Contribution of Proteomics for Diving into the Lactic Acid Bacteria Role and the Modification of the Food Matrix during Fermentation

FADDA S,

Single Cell Biology

OMICS Publishing Group

Lugar: Los Angeles, USA; Año: 2012 p. 1 - 2

2168-9431

Fermentation and drying can be considered as the oldest ways topreserve raw materials extending the shelf-life as well as enhancing theflavour and nutritional qualities of the products. Lactic acid bacteria(LAB) are the main agents responsible for fermentation, reducing theripening time, minimizing manufacturing defects, improving sensoryproperties and inhibiting the development of pathogenic and spoilageflora. LAB is also considered as the most important microorganismresponsible for the health-promoting effects of fermented foods,especially in milk-derived products. Indeed, strains of some specieshave traditionally been used as probiotics and added as functionalbacteria in various food commodities [1]. Due to the huge economicsignificance of industrial application of LAB as starters, biopreservativesand probiotics, a research emphasis on their metabolism, genetic andapplications has been placed in the last 25 yearsIt is envisioned that the information gained by the combinationof ?Omics? approaches leads to a knowledge-based selection ofLAB. This constitutes an invaluable tool for the improvement ofestablished fermented foods or for the development of novel ones,based on the ability of selected starters to better compete/adapt andproduce metabolites of technological or health interest obtainingfunctional cultures with improved capabilities. As a final point, thecomprehension of the food matrix evolution during ripening bymeans of the post genomic technologies will contribute to improvefermentation processes obtaining a modern food industry with lowerprocessing/production costs and higher-quality end-products.