Skip to main content

Application of multifunctional lactic acid bacteria in large-scale fermentation of spanish-style table olives

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.

Call for proposal

H2020-EIC-SMEInst-2018-2020

See other projects for this call

Sub call

H2020-SMEInst-2018-2020-1

Coordinator

TECHNOLOGICAL APPLICATIONS FOR IMPROVEMENT OF THE QUALITY AND SAFETY IN FOODS SL
Net EU contribution
€ 50 000,00
Address
C Cana S N
29596 Cerralba Pizarra
Spain

See on map

Region
Andalucía Málaga
Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Other funding
€ 21 429,00