Objective
Food fermentations are among the traditional industries that have a long standing history worldwide. In spite of great technological advantages, much of the industry is still based on traditional, experienced-based techniques that are strongly rooted in specific geographic regions. In food fermentations, consortia of microorganisms are essential to the process, and determine the characteristics of the end products. They also are responsible for the production of biogenic amines (BA) that may cause serious human health problems following ingestion of fermented foods containing high concentrations of these compounds. This project focuses on the microorganisms in the food chain that produce biogenic amines with the main goal to improve the quality of traditional fermented food products by reducing/eliminating their biogenic amine content. Control of biogenic amines in the food products will significantly reduce the health risk for the consumer and, thereby, increase the competitiveness of the local industries. The challenge for the food industry is to produce food and beverages in which the levels of BA are minimized. The project focuses on three different fermentation processes in four different region of Europe. The project has both an analytical component aiming at identifying BA producers in the food chain and the conditions that result in BA production, as well as a controlling component aiming at a significant reduction or even elimination of BA in the food products. This will be achieved by formulating best practice guides, development of tools, and the utilization of new starter LAB. The whole food chain is considered. At the beginning of the food chain, the potential of microorganisms to form BA is analyzed; during the fermentation process the physiological conditions that result in BA formation are controlled and at the end of the chain the survival of microorganisms producing BA in the digestive tract is analyzed and their effect on the consumer considered.
Fields of science
Not validated
Not validated
- engineering and technologyother engineering and technologiesfood technology
- humanitieshistory and archaeologyhistory
- natural scienceschemical sciencesorganic chemistryamines
- natural sciencesbiological sciencesmicrobiology
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
Call for proposal
FP7-KBBE-2007-1
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Funding Scheme
CP-FP - Small or medium-scale focused research projectCoordinator
9712CP Groningen
Netherlands
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Participants (14)
33076 BORDEAUX CEDEX
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28006 Madrid
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21078 Dijon Cedex
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71122 Foggia
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2000 ROSARIO SANTA FE
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50000 Saint Lo
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2970 HORSHOLM
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84024 AVIGNON CEDEX 1
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71640 MERCUREY
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14400 GUERON
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33015 BORDEAUX
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33554 CABRALES
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50890 CONDE SUR VIRE
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71016 SAN SEVERO
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