“Cheese has been proven to be an optimal carrier product to deliver living probiotic cultures into the diet. Therefore, more knowledge is needed about the multifunctional properties and physiological functions of LAB and their application in cheeses. The project proposes to isolate and identify promising LAB strains with health promoting properties that may be used as starter or adjunct cultures in cheese production.
The objectives are:
To accomplish this target, the project will employ a wide range of methodologies targeted to obtain LAB with new health promoting qualities, for production of fresh and semi-hard cheese with nutritive and health promoting properties (functional cheese). Finally, we will aim to the creation of a strain-specific test (gen-chip) to monitor the presence of the desired new LAB strain in cultures.”