Flavour, odour and texture improvements of plant-based dairy products using microbial fermentation products

Project Information

DELICIOUS

Grant agreement ID: 101181822

DOI

10.3030/101181822

EC signature date 10 October 2024

Start date 1 November 2024

End date 31 October 2028

Funded under

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Total cost

€ 5 116 522,50

EU contribution

€ 4 499 800,88

Coordinated by

RISE PROCESSUM AB
Sweden

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Publications

Conference proceedings (6)

Microbial Profiles of Dairy- and Plant-based Brie: Substrate-Driven Differences Revealed by Culture-dependent methods and Metagenomics

Author(s): Natalia Chatzimpyrou, Dimitrios A. Anagnostopoulos, Evangelia A. Karamani, Athanasios Tsiartsafis, Stavroula Letsiou, Ioannis S. Boziaris, Myrsini Kakagianni, Foteini F. Parlapani
Published in: 39th EFFoST International Conference 2025, Issue P1.1.015, 2025
Publisher: 39th EFFoST International Conference 2025

MYCOLOGICAL FERMENTATION OF PLANT-BASED SUBSTRATES FOR BLUE CHEESE ANALOGUE PRODUCTION

Author(s): Kollia Eleni*, Moyiki Despoina, Karpodini Drosoula, Roufou Styliani and Valdramidis Vasilis
Published in: International Commission on Food Mycology workshop 2025, Issue p. 14, 2025
Publisher: International Commission on Food Mycology

From Strain to Market: A Risk-Informed Framework for Microbial Food Safety

Author(s): Myrsini Kakagianni
Published in: 1st Mic2Food Working Groups Meeting - Cost Action CA24132, 2026
Publisher: 1st Mic2Food Working Groups Meeting - Cost Action CA24132

Fermented plant-based cheese analogues as an emerging food: Microbiota profile via culture-dependent and culture-independent techniques

Author(s): Evangelia A. Karamani, , Dimitrios A. Anagnostopoulos, Stavroula Letsiou, Natalia Chatzimpyrou, Despoina Kokioumi, Myrsini Kakagianni, Ioannis S. Boziaris, Foteini F. Parlapani
Published in: 39th EFFoST International Conference 2025, Issue P1.1.043, 2025
Publisher: 39th EFFoST International Conference 2025

Bacterial and fungal communities in plant-based kefir: Exploring a next generation food

Author(s): Athanasios Tsiartsafis, Dimitrios A. Anagnostopoulos, Natalia Chatzimpyrou, Evangelia A. Karamani, Stavroula Letsiou, Despoina Kokioumi, Myrsini Kakagianni, Ioannis S. Boziaris, Foteini F. Parlapani
Published in: 39th EFFoST International Conference 2025, Issue P1.1.198, 2025
Publisher: 39th EFFoST International Conference 2025

MYCOLOGICAL FERMENTATION OF PLANT-BASED SUBSTRATES FOR BLUE CHEESE ANALOGUE PRODUCTION

Author(s): Eleni Kollia, Vasilis Valdramidis, Despoina Moyiki, Drosoula Karpodini, Styliani Roufou
Published in: Joint International Conference of mikrobio osmos & CEESME, Issue S3_OP21, 2025
Publisher: AFEA www.afeacongress.gr

Peer reviewed articles (2)

Mycotoxins in plant-based fermented products: challenges and perspectives

Author(s): Artemis Mastrotheodoraki, Eleni Kollia, Foteini Roumani, Marilena Dasenaki, Vasilis Valdramidis
Published in: Current Opinion in Food Science, Issue 69, 2026, ISSN 2214-7993
Publisher: Elsevier BV
DOI: 10.1016/J.COFS.2026.101408

Bacterial and fungal community composition in dairy products and plant-based dairy alternatives using high throughput sequencing

Author(s): Dimitrios A. Anagnostopoulos, Evangelia A. Karamani, Stavroula Letsiou, Athanasios Tsiartsafis, Natalia Chatzimpyrou, Ioannis S. Boziaris, Myrsini N. Kakagianni, Foteini F. Parlapani
Published in: Food Research International, Issue 221, 2025, ISSN 0963-9969
Publisher: Elsevier BV
DOI: 10.1016/J.FOODRES.2025.117552