Traditional

Protocols for the isolation of lactic acid bacteria and the determination of the inhibition diameter

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.

Determination of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC)

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.

Innovative Bio-interventions for Ensuring Microbial Safety and Quality of Mediterranean Food Products by Agricultural University of Athens

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

Protocol for DNA Extraction from Cheese

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

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.

Microbiología predictiva para optimizar la calidad y seguridad de los alimentos artesanales del mediterráneo

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

Reseach increases food safety in artisanal cheese and cured sausages

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

D9.1: Comunication plan

Downloads available at: English version: link to the PDF

D9.2: Data management plan

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

ARTISANEFOOD PROJECT

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