Project description
New starter solution for Spanish-like table olives fermentation
Fermented varieties of olives like the Spanish-style table olives (SSTO) are among the most consumed. Fermentation is essential in extending shelf-life and enhancing nutritional properties in olives. However, there is a need for higher control and standardization of the fermentation process to improve the quality and safety and reduce economic failures due to failures of these products. The EPSA LAC starter for SSTO fermentation has no probiotic properties and is considered inappropriate. The EU-funded OLEICAStarter project proposes a starter solution to produce the first probiotic SSTO. The solution will increase productivity by 300 % and production quality, open new markets, reduce SSTO brine waste by half and deliver new non-dairy probiotics to market.
Fields of science
- natural scienceschemical sciencesorganic chemistryorganic acids
- natural sciencesbiological sciencesmicrobiologybacteriology
- social scienceseconomics and businessbusiness and managementbusiness models
- social scienceseconomics and businesseconomicsproduction economicsproductivity
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
Programme(s)
Funding Scheme
SME-1 - SME instrument phase 1Coordinator
29596 Cerralba Pizarra
Spain
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