New microbial consortia for the develpoment of new food quality's strategies

The aim of the PhD project is the creation of new microbial consortia that can easily be used in the fermented food production, in order to design innovative bio-control strategies and new food formulations. The first step is the creation of a collection of ecotypes of lactic acid bacteria identified and studied for characteristics of bio-control and for not conventional functional properties. The second step is the development of specific microbial associations with multiple activities, whose dynamic of growth and production of useful metabolites will be followed by sensitive monitoring systems. The final objective is the development of fermentation processes at the pilot level, for the functional evaluation of the microbial associations obtained.