Antimicrobial extracts from fermented agro-food by-products
Innovative antimicrobial extracts derived from fermented agro-food by-products, offering a sustainable solution for food preservation and safety through microorganism-produced compounds.
Overview
The development of antimicrobial extracts from fermented agro-food by-products presents a novel approach to enhancing food safety and extending shelf life. By leveraging fermentation processes, microorganisms are employed to produce compounds with significant antimicrobial properties. This solution not only addresses food preservation challenges but also supports sustainability by utilizing by-products that would otherwise be discarded.
Technical specifications
The technology involves the fermentation of agro-food by-products using specific microorganisms. These microorganisms, through enzymatic action, convert substrates into extracts possessing antimicrobial activity. The extracts can then be applied to target microbial species, including those isolated directly from foodstuffs, to assess their effectiveness. The process emphasizes the use of diverse by-products and microorganisms to maximize antimicrobial potential.
Technology readiness level
Currently, this technology is at TRL 4, indicating that it has been validated in a laboratory setting. The next steps involve in vitro testing on specific microorganisms of interest and subsequent microbiological challenge tests in actual foodstuffs, paving the way for potential commercial applications.
About Università Degli Studi di Parma
Università degli Studi di Parma is a comprehensive public research university serving Emilia‑Romagna with a multi‑campus footprint and a balanced academic and research profile. A dedicated science and technology campus with co‑located labs supports prototyping, testing, and industry‑sponsored work, while the integrated university hospital enables clinical collaboration and translation. Set in Italy’s Food Valley near the regional packaging and automation cluster—and alongside the European food‑safety authority—Parma provides direct access to manufacturers and regulators for internships, co‑development, and rapid piloting. Research is backed by competitive funding from the European Commission and Italian ministries, and the technology transfer office manages IP, licensing, spinouts, and collaboration agreements.
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