Project |
Acronym: |
PSALAB |
Name: |
Conservation and standardisation of traditional technologies of fermented milk products based on autochthonous lactic acid bacteria
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Project status: |
From: 2010-08-01
To: 2012-09-30
(Completed)
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Contract number: |
SEE.ERA-NET plus Joint Call; contract number: ERA 195/01 |
Action line: |
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Type (Programme): |
SEE |
Instrument: |
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Project cost: |
124.235,00 EUR |
Project funding: |
122.029,17 EUR |
Project coordinator |
Organisation Name: |
Institute of Molecular Genetics and Genetic Engine |
Organisation adress: |
Vojvode Stepe 444a, 110010 Beograd |
Organisation country: |
Serbia |
Contact person name: |
Prof. Ljubiša Topisirović |
Contact person email: |
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Croatian partner |
Organisation name: |
Prehrambeno-biotehnološki fakultet |
Organisation address: |
Pierottijeva 6, 10 000 Zagreb |
Contact person name: |
Prof. dr. sc. Jagoda Šušković
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Contact person tel: |
+385 1 4605 291 |
Contact person fax: |
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Contact person e-mail: |
Email |
Partners |
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Short description of project |
The goal of the research was the characterisation of microflora present in autochthonous fermented products including lactic acid bacteria (LAB), yeasts and filamentous fungi. The isolated and characterized LAB strains were preserved in a well-established culture collection under standardized procedure and are available to scientists and industry. Along with the investigation of the beneficial effects of the food product, it was investigated the possible presence of detrimental microorganisms and critical points for the control of such biological food hazards were identified. This can have important impact on good practice in traditional food production as well in further processing in the food industry. The most important deliverables were related to the development of new and improved standards and the development of good practice procedures for its production. Both are essential for the food industry in order to start marketing the food product with specially defined functional properties.
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Short description of the task performed by Croatian partner |
Functionality of the autochthonous starter cultures - characterisation of probiotic properties -Biodiversity of LAB autochthonously present in traditional milk products will be exploited as a source of strains with potential probiotic properties, hence the objective was characterisation of functional starter cultures with defined probiotic properties. From the technological point of view, the preparation of starter cultures in lyophilised form was performed with different cryo- and lyoprotectors for achieving the highest viable cell number and activity of LAB.
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