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Last update: May 2021

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PREMIUM

Summary in French

Résumé en français

PREMIUM : Élaboration de nouvelles stratégies pour la préservation à long terme des bactéries lactiques [H2020-MSCA-RISE]

Le projet PREMIUM (PREservation of MIcroorganisms by Understanding the protective Mechanisms of oligosaccharides) bénéficie d'un financement Marie Skłodowska-Curie Research and Innovation Staff Exchange (MSCA-RISE) pour une durée de 4 ans (1er janvier 2018 - 31 décembre 2021). 

Il a pour objectif d'élaborer de nouvelles stratégies pour la préservation à long terme des bactéries lactiques grâce à l’utilisation d’oligosaccharides issus de la biomasse et de procédés à faible impact environnemental. 

Les bactéries lactiques sont très utiles pour l’obtention de produits fermentés (ex: yaourts, fromages, crème) mais elles sont fragilisées par les opérations technologiques (congélation, lyophilisation, séchage par pulvérisation) qui diminuent leur viabilité et donc leur efficacité. Généralement, des molécules cryoprotectantes comme les disaccharides (sucrose, lactose, trehalose) sont utilisées. Cependant, les oligosaccharides tels que les fructo-oligosaccharides (FOS) et galacto-oligosaccharides (GOS) ont montré des effets comparables avec des propriétés et des avantages supplémentaires.

Ainsi, leur obtention par valorisation de la biomasse (chicorée, yacon, dahlia) ou de co-produits (lactose, petit-lait) et leurs propriétés prébiotiques confèrent à ces oligosaccharides une valeur ajoutée intéressante. Leur usage reste néanmoins actuellement limité en raison de l'absence de contrôle de leur efficacité en lien avec leur composition et de la méconnaissance des mécanismes d’interactions pour produire des oligosaccharides au bon degré de polymérisation.

Les objectifs du projet PREMIUM sont de lever ces verrous scientifiques et technologiques en prenant en compte la qualité du produit du laboratoire à l'échelle industrielle et en réduisant l'empreinte environnementale du process.

Partenaires

Ce projet est porté par INRAE (Fernanda Fonseca, UMR SayFood) et implique 6 partenaires académiques européens situés en France, Espagne et Portugal ainsi qu'en Argentine et 2 partenaires industriels européens.

  • Partenaires académiques :
    • INRAE (SayFood et BIA), France
    • AgroParisTech, France
    • Institute of Photonic Sciences (ICFO), Espagne
    • University of Madeira (Uma), Portugal
    • University of Coimbra (UC), Portugal
    • CONICET, Center for Research and Development in Food Cryotechnology (CIDCA), Argentine
  • Partenaires industriels :
    • Biosearch S.A., Espagne
    • Asymptote Ltd., UK