Abstract
Lactobacillus helveticus (LH), a LAB species associated to natural whey starters (NWS) for traditional cheeses, revealed a great phenotypic and genotypic biodiversity, also in the same ecosystem. Since the mechanisms driving the selection of LH in dairy environment are still unclear, the main aim of Helv4DairHy project is the comparison of genotypic and phenotypic variability of LH strains isolated from NWS of 50 years ago with those currently present in the same environment. The project will shed a light on the LH adaptation to NWS dynamics due to technological or abiotic changes, to select autochthonous starters supporting traditional cheese-making and to exploit strains for new products with improved functional and quality features.
Dettagli del progetto
Responsabile scientifico: Giulia Tabanelli
Strutture Unibo coinvolte:
Dipartimento di Scienze e Tecnologie Agro-Alimentari
Coordinatore:
ALMA MATER STUDIORUM - Università di Bologna(Italy)
Contributo totale di progetto: Euro (EUR) 206.848,00
Contributo totale Unibo: Euro (EUR) 109.748,00
Durata del progetto in mesi: 24
Data di inizio
12/10/2023
Data di fine:
28/02/2026
