WP3 Optimization of Microbial Cultures, Fermentations and Processing Parameters
Cultures deposited in the established Bio-banks will be screened
for functional properties relevant for converting raw materials
(milk, cereals, seeds) into food products in sustainable and
environmentally friendly ways and according to consumer
preferences. Relevant technological properties such as enzymatic
activities, flavor formation, antimicrobial activities against
spoilage microorganisms and improvement of nutritional value (e.g.
folic acid production, increase levels of essential amino acids,
phytase activity, probiotic activity etc.) will be investigated.
Promising cultures with potential for the food value chains will be
further tested and optimized. Especially selected strains of lactic
acid bacteria, yeasts and Bacillus spp. will be screened for their
ability to enhance the properties of the selected fermented foods
according to consumer preferences. Antagonistic and synergistic
effects within microbial corsortia will be investigated, especially
the synergistic effects and their importance for optimization of
technological and nutritional properties. Before used in the food
chain the QPS (Qualified Presumption of Safety) status of the
microorganisms will be determined to ensure their safe use.
Tasks in this work package are:
- Task 3.1 Identification of relevant microbiological properties
for production of fermented food
- Task 3.2 Evaluation of consortia structure and multifunctional
properties
- Task 3.3 QPS evaluation and optimization of fermentation
conditions in pilot plants