Development of novel lacto-fermented fruit and vegetablebased products
The aim of the project is to develop an innovative line of organic juices/puree with high healthy
properties using lactic acid bacteria. In particular, products with viable microorganisms and/or
bioactive metabolites will be produced. The project deals with: i) Setting up and optimization of a
fermentation protocol to be transferred to the production plant ii) improvement of yields and quality of
organic production iii) characterization of the nutritional profiles of the products iv) identification of
new marketing channels v) training and dissemination activities.
The project is divided into 5 work packages: 1. Field trials to improve yield and quality of production;
2. Microbial selection in order to produce fermented juices/puree with appreciated taste and aroma; 3. Optimization of the process to obtain products containing viable microorganisms and/or beneficial
microbial metabolites; 4. Technology transfer process and production of prototypes in the plant 5.
Market analysis to identify new marketing channels and effective ways of communicating the
innovation.
Presentazioni del Convegno finale del GO C’è Fermento
Agricoltura biologica, Emilia-Romagna, I Gruppi Operativi, PEI-AGRI| Titolo/Descrizione | Url | Tipologia |
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Sito web del progetto
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Sito web
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C’è Fermento a TV Parma – TG Parma, 28 giugno 2023
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Link ad altri siti che ospitano informazioni del progetto
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C’è Fermento a “Biodiversità in Fermento”
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Materiali utili
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