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ProMedFoods
Promotion of local Mediterranean fermented
foods through a better knowledge and
management of microbial resources
(2017 – 2020)
Jérôme MOUNIER, Université de Bretagne Occidentale, France
ARIMNet2 meeting – 30 March 2017, Tangier, Morocco
ARIMNet2 Meeting, 30 March 2017, Tangier 2
CONSORTIUM
• Partner 1 (Coordinator): Université de Bretagne Occidentale, Laboratoire Universitaire de
Biodiversité et Ecologie Microbienne, France
• Partner 2: Institut National de la Recherche Agronomique, UMR Science et Technologie du Lait
et de l’Œuf, France
• Partner 3: Laboratoire de Biotechnologie et Qualité des Aliments (Bioqual), Institut de Nutrition
Alimentaire et des Technologies Agro-alimentaires, Université Mentouri de Constantine, Algeria
• Partner 4: Hellenic Agricultural Organization “Dimitra”, Dairy Research Department, Institute of
Technology of Agricultural Products, Greece
• Partner 5: Department of Agricultural, Forest & Food Sciences -University of Torino, Italy
• Partner 6: Molecular Microbiology, IPLA / Spanish National Research Council, Spain
• Partner 7: Institut National des Sciences Appliquées et de Technologie, Université de Carthage,
Tunisia
Project starting date: 1st October 2017
Project ending date: 30th September 2020
Overall budget: 967 489 € - ARIMNet2 funding: 486 300 €
ARIMNet2 Meeting, 30 March 2017, Tangier 3
CONTEXT & CHALLENGE ADDRESSED
Artisanal and traditional fermented foods
A significant part of the Mediterranean diet and a
gastronomical heritage
Characterized by complex and poorly defined microbial
consortia
- involved in product sensorial properties and complexity
- but also responsible for quality and shelf-life variability
De Filippis et al. 2016
J. Mounier
ARIMNet2 Meeting, 30 March 2017, Tangier 4
PROJECT OBJECTIVES
1. Better knowledge of the microbial diversity in local and artisanal
fermented foods
2. Selection of desirable and autochthonous strains and transfer
back to local producers
3. Improved microbial resource management
To help local producers to manufacture high quality hygienic
fermented products with longer shelf-life and constant quality
Type Name Quality label Country
Cheeses Galotyri PDO Greece
Caillé doux de St
Félicien
None France
Varé None Spain
Castelmagno PDO Italy
Fermented butter Smen or D’han None (home-
made)
Algeria
Fermented
sausages
Salame piemonte PGI Italy
Table olives Meski None (home-
made and SME)
Tunisia
Olives noires de
Nyons
PDO France
Fermented products produced by SMEs studied in
ProMedFoods
ARIMNet2 Meeting, 30 March 2017, Tangier 5
ARIMNet2 Meeting, 30 March 2017, Tangier 6
SCIENTIFIC APPROACH
WP1 In depth description of selected traditional Mediterranean fermented foods
Use of the fermented foods in the local culture (geographical production,
quality label, factors limiting product development, etc.)
Production process (from raw materials to finished products, identification of
commonly encountered quality defects, etc.)
WP2 Microbial diversity of Mediterranean fermented foods
Food safety and hygiene of the studied Mediterranean fermented foods
Microbial diversity with culture-dependent approach
Microbial diversity with culture-independent methods (metabarcoding and
whole genome shotgun sequencing)
ARIMNet2 Meeting, 30 March 2017, Tangier 7
SCIENTIFIC APPROACH WP3 Preservation of microbial resources, safety evaluation and production of fermented products with selected strains
Preservation of microbial resources (at each partner’s lab and long term
storage in centres for biological resources)
Safety evaluation of microbial resources (taxonomy, pathogenicity, antibiotic
resistance and biogenic amine production capacity)
Production of fermented products with selected strains at local producers’
facility (comparison with control products through sensory and
microbiological analysis)
WP4 Dissemination, valorization and teaching
Dissemination to the scientific community
Dissemination of results and technology transfer to local producers and
stakeholders (solutions for storage of microbial culture, technical advice,
publication in professional journals)
Societal dissemination (training sessions for students and young scientists,
lectures for university students, pamphlets to valorize or publicize studied
local products)
ARIMNet2 Meeting, 30 March 2017, Tangier 8
EXPECTED RESULTS / IMPACT &
INNOVATION POTENTIAL Increased knowledge on the diversity, functions and interactions of
microorganisms
New genes encoding interesting enzymes and pathways may lead to
new biotechnology applications
Set up of a collection of well-characterized microorganisms
available to local producers (sustainment of biodiversity)
New food microorganisms may be identified and used for new food
applications or products
Increase the overall quality and safety of the studied fermented
foods
Help to reduce food losses and to provide an economical advantage
to local producers an economical advantage to local
food producers
9 Thank you for your attention!