Dr. Zsolt Zalán - MATE Research
Overview
Dr. Zsolt Zalán is a senior research fellow at the Department of Bioengineering and Alcoholic Drink Technology, in the Institute of Food Science and Technology of MATE.
His research focuses on lactic acid bacteria from a food safety and food development perspective. His expertise lies in food microbiology, biotechnology and fermentation.
Zsolt Zalán's work contributes to questions of how lactic acid bacteria can be used to make food healthier, more sustainable, natural and safe. Across his research, he uses microbiological and specific fermentation and biotechnological methods.
His theoretical work examines how to use biotechnology to create value-added foods that retain their natural qualities without compromising their safety, nutritional value, or taste. His empirical work has assessed these theories in settings ranging from in the development of functional probiotic products to the mycotoxin detoxification
Across his research, he uses microbiological and specific fermentation and biotechnological methods.
He made contributions in the field of plant-based, lactic acid fermented juices and in the field of biological mold inhibition and mycotoxin removal.
He authored and co-authored 72 research articles in high-impact scientific journals.
Zsolt Zalán has collaborated with several research groups in the Czech Republic, Belgium, and China and he has successfully applied for a number research grants nationally and internationally.
Research keywords:
Publications
Yang G., Zhang X., Du M., Chen K., Nagy A., Takács K., Hegyi F., Ibrahim A.A., Dabour N., Awad S., Zalán Z., Kan J. (2025) Exploring the biocontrol performance of an unconventional yeast (Geotrichum candidum XG1) against Aspergillus flavus in corn (Zea mays L.) and its underlying mechanisms and safety. Food Control, 178, art. no. 111491, DOI: 10.1016/j.foodcont.2025.111491
Berkel Kasikci M., Issa A., Baglam N., Dincer E., Gérard A., Kabakci S., Özyurt V.H., Zalán Z., Şar T., Gündüz Ergün B., Chassard C., Praćer S., Vergères G., Guzel M. (2025) A systematic review on the health effects of fermented wheat germ extract with emphasis on cancer. Frontiers in Nutrition, 12, art. no. 1677464, DOI: 10.3389/fnut.2025.1677464
Perjéssy J., Hegyi F., Nagy-Gasztonyi M., Zalán Z. Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds (2022) Food Science and Technology International, 28 (5), pp. 408 – 420. DOI: 10.1177/10820132211018044
Zhong T., Wang Z., Zhang M., Wei X., Kan J., Zalán Z., Wang K., Du M. (2021) Volatile organic compounds produced by Pseudomonas fluorescens ZX as potential biological fumigants against gray mold on postharvest grapes. Biological Control, 163, art. no. 104754, DOI: 10.1016/j.biocontrol.2021.104754
Zalán Z., Hudáček J., Štětina J., Chumchalová J., Halász A. Production of organic acids by Lactobacillus strains in three different media (2010) European Food Research and Technology, 230 (3), pp. 395 – 404. DOI: 10.1007/s00217-009-1179-9
Projects
“Health risk reduction by microbial prevention, degradation and decontamination of mycotoxins in foods” 2020-1.2.4-TÉT-IPARI-2021-00001, Chinese-Hungarian Intergovernmental Scientific and Technological Industrial R+D Program, 2022-2025. (project leader)
The aim of the project is to develop methods for the possible reduction of aflatoxin B1 and sterigmatocystin contamination in feed and food raw materials. In the project we plan to explore the biological and physicochemical parameters of toxin production, with a special focus beside the environmental effects to the biological (other microorganisms) effects. on the inhibitory effects of the presence of lactic acid bacteria, yeasts and food-grade moulds. We select lactic acid bacteria for biological toxin binding and determine the exact location of this binding, as well as the efficacy of toxin binding in a human digestion model and animal experiment. Our aim is to develop and investigate a biological detoxification method based on lactic acid bacteria.
https://palyazatok.uni-mate.hu/2020-1.2.4-t%C3%89t-ipari-2021-00001
“Biological control of postharvest diseases of fruits and vegetables in Hungary and China particularly with the food safety and human health” TÉT_16_CN-1-2016-0004, Chinese-Hungarian Intergovernmental Scientific and Technological Industrial R+D Program, 2017-2020. (project leader)
In this project, our aim was to select lactic acid bacteria strains with good mould inhibitory activity, in particular against moulds that cause deterioration of fruits and vegetables, and to investigate the applicability of these bacteria in post-harvest storage on vegetable raw materials. Our aim is to select microorganisms (lactic acid bacteria, yeasts) or their mixtures that can be used to prevent postharvest spoilage of plant raw materials.
„Probiotic vegetable juices development to promote food safety and healthy diet” GVOP 3.1.1.-2004-05-0076/3.0 AKF, 2005-2006. (implementing participant)
The project aimed to ferment and enrich various plant raw materials (Jerusalem artichoke, carrot, red beet) with probiotic strains, taking into account food safety, preservation and health aspects. The functional product design was based on the creation of different product groups, such as juices, jams, and capsules.
