УНИВЕРЗИТЕТ У БАЊОЈ ЛУЦИ,
ИНСТИТУТ ЗА ГЕНЕТИЧКЕ РЕСУРСЕ

UNIVERSITY OF BANJA LUKA,
GENETIC RESOURCES INSTITUTE
    Почетна страница / Projects in Progress / Production and use of traditional fermented food in the territory of the Republic of Srpska

Production and use of traditional fermented food in the territory of the Republic of Srpska

Project type: support for the implementation of the COST action

Institution / financier: Ministry of Scientific and Technological Development, Higher Education and Information Society of Republic of Srpska

Coordinator: Sonja Umićević, MA

E-mail: sonja.raseta@igr.unibl.org

Fermented food is a type of food in which microorganisms grow and their metabolism leads to the conversion of organic compounds from the substrate into products of the metabolism of microorganisms. By consuming fermented food, we transfer living and dead microorganisms and their metabolic products into the body. Some of the beneficial effects of fermented foods on the human body are: improving the health of the intestinal tract, strengthening the immune system, synthesizing and increasing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, etc. The project application include attendance at traditional food fairs in the Republic of Srpska, with an emphasis on fermented food and doing a survey on the production and use of fermented food.

Estimated duration of the project: one year (01.01. 2023 - 31.12.2023.)

Project team: Marina Antić, PhD
                         Mirela Kajkut Zeljković, PhD
                         Jelena Nikitović, PhD