X hits on this document

101 views

0 shares

0 downloads

0 comments

25 / 52

P15: Microbiological methods to improve food quality, A. Caridi

Title:

Prof.

First Name:

Andrea

Family Name:

Caridi

Position:

Professor

Name of organization:

Department STAFA, Mediterranean University of Reggio Calabria

Address:

Piazza San Francesco 7

Postcode:

I-89061

City:

Gallina (RC)

Country:

ITALY

Telephone:

0039 0965 682816

Fax:

0039 0965 680727

E-mail:

acaridi@unirc.it

Website:

http://www.unirc.it

Proposed Title

Microbiological methods to improve food quality

Abstract

1. Ability to adsorb phenolic compounds as a strain selection tool of Saccharomyces cerevisiae wine yeasts Aim: To obtain high-quality wines using microbiological methodologies. Description: Wine yeasts able to adsorb high amounts of phenolic compounds during winemaking could be used in winemaking of musts from white grapes and wine yeasts unable to adsorb any phenolic compounds could be used in winemaking of musts from black grapes. We have experience in working on wine yeast selection for their different ability to adsorb on their cell-wall the phenolic compounds contained in grape must. We have also developed a quick and simple method to screen wine yeasts on plate for the adsorbing ability of their cell-walls. Finally, we have verified that a strain unable to adsorb phenolic compounds produces wines notably higher in total polyphenols, flavonoids, anthocyans, flavans, and proanthocyanidins compared to a strain able to adsorb high amounts of phenolic compounds. Possible link: FP6 programme, research activity “Food”, Activity area “Food-5: Safer and environmentally friendly production and healthier foodstuffs”, Topic T34 for February 2004 “Plant flavonoids and their impact on food quality, nutrition and health”, provisional title “Effect of food processing on composition and concentration of plant flavonoids”, instrument “Specific Targeted Research Project”. Partners already acquired: Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia. 2. Ability to adsorb ochratoxin A as a strain selection tool of Saccharomyces cerevisiae wine yeasts Aim: To produce ochratoxin-free wines using microbiological methodologies. Description: Wine yeasts able to adsorb high amounts of ochratoxin A during winemaking could be used in winemaking of musts containing ochratoxin A. We have experience in working on wine yeast selection for their different ability to adsorb on their cell-wall substances contained in grape must. We have also developed a quick and simple method to screen wine yeasts on plate for the adsorbing ability of their cell-walls. Possible link: FP6 programme, research activity “Food”, Activity area “Food-4: Methods of analysis, detection and control”, Topic T21 for February 2004 “New approaches towards monitoring and preventing chemical contaminants in food products”, provisional title “Microbiological methodologies to prevent mycotoxins in wine”. Partners already acquired: Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia. 3. Selection of lactic starter for raw milk cheeses with antagonistic activity against pathogens Aim: To control and prevent foodborne pathogenic microorganisms in raw milk cheeses. Description: Lactic starter with antagonistic activity against pathogens could be used in cheesemaking of cheeses from raw milk. We have experience in working on lactic acid bacteria selection - on plate and in milk - for their antagonistic effect against Escherichia coli. We have selected strains of Lactobacillus paracasei subsp. paracasei which show interesting activity. Possible link: FP6 programme, research activity “Food”, Activity area “Food-4: Methods of analysis, detection and control”, Topic T22 for February 2004 “Development of cost effective control and prevention strategies for emerging and future foodborne pathogenic microorganisms throughout the food chain”, provisional title “Microbiological strategies to control and prevent foodborne pathogenic microorganisms in raw milk cheeses”.

A. Enterprises Corner

Enterprises looking for complementary partners in research arena and

Researchers offer their findings for technology transfer to enterprises

B. Research Corner

x

Research institutions looking for partners for joint research venture

Potentially interested for continuation of projects preparations on Tuesday afternoon 1st July

Keywords

red wine; white wine; yeast selection; raw milk cheese; lactic acid bacteria selection.

Received: 6/06/2003

Document info
Document views101
Page views101
Page last viewedSun Dec 04 13:19:54 UTC 2016
Pages52
Paragraphs1880
Words16621

Comments