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.