PROBIOLIVES
Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food
| Coordinatore | HELLINIKOS GEORGIKOS ORGANISMOS - DIMITRA (HELLENIC AGRICULTURAL ORGANIZATION - DEMETER)
Organization address
address: PATISSION KAI ANDROU 1 contact info |
| Nazionalità Coordinatore | Greece [EL] |
| Sito del progetto | http://www.probiolives.eu/ |
| Totale costo | 2˙055˙538 € |
| EC contributo | 1˙468˙800 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2008-2 |
| Funding Scheme | BSG-SME-AG |
| Anno di inizio | 2010 |
| Periodo (anno-mese-giorno) | 2010-03-01 - 2013-02-28 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
HELLINIKOS GEORGIKOS ORGANISMOS - DIMITRA (HELLENIC AGRICULTURAL ORGANIZATION - DEMETER)
Organization address
address: PATISSION KAI ANDROU 1 contact info |
EL (ATHENS) | coordinator | 33˙400.00 |
| 2 |
KONSTANTOPOULOS AE
Organization address
address: 3rd km National Road Katerini-Larissa contact info |
EL (Katerini) | participant | 579˙000.00 |
| 3 |
PROBEIRA PRODUTOS ALIMENTARES BEIRALDA
Organization address
address: RUA ORIENTAL S N contact info |
PT (ENVENDOS) | participant | 225˙000.00 |
| 4 |
JOLCA S.A
Organization address
address: CAMINO DE SERVICIO DE LA AUTOVIA A 49 SALIDA 23 SN AUTOVIA QUINTO CENTENA CENTENARIO KM 22 5 contact info |
ES (HUEVAR DEL ALJARAFE) | participant | 218˙000.00 |
| 5 |
ARCORIA PIETRO*ARCORIA PIETRO COSTRUZIONI EDILI STRADALI E FORESTALI DI ARCORIA PIETRO AZIENDA AGRICOLA
Organization address
address: VIA SAN GIOVANNI GALERMO 6 contact info |
IT (GRAVINA DI CATANIA) | participant | 165˙400.00 |
| 6 |
Nome Ente NON disponibile
Organization address
city: Castelo Branco contact info |
PT (Castelo Branco) | participant | 62˙000.00 |
| 7 |
ASOCIACION DE EXPORTADORES DE ACEITUNAS DE MESA ASEMESA
Organization address
address: MESON DEL MORO 1 contact info |
ES (SEVILLA) | participant | 62˙000.00 |
| 8 |
Associazione Italiana Frantoiani Oleari
Organization address
address: via Rocca di Papa 12 contact info |
IT (Rome) | participant | 62˙000.00 |
| 9 |
PANELLINIOS ENOSIS EXAGOGEON BROSIMON ELAION (PEBE) SOMATEIO
Organization address
address: Agiou Konstantinou 12 contact info |
EL (Athens) | participant | 62˙000.00 |
| 10 |
Nome Ente NON disponibile
Organization address
address: AVENIDA DA REPUBLICA QUINTA DO MARQUES contact info |
PT (OEIRAS) | participant | 0.00 |
| 11 |
AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Organization address
address: CALLE SERRANO 117 contact info |
ES (MADRID) | participant | 0.00 |
| 12 |
AGRICULTURAL UNIVERSITY OF ATHENS
Organization address
address: Iera Odos 75 contact info |
EL (ATHENS) | participant | 0.00 |
| 13 |
INSTITUT NATIONAL DE SCIENCES APPLIQUEES ET DE TECHNOLOGIE
Organization address
address: Centre Urbain Nord contact info |
TN (TUNIS) | participant | 0.00 |
| 14 |
INSTITUTO NACIONAL DE RECURSOS BIOLOGICOS I.P. INRB
Organization address
address: Rua Barata Salgueiro 37/4 contact info |
PT (LISBOA) | participant | 0.00 |
| 15 |
NATIONAL AGRICULTURAL RESEARCH FOUNDATION.
Organization address
address: "Egialias And Chalepa Street, Maroussi 19" contact info |
EL (ATHENS) | participant | 0.00 |
| 16 |
UNIVERSITA DEGLI STUDI DI TORINO
Organization address
address: Via Giuseppe Verdi 8 contact info |
IT (TORINO) | participant | 0.00 |
Mappa
Word cloud
Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.
Obiettivo del progetto (Objective)
'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 compounds, such as polyphenols occurring in olives. Furthermore, selection of cultures will focus on the production of antimicrobial compounds like bacteriocins which reduce growth of spoilage and pathogenic bacteria. Additional, organoleptic and biochemical properties like production of desired aroma compounds will be studied. At the same time a better control of the fermentation process, early detection of faulty fermentation and spoilage and assessment of the time needed for fermentation completion will be achieved by monitoring the quality indices (e.g. volatiles) throughout the process with the use of advanced and emerging instruments (electronic nose) and tools (mathematical models). Risk assessment studies will be carried out to ensure the safety of the new product as well as storage experiments will indicate its shelf life stability. Mathematical models will be developed for the prediction of its shelf life as well as consumer acceptance studies will ensure the quality and acceptance of the final product.'
Introduzione (Teaser)
Olives are without doubt an asset in any diet. European research has improved the health status of this important ingredient of a Mediterranean-style menu.
Descrizione progetto (Article)
The olive it seems is a miracle food.
According to worldwide research, the black or green fruit are nutritious, protect the heart, improve memory, can control appetite and are delicious in a wide range of dishes.
Olive processing involves fermentation to enhance taste and improve preservation.The EU-funded http://www.probiolives.eu/?lg=EN (PROBIOLIVES) project is honing the biochemistry of the fermentation process and turning the olive into even more of a functional food.
Using specially selected strains of bacteria, the researchers are adding microbes that act as probiotics to improve consumer health.During the natural fermentation of olives, lactic acid bacteria (LAB) are the dominant microbes.
Health benefits of these microorganisms include improved nutritional value of food, control of intestinal infections, better digestion of lactose, control of some types of cancer and lowering of serum cholesterol levels.Project scientists screened and isolated 38 LAB strains that have probiotic properties for further testing.
The screening process included chemical analysis for the sensory and taste properties of the olives and traditional microbial screening for the nutritional benefit aspect.
Every country's olives are unique and each member of the PROBIOLIVE project selected the best cultures according to this criterion.
Altogether, partners in Greece, Italy, Portugal, Spain and Tunisia selected 10 optimal strains.PROBIOLIVES researchers developed modelling tools to simulate the results of fermentation using the selected strains along with other predictive models for assessing the risk of pathogen survival.
The strains showing normal fermentation can then be included in EU food safety trials.Packaging and storage systems were also tested to ensure the survival of the unique strains and the overall quality of the final product on the shelf.
Successful scaling up from lab to industrial level was achieved for certain strains, including the validation of one strain of Lactobacillus pentosus.
Dissemination has been maximised through the web page, press releases, TV and radio interviews, and workshops.
PROBIOLIVES work has not only made way for production of an even healthier health food, it promises a more competitive European olive industry.