Objective
The aim of the project is to isolate the most appropriate probiotic bacteria from the autochthonous olive microflora, in order to be used as pure starter cultures for the improvement of the traditional fermentation and for the production of a new functional food. Isolated lactic acid bacteria with probiotic properties will be selected for potential tolerance of the naturally antimicrobial compounds, such as polyphenols occurring in olives. Furthermore, selection of cultures will focus on the production of antimicrobial compounds like bacteriocins which reduce growth of spoilage and pathogenic bacteria. Additional, organoleptic and biochemical properties like production of desired aroma compounds will be studied. At the same time a better control of the fermentation process, early detection of faulty fermentation and spoilage and assessment of the time needed for fermentation completion will be achieved by monitoring the quality indices (e.g. volatiles) throughout the process with the use of advanced and emerging instruments (electronic nose) and tools (mathematical models). Risk assessment studies will be carried out to ensure the safety of the new product as well as storage experiments will indicate its shelf life stability. Mathematical models will be developed for the prediction of its shelf life as well as consumer acceptance studies will ensure the quality and acceptance of the final product.
Fields of science
Call for proposal
FP7-SME-2008-2
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Funding Scheme
BSG-SME-AG - Research for SME associations/groupingsCoordinator
11145 Athina
Greece
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Participants (15)
Participation ended
15125 ATHENS
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10431 Athens
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41004 SEVILLA
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6000-028 Castelo Branco
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00179 Rome
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60100 Katerini
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41830 HUEVAR DEL ALJARAFE
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6120 017 ENVENDOS
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95030 GRAVINA DI CATANIA
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118 55 ATHINA
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28006 Madrid
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2780 157 Oeiras
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10124 Torino
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1080 TUNIS
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1250042 LISBOA
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