|
1 |
Please provide a short description of the state-of-the-art and/or current trends in the field? How does the result fit into it? |
| Tyramine, one of the toxicologically important biogenic amines, is generally produced by the action of tyrosine-decarboxylase activing of bacteria associated with the foods. The present project will be aimed to detect and quantification tyramine-producing bacteria in cheeses made in Abruzzo Region.
|
|
|
2 |
What is the problem/need/knowledge gap that the research result is responding to? How was it addressed before? |
| This study could provide critical baseline data for consumers, cheese-makers, and other stakeholders interested in the safety aspects of traditional Abruzzo cheeses. Until now only few studies focused on traditional raw milk cheese and only tyramine content was determined.
|
|
|
3 |
What is the potential for further research? |
| The ability to detect the presence of tyramine-producing microorganism in raw materials or in the all stages of manufacture could help in the prevention of tyramine accumulation in the final product.
|
|
|
4 |
What is the proposed method of IPR-protection? (patent, license, trademark etc.) |
|
|
|
|
5 |
What are the steps that need to be taken in order to secure the IPR-protection? What is the cost of IPR-protection? |
|
|
|
|
6 |
What is you overall assessment of the scientific maturity of the research result? |
| The assay has been optimized, the next step will be the devepment of spin- off.
|
|
KEYWORDS QUANTITATIVE ASSESSMENT (0-5).
| Please put X as appropriate. | 1 | 2 | 3 | 4 | 5 |
| Scientific maturity | x | ||||
| Synergies | x | ||||
| State-of-the-art/innovation | x | ||||
| IPR-potential |
