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Development of lactic acid bacteria for use in fruit and vegetable fermentations

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: MRI-MBT-08-36
Contract period: 01.01.2001 - 01.12.2021
Purpose of research: Experimental development

Probiotic bacteria have so far been mostly applied in milk products. Recently, however, fruit juices containing probiotics have been developed. The development of new strains which will be investigated for their probiotic potential and their application in fermented vegetables or fruit products will be undertaken.

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Subjects

Framework programme

BMEL Frameworkprogramme 2008

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