IP protection



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.




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.






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.







What is the proposed method of IPR-protection? (patent, license, trademark etc.)







What are the steps that need to be taken in order to secure the IPR-protection? What is the cost of IPR-protection?







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.







Please put X as appropriate. 1 2 3 4 5
Scientific maturity         x
Synergies         x
State-of-the-art/innovation         x




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