Project title (Full title and Acronym) - WBC-INCO Net

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Conservation and standardisation of traditional technologies of fermented milk products based on autochthonous lactic acid bacteria Commercialization of autochthonous starter cultures Possibilities - Dissemination of knowledge by internet site and flyers distributed at conferences and other relevant events. Opportunities - Increasing number of small dairy companies interested in using autochthonous starter cultures; “Ivancic and sons”clinical trials - Breaking down barriers to get in touch with producers (SMEs) of artisan food products, will allow stimulation of their innovation drive. -Full knowledge of the microbial diversity of traditional fermented food products would make SMEs eventually stronger on the EU market.
Conservation and standardisation of traditional technologies of fermented milk products based on autochthonous lactic acid bacteria CONCLUSIONS The results obtained in this study indicates that the cheese samples traditionally manufactured in different regions in Serbia and Croatia seem to be diverse in the LAB and yeast composition. These results have important impact on designation of starter cultures for dairy products with geographical origin. Knowledge gained during this project would be essential for the food industry in order to start marketing the food with specially defined functional properties .
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Project title (Full title and Acronym) - WBC-INCO Net

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