Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

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Microflora of the selected regional food products of the Wielkopolska as an origin determining factor and a source of metabolites with the potentially functional properties

2011/01/N/NZ9/04558

Keywords:

microflora fried cheese pumpernickel origin traceability pcr-dgge

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu

woj. wielkopolskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

Tomasz Rychlik 

Number of co-investigators in the project: 2

Call: PRELUDIUM 1 - announced on 2011-03-15

Amount awarded: 133 100 PLN

Project start date (Y-m-d): 2011-12-12

Project end date (Y-m-d): 2014-06-11

Project duration:: 30 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. DGGEK -2001 Denaturing Gradient Gel System 2-place 220V (Zestaw do elektoforezy DGGE) (20 000 PLN)
  2. GCSGE-014-0 Sub/Horz. System Bundle. 14cmx20cm. CE (Zetaw do elektroforezy horyzontalnej - element zestawu elektroforezy DGGE) (9 800 PLN)

Information in the final report

  • Publication in academic press/journals (1)
  • Articles in post-conference publications (1)
  1. Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity
    Authors:
    Tomasz Rychlik, Artur Szwengiel, Marta Bednarek, Edna Arcuri, Didier Montet, Baltasar Mayo, Jacek Nowak, Zbigniew Czarnecki
    Academic press:
    Food Control , Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    brak - link to the publication
  1. Determination of cheese origin by using 26S rRNA gene fingerprinting of yeast communities by PCR DGGE: an application on Fried Cheese from Wielkopolska region
    Authors:
    T. Rychlik , A.Szwengiel, E. Arcuri, D. Montet, B. Mayo, J. Nowak, B. Stachowiak, Z. Czarnecki
    Conference:
    Bio-based Technologies in the Context of European Food Innovation Systems (rok: 2013, ), Wydawca: EFFoST/Elsevier
    Data:
    konferencja 12-15 listopad
    Status:
    Published
    DOI:
    link to the publication

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