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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!