PROJEKTI
   

Project
Acronym: PSALAB 
Name: Conservation and standardisation of traditional technologies of fermented milk products based on autochthonous lactic acid bacteria 
Project status: From: 2010-08-01 To: 2012-09-30 (Completed)
Contract number: SEE.ERA-NET plus Joint Call; contract number: ERA 195/01 
Action line:  
Type (Programme): SEE 
Instrument:  
Project cost: 124.235,00 EUR
Project funding: 122.029,17 EUR
Project coordinator
Organisation Name: Institute of Molecular Genetics and Genetic Engine  
Organisation adress: Vojvode Stepe 444a, 110010 Beograd 
Organisation country: Serbia 
Contact person name: Prof. Ljubiša Topisirović 
Contact person email:  
Croatian partner
Organisation name: Prehrambeno-biotehnološki fakultet 
Organisation address: Pierottijeva 6, 10 000 Zagreb 
Contact person name: Prof. dr. sc. Jagoda Šušković
Contact person tel:
+385 1 4605 291  Contact person fax:  
Contact person e-mail: Email 
Partners
Organisation nameCountry
Short description of project
The goal of the research was the characterisation of microflora present in autochthonous fermented products including lactic acid bacteria (LAB), yeasts and filamentous fungi. The isolated and characterized LAB strains were preserved in a well-established culture collection under standardized procedure and are available to scientists and industry. Along with the investigation of the beneficial effects of the food product, it was investigated the possible presence of detrimental microorganisms and critical points for the control of such biological food hazards were identified. This can have important impact on good practice in traditional food production as well in further processing in the food industry. The most important deliverables were related to the development of new and improved standards and the development of good practice procedures for its production. Both are essential for the food industry in order to start marketing the food product with specially defined functional properties.  
Short description of the task performed by Croatian partner
Functionality of the autochthonous starter cultures - characterisation of probiotic properties -Biodiversity of LAB autochthonously present in traditional milk products will be exploited as a source of strains with potential probiotic properties, hence the objective was characterisation of functional starter cultures with defined probiotic properties. From the technological point of view, the preparation of starter cultures in lyophilised form was performed with different cryo- and lyoprotectors for achieving the highest viable cell number and activity of LAB.  


   

 


Design by: M. Mačinković

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