Fermented

Video demonstrating the protocols for the isolation of lactic acid bacteria and the determination of the inhibition diameter using the spot-of-the-lawn agar test. Training video elaborated within the ArtiSaneFood project.

Video demonstrating the protocol for determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of essential oils using the micro-dilution method. Training video elaborated within the ArtiSaneFood project.

Press note published in Greek newspaper 'Ypaithros Chora' on 26 March 2021, page 35

Video demonstrating the protocol for DNA extraction from cheese based on PowerFood Microbial DNA isolation kit MO BIO, according to Yang et al. (2016) procedure. Training video elaborated within the ArtiSaneFood project.

Protocol for extraction of High-Molecular-Weight Genomic DNA from Gram-Negative bacteria based on MagAttract HMW DNA kit QIAGEN. Training video elaborated within the ArtiSaneFood project.

Predictive microbiology to optimize the quality and safety of Mediterranean artisanal foods

The ArtisaneFood Project uses predictive microbiology in order to optimize food quality and safety in artisanal foods produced in the Mediterranean region.

Downloads available at: English version: link to the PDF

Deliverable D9.2 compiles the data management plan of the ArtiSaneFood project.

The ArtisaneFood Project uses predictive microbiology in order to optimize food quality and safety in artisanal foods produced in the Mediterranean region.