This report constitutes Deliverable 3.2 of the ArtiSaneFood project; and compiles the results from the antagonistic activity against pathogens of strains of lactic acid bacteria (LAB) isolated from traditional fermented products from Portugal, Spain, Morocco and Tunisia, as well as their technological ability for use in sausage and cheese/fermented milk production. In some cases, LAB strains have been characterised by their phenotypic traits.Deliverable 2.3 is linked with Task 2.3 of the ArtiSaneFood project, whose objective is to analyse the longitudinal data obtained from the microbiological and physicochemical surveys of raw materials, intermediate and final products, and the microbiological surveys of processing environments, conducted in Task 2.2. The present report compiles the variables or risk factors that lead to an increased contamination of the artisanal end products, as identified by adjusting both generalised linear models and stepwise regressions to the longitudinal data.
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