This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening.
This report constitutes Deliverable 3.1; and compiles the in-vitro antagonistic activity against pathogens of commercial starter cultures, known to have good technological properties when applied to the target traditional fermented products from Spain, Morocco and Tunisia. For selected commercial starters, their effects on the physicochemical and sensory characteristics of the artisanal end products have been evaluated, and are presented in this report.
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.
Artisane Food, el nuevo proyecto que busca nuevas estrategias de biointervención y la mejora de los procesos y los programas de muestreo. Su objetivo es la implantación de una herramienta informática, que tome decisiones acerca sobre la calidad e inocuidad alimentaria en industrias de elaboración artesanal de alimentos fermentados de origen cárnico y lácteo.
Innovative Biopreservation and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Fermented Foods
(CNIEL) is the Inter-branch organisation for the French dairy sector French Dairy Council. It brings together the sector’s three most representative federations: the professionals, producers and processors who jointly and unanimously decide on collective actions carried out for the good of the dairy sector. Missions of the CNIEL are: to develop knowledge and tools that help guarantee the quality of the milk and dairy products; to develop indicators that help understanding the economic context; to develop opportunities for exports; to promote the benefits of milk and dairy products produced in France; to promote the French dairy sector, its special characteristics and values.