This report constitutes Deliverable 3.1; and compiles the in-vitro antagonistic activity against pathogens of commercial starter cultures, known to have good technological properties when applied to the target traditional fermented products from Spain, Morocco and Tunisia. For selected commercial starters, their effects on the physicochemical and sensory characteristics of the artisanal end products have been evaluated, and are presented in this report.
This report constitutes Deliverable 3.2 of the ArtiSaneFood project; and compiles the results from the antagonistic activity against pathogens of strains of lactic acid bacteria (LAB) isolated from traditional fermented products from Portugal, Spain, Morocco and Tunisia, as well as their technological ability for use in sausage and cheese/fermented milk production. In some cases, LAB strains have been characterised by their phenotypic traits.
Artisane Food, el nuevo proyecto que busca nuevas estrategias de biointervención y la mejora de los procesos y los programas de muestreo. Su objetivo es la implantación de una herramienta informática, que tome decisiones acerca sobre la calidad e inocuidad alimentaria en industrias de elaboración artesanal de alimentos fermentados de origen cárnico y lácteo.
Innovative Biopreservation and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Fermented Foods