3 projets européens trouvés
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TERMINÉ
Multi-strain indigenous Yeast and Bacterial starters for ‘Wild-ferment’ Wine production (WILDWINE)
Date du début: 1 août 2012, Date de fin: 31 juil. 2015,
Traditionally, wines were produced by the resident grape/winery microbiota, whereas nowadays commercial Saccharomyces cerevisiae and Oenococcus oeni starter cultures are widely used to ensure a manageable process. Despite advantages, this may lead to sensory resemblance of wines from diverse origins. Currently, the competitive nature of global wine market urges for the production of premium wines ...
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17
Participants partenaires
TERMINÉ
Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food (PROBIOLIVES)
Date du début: 1 mars 2010, Date de fin: 28 févr. 2013,
"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 compoun ...
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16
Participants partenaires
TERMINÉ
"Scientific sYnergisM of nano-Bio-Info-cOgni Science for an Integrated system to monitor meat quality and Safety during production, storage, and distribution in EU" (SYMBIOSIS-EU)
Date du début: 1 oct. 2008, Date de fin: 31 mars 2012,
"The SYMBIOSIS-EU project will bring together 14 partners from 6 EU countries (plus one each from NZ and US) to study meat safety & quality. The overall aim is to identify and quantitatively evaluate practical and easy to use chemical, biochemical and molecular indices and establish their applicability as quality monitors for inspection of meat safety and quality. The project will apply a multidis ...
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