The MicroEmiRo project aims to improve the quality and safety of food productions in the Emilia-Romagna Region through the exploitation of selected microbial cultures.
Exploiting microbial collections
MicroEmiRo valorizes the technological potential and biodiversity of microbial resources located in four laboratories (CIRI Agroalimentare as coordinator, SITEIA.PARMA, BIOGEST-SITEIA, BioDNA) belonging to the High Technology Network of the Emilia-Romagna Region. The partnership also includes five companies (EuroCompany, Clai, Macè, Caseificio Mambelli, Chr Hansen) specialized in different food productions.
MicroEmiRo’s principal purpose is the optimization of technological performances, also at industrial level, of selected cultures (mainly lactic acid bacteria) to increase the innovation and competitiveness of the agri-food industry. The project is divided in 4 specific goals, each one of them corresponding to a product.
- development of new nut-based fermented products for vegan consumers endowed with good sensorial properties;
- production of short ripened cheese with low salt, lactose content and calorie intake using starter cultures characterized by specific abilities (aroma profile, exopolysaccharides and bacteriocin production);
- optimization of autochthonous starter cultures to increase sensorial features, safety and recognizability of traditional fermented sausages;
- use of bacteriocin-producing lactic acid bacteria to increase shelf-life and safety of fresh products.