CORDIS Project
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This project focuses on enhancing the capabilities of small and medium enterprises in the fermented food sector by developing a genomics toolbox. It aims to help these businesses comply with safety regulations while optimizing production yields and enabling the patenting of unique probiotic strains.
Fermented food (e.g. cheese, yoghurt, bread, wine) constitute a large part of our diet.
They are converted from a substrate (milk, fruits, cereals) by the action of micro-organisms (yeast or lactic acid bacteria).
When such starter cultures also exert a health benefit (eg. prevention of diarrhea) they are known as probiotic strains.
Throughout the EU starters and probiotic strains are mainly supplied by SMEs to end-users for application in food products.The SMEs compete with a few large companie…
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
France, LEVALLOIS PERRET
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
STICHTING RADBOUD UNIVERSITEIT
Netherlands, Nijmegen
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
Italy, CADORAGO
Type: SME
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
SME: Yes
Netherlands, Amsterdam
Type: SME
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
SME: Yes
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