CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Proteomics: A Tool for Understanding Lactic Acid Bacteria Adaptation and Meat Quality
Autor/es:
CHAMPOMIER-VERGÈS, M.,; ZAGOREC, M; FADDA S,
Libro:
Biotechnology of Lactic Acid Bacteria: Novel applications
Editorial:
Wiley-Blackwell
Referencias:
Lugar: USA; Año: 2008;
Resumen:
The rapid expansion of proteomics built upon the available bacterial genome sequences has provided new approaches for bacterial functional genomics. In combination with transcriptional profiling expression, proteomics provides access to interesting candidate genes and proteins that can be further characterized by traditional physiological, biochemical and genetic analyses. The action of multiple gene sets can be now revealed by the combined technologies of genomics, proteomics and bioinformatics which constitute valuable tools to understand these complex phenomena. Insights on different proteomic aspects from theoretical and technical topics up to applied microbial case studies are described in this chapter. Recent developments related to bacterial adaptation to the environment and the definitions of technological determinants at the proteome level for economically important lactic acid bacteria, involved mainly in food fermentation, are discussed The rapid expansion of proteomics built upon the available bacterial genome sequences has provided new approaches for bacterial functional genomics. In combination with transcriptional profiling expression, proteomics provides access to interesting candidate genes and proteins that can be further characterized by traditional physiological, biochemical and genetic analyses. The action of multiple gene sets can be now revealed by the combined technologies of genomics, proteomics and bioinformatics which constitute valuable tools to understand these complex phenomena. Insights on different proteomic aspects from theoretical and technical topics up to applied microbial case studies are described in this chapter. Recent developments related to bacterial adaptation to the environment and the definitions of technological determinants at the proteome level for economically important lactic acid bacteria, involved mainly in food fermentation, are discussed