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Contenu archivé le 2024-05-24

Safety of traditional fermented sausages : research on protective cultures and bacteriocins

Objectif

The development of protective cultures, having the ability to optimise the fermentation and ripening processes and also to improve the safety and traditional 'sensory type', is the main aim of the project. To achieve this is needed to: -isolate and identify the predominant 'wild' strains of the traditional fermented sausages, - select strains according to their safety, sensory and technological properties, - validate with experimental and industrial trials the selected strains as well as the selected bacteriocins (in combination with commercial starters), as possible protective compounds. The expected results are the collection of high quality bacteriocinogenic lactic acid bacteria (or their bacteriocins in purified form) with the desired technological properties and active against pathogenic bacteria.

Champ scientifique (EuroSciVoc)

Programme(s)

Thème(s)

Appel à propositions

Données non disponibles

Régime de financement

CSC - Cost-sharing contracts

Coordinateur

FOOD INDUSTRIAL RESEARCH AND TECHNOLOGICAL DEVELOPMENT COMPANY AS
Contribution de l’UE
Aucune donnée
Adresse
Vouliagmenis Avenue 80
117 43 ATHENS
Grèce
Coût total
Aucune donnée

Participants (8)