CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Lactic acid bacteria from meat environments. A proteomic approach
Autor/es:
FADDA SILVINA; VIGNOLO GRACIELA; TALON REGINE; ZAGOREC MONIQUE; CHAMPOMIER-VERGÉS MARIE CHRISTINE
Lugar:
Tucumán, Argentina
Reunión:
Simposio; III Simposio Internacional de Bacterias Lácticas. Segundo encuentro Red Bal Argentina; 2009
Institución organizadora:
CERELA-CONICET-MINCYT
Resumen:
Fcrmentalion and drying can be consiclercd as the oldest way to preserve raw matetials extending the shelf life as well as enhancing the flavour and nutrictional qualities of of the products such as fermented sausges. lactic acid bacria(LAB) are the main agents responsible for fermentation. These bacteria reduce ripening time, minimize manufacturing defects, improve sensory properties and inhibit the development of pathogenic and spoilage flora. rying can be consiclercd as the oldest way to preserve raw matetials extending the shelf life as well as enhancing the flavour and nutrictional qualities of of the products such as fermented sausges. lactic acid bacria(LAB) are the main agents responsible for fermentation. These bacteria reduce ripening time, minimize manufacturing defects, improve sensory properties and inhibit the development of pathogenic and spoilage flora. LAB are affected by harsch environment conditions during passage to the GIT and food processing. Indeed food industry is interested in using stable starter culture with good food processing adaptation capability. The knowledge of the mechanisms of such adaptations is thus essential for selecting the most efficient strains for a particular product. Complete genome sequencing projects have provided a huge amounts of DNA information, although the biologic function of the proteins codified by the detected genes remains to be revealed. Therefore the next step in the post genomic era had to focus on the study of function of these genes. Proteomics is one of the fields that can help to establish the connection between genome sequences and its biologic function. Main rnetabolic properties of meat starters have been studied by classical methods. Nowadays a detailed analysis of LAB metabolic pathways and their rcspective regulation using transcriptomic and proteomic should provide new ideas for the design of starter cultures with improved technological features.Then the objective of this presentation is to show how proteomlcs contribute to proveide new keys for the comprehension of LAB adaptation to meat environment and thus a better control of fermentation process. 28