Leuconostoc in food industry: performance against techonological stress conditions. POSTER

D'ANGELO, L.; QUIBERONI, A.; MERCANTI, D.; GUGLIEMOTTI, D.; SUÁREZ, V.

San Miguel de Tucumán (Tucumán)

Simposio; V Simposio Internacional de Bacterias Lácticas; 2016

Centro de Referencia para Lactobacilos - CERELA

Leuconostoc is a lactic acid bacteria (LAB) used as starter in several fermentative food processes, being also present in traditional cheeses as autochthonous non-starter lactic acid bacteria (NSLAB). LAB used as starter cultures are exposed to many adverse factors (stress factors) during their preparation and storage as well as during the fermented product manufacture. The stress factors are diverse and include pH variation (acidity or alkalinity), temperature (heat and cold), oxidative and osmotic changes, between others.The study of the diversity in responses of LAB to stress conditions has a high practical relevance because would allow a better starter selection, resulting in higher performance and improved survival level during the process and, in this sense, Leuconostoc genus has not been studied relevantly.