The project aims to improve three traditional fermented beverages as well as implementing the production of an innovative soy-based fermented beverage. The project involves SMEs (beverage manufacturers, technologies and plant suppliers) and RTD public bodies and institutes, who will study and characterize fermented beverages and from their natural microflora will select strains which play a role in the fermentation process, and in the production of both acids and flavours.

The ability of strains to prevent the growth of undesired foreign microorganisms will be tested to see if they can play a role of natural protection on these beverages. These strains will be used as starters that will contribute to safeguarding the tastes of traditional products, the biodiversity of the microorganisms of this ecosystem, as well as ensuring the sensory and nutritional benefits in the case of the innovative product (Fermented Soy Beverage).

 The projects tasks will be carried out through transnational cooperation actions between participants and using a multi-stage research approach comprising analyses of the drinks’ chemical, nutritional, microbiological, and sensory characteristics and, where applicable, their functional properties. In this way, the quality of fermented beverages will be improved in accordance with EU food hygiene standards and in order to impact on human health positively, stimulating the growth of the fermented beverages market and the competitiveness of SMEs.

FERBEV 031918

co-operative research project

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