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Improving the processing of four fermented beverages from Eastern European countries

Improving the processing of four fermented beverages from Eastern European countries

Objective

The project aims to improve three traditional fermented beverages as well as implementing the production of an innovative soy based fermented beverage. These products are Boza, a Turkish cereal based beverage, Ayran, a Turkish mildly fermented milk based slightly diluted yoghurt beverage drunk after water and salt addition and Matsony, a Georgian milk based beverage; these beverages usually contain a high number of viable micro-organisms when drunk. Additionally, a Fermented soy beverage developed in Po land will be the object of analyses, standardisation and implementation into production in a Polish SME. The project involves SME beverage manufacturers, technology and plant suppliers, RTD public bodies and Institutes who will study and characterize fermented beverages and from their natural micro-flora will select strains which play a role in the fermentation process in the production of both acids and flavours The ability of strains to prevent the growth of undesired foreign micro-organisms will be tested to see if they can play a role of natural protection on behalf of these beverages. These strains will be used as starters that will contribute to safeguarding the tastes of traditional products, the biodiversity of the micro-organisms of this ecosystem as well as ensuring the sensory and nutritional benefits in the case of the innovative product Fermented soy beverage. The project tasks will be carried out through trans-national cooperation actions between participants and using a multi stage research approach comprising analyses of drinks, chemical, nutritional, microbiological and sensory characteristics and, where applicable, their functional properties. In this way , the quality of fermented beverages will be improved in accordance with EU food hygiene standards and in order to impact on human health positively stimulating the growth of the fermented beverages market and the competitiveness of SMEs.

Coordinator

CONSIGLIO NAZIONALE DELLE RICERCHE

Address

P.Le Aldo Moro 7
Rome

Italy

Administrative Contact

Maria MOREA (Dr)

Participants (14)

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TUBITAK MARMARA ARASTIRMA MERKEZI

Turkey

EAST WEST ECONOMIC NETWORK GEORGIA

Georgia

INSTYTUT BIOTECHNOLOGII PRZEMYSLU ROLNO-SPOZYWCZEGO

Poland

UNIVERSITA' CATTOLICA DEL SACRO CUORE

Italy

THE UNIVERSITY OF LIVERPOOL

United Kingdom

DENIZ PAZARLAMA

Turkey

AYGIN SÜT VE GIDA MAMULLERI SANAYI VE TICARET ANONIM SIRKETI

Turkey

INTERMAK MAKINE IMALAT ITHALAT SANAYI VE TICARET A.S.

Turkey

AMALTEA JOINT-STOCK COMPANY

Georgia

FZZPM W POLSCE ZAKLAD USLUG HANDLOWYCH "ROBICO"

Poland

SACCO S.R.L.

Italy

MILK PROJECT FOOD ENGINEERING SRL

Italy

GEORGIAN PRODUCTS LTD

Georgia

PLASTCOM A.S.

Czechia

Project information

Grant agreement ID: 31918

  • Start date

    1 November 2006

  • End date

    30 June 2009

Funded under:

FP6-SME

  • Overall budget:

    € 1 669 553

  • EU contribution

    € 953 859

Coordinated by:

CONSIGLIO NAZIONALE DELLE RICERCHE

Italy