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RedBAL: Lactic bacteria in food and health

Starting date: 01/09/2019 End date: 01/09/2021
Programme: Food Quality and Technology

Principal investigator:

Financing entities:

The main motivation for this proposal is to share the “state of the art” in
the national research in BAL with a holistic perspective that goes from the
study of the role that these bacteria play in their natural niches, to
generate knowledge about their involvement in both human and animal
health, as well as food quality and safety, up to obtaining strains, or
products derived from them, with biotechnological and biomedical