FUNCTIONAL STARTER CULTURES

Identification, selection and characterization of technologically relevant microorganisms, particularly those belonging to the lactic acid bacteria (LAB) group to be used as starters in dairy fermentations. Identification and selection of LAB from the human gastrointestinal tract (GIT) for use as probiotics in dairy products. Uncover the composition, diversity and dynamics of microbial populations in cheese and GIT ecosystems.