The MICROLABCHEESE project aims to study microbial interactions and their role in shaping organoleptic characteristics during Feta production. To achieve this goal, advanced technologies will be utilised, such as (meta)genomics, phenotypic characterisation, metabolomics and mathematical modelling. These tools will be used to select appropriate starter cultures capable of imparting the desired taste and aroma characteristics to the final product. At the same time, the safety of the microorganisms proposed for use as cheese-making cultures will be assessed, in accordance with the guidelines of the European Food Safety Authority (EFSA), before they are used in the production process.
The project will focus in particular on the critical role of competitive and cooperative interactions between microorganisms, which directly influence the taste and aroma profile of Feta cheese. The implementation of the project has been undertaken by three research teams, originating from two research organisations (ELGO-DIMITRA/FII and the University of Patras) and one small and medium-sized enterprise (TACHAS). These bodies possess the necessary expertise, infrastructure and resources for the successful completion of the project. MICROLABCHEESE is expected to enhance the competitiveness and growth of the participating enterprises through the exploitation of the innovations that will be developed. Furthermore, it will strengthen the international presence of the participating research institutions through scientific publications and promotion, whilst it is also expected to lead to the creation of new jobs.