Objective
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.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: https://op.europa.eu/en/web/eu-vocabularies/euroscivoc.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: https://op.europa.eu/en/web/eu-vocabularies/euroscivoc.
- natural scienceschemical sciencesorganic chemistryorganic acids
- natural sciencesbiological sciencesmicrobiologybacteriology
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
You need to log in or register to use this function
We are sorry... an unexpected error occurred during execution.
You need to be authenticated. Your session might have expired.
Thank you for your feedback.
You will soon receive an email to confirm the submission. If you have selected to be notified about the reporting status, you will also be contacted when the reporting status will change.
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
117 43 ATHENS
Greece