Results & Publications
Knowledge Hub
This section brings together selected public outputs from Delicious, including deliverables, scientific posters, reports, scientific publications and practice abstracts.
Scientific publications
December 2025,
Bacterial and fungal community composition in dairy products and plant-based dairy alternatives using high throughput sequencing
POSTERS
Fermented plant-based cheese analogues as an emerging food: Microbiota profile via culture-dependent and culture-independent techniques
By University of Thessaly
Bacterial and fungal communities in plant-based kefir: Exploring a next- generation food.
By University of Thessaly
Microbial profiles of dairy- and plant-based Brie: Substrate-driven differences revealed by culture-dependent methods and metagenomics
By University of Thessaly
Microbial profiles of dairy- and plant-based Brie: Substrate-driven differences revealed by culture-dependent methods and metagenomics
By University of Thessaly
Practice abstracts
Microbial profiling of dairy vs plant-based fermented cheese and kefir highlights the need for targeted microbial management in plant-based fermentations
By University of Thessaly
Reports
TECHNOLOGY & INNOVATION LANDSCAPE REPORT Fermentation-Enabled Solutions for Plant-Based Foods (DELICIOUS Project)
By University of Thessaly
