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 INTRODUCTION - Western Balkan Countries (WBC) harbours a variety of traditional, spontaneously fermented foods manufactured in small scale at specific ecologica l localities - Artisanal products harbour a rich diversity of yeasts, LAB and acetic acid bacteria - The market share of the traditional fermented foods in Europe is growing as consumers have an increasing awareness for artisan handling, gastronomic quality, and healthy food status. - The tightened (European) legislation on food safety (HACCP rules) resulted in the disappearance of number of regional artisanal fermented products.
Conservation and standardisation of traditional technologies of fermented milk products based on autochthonous lactic acid bacteria Laboratory for Molecular Genetics of Industrial Microorganisms (LMGIM) Institute of Molecular Genetics and Genetic Engineering, (IMGGE) University of Belgrade LMGIM collection include over 4000 LAB isolates from various spontaneously fermented foods Cheese Yogurt Kajmak Meat products LAB of human origin The expansion of the existing collection of natural LAB strains Selection of new, potential probiotic strains
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Project title (Full title and Acronym) - WBC-INCO Net

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