Role in the project
CSIC will contribute to the development of a new fermented food based on apple pomace. Microbial genomics and meteganomics will allow the design of microbial consortia for improved functionality. CSIC also participates in the characterization of the foods developed in the different case studies, with a special focus on the carbohydrate fraction and its bacterial fermentation. Two different institutes are involved in the project: IPLA and CIAL.
F. Javier Moreno