Tailored fermentation processes, based on the use of QPS microorganisms (such as biocontrol
agents, lactic acid bacteria, non-conventional yeasts, and symbiotic microbial cultures) and/or
hydrolyzed food matrices, will be developed and subsequently integrated into the production
protocols of both traditional and innovative foods to enhance their safety characteristics. Selected
natural antimicrobials, such as bacteriocins and bacteriocin-like substances, along with hydrolyzed
raw matrices, will be employed to inactivate or inhibit pathogens during food processing, storage, and
retail stages.