PROBIOLIVES: Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food (FP7-SME-2008- 2 project)

The current project is a collaborative action of 14 participants. There are 4 SME-AGs (PEMETE -Greece, ASEMESA Spain, APABI Portugal, AIFO Italy) comprising of table olive producing SMEs and 4 industries producing fermented olives from the main olive producing countries (OLYMP-Greece, JOLCASpain, AZAGAP-Italy and PROBEIRA-Portugal), 3 Research Institutions from Greece (NAGREF), Spain (IG-CSIC) and Portugal (INRB); and 3 Universities from Greece (AUA), Italy (UNITO) and Tunisia (INSAT), all of which are selected for their multidisciplinary individual expertise in the proposed research as well as for their ability to provide expert facilities to perform the various tasks. The concept of this project is to provide to the SME Associations and their members SMEs with tools to increase their technological level, competitiveness and profits by the production of olives, fermented with probiotic bacteria, preferably isolated among the lactic acid bacteria colonizing the olives. Lactic acid bacteria bacteria from the olive microbiota are the dominant microorganisms in natural fermentations and there will be studied if some of them possess probiotic properties. The selected probiotic bacteria will be introduced into the brines at the onset of fermentation, to act as starters, to be able to dominate and ensure a proper fermentation inhibiting the growth and survival of undesirable microorganisms. The goal is the production of a functional product, containing probiotic bacteria in adequate amounts to improve consumer’s health, without altering the quality characteristics of fermented olives. Consumer acceptance studies will be essential for the exploitation and the introduction of the new food into the EU and international market. At the same time a better control of the fermentation process, early detection of faulty fermentation and spoilage and assessment of the time needed for fermentation completion will be achieved by monitoring the quality indices (e.g. volatiles) throughout the process with the use of advanced and emerging instruments and tools (mathematical models).