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Project: Assessment of the biodiversity of lactic acid bacteria in traditionally fermented food (probiotic) products in Yugoslavia

01-JAN-00 – 31-DEC-99

The biodiversity of a collection of lactic acid bacteria from traditional homemade fermented dairy products which origniate from specific ecological niches in Yugoslavia will be studied. Existing isolates with functional properties, such as production of proteinases, bacteriocins, aromatic substances, exopolyaccharides or potential health-improving properties, and new isolates from at least two different artisanal cheeses will be identified and typed.