Lactic acid bacteria as biomarkers for tracing fermented foods

FONT DE VALDEZ GRACIELA; VIGNOLO GRACIELA

Santiago, Chile

Workshop; From European fork to Latin American farm. ALCUEFOOD project; 2005

Fundación Chile

LAB are able to metabolize proteins, sugars and in some extent fat from raw materials (such as milk, meat, cereals and fruits) producing BIOCOMPOUNDS. Among them, bioactive peptides with anti-hypertensive, anti-oxidant, opioid and anti-trombotic action on the host; biopolymers as Exopopysacharides with are used as natural thickeners, and  as prebiotic (fructooligosacharides); Vitamins (specially from B group as B6 and B12); bacteriocins peptidic antimicrobials inhibitors of Listeria, indigenous LAB (vacuum-packaged meat) and Bacillus (stearothermophilus) in cheese (late blowing); Bioflavours (acethaldehide, acetoin, peptides and aa) that are naturally produced during fermentation and Enzymes in general. First, the LAB involved in these products must have a  safe taxonomical status, being correctly identified using  the molecular methods developed in the last years; Criteria for safety and quality must be taken in account; the adaptation to raw materials and the proper technological characteristics according to the product are also important features. On the other hand strains must be free of: enzymes responsible for the production of toxic compounds such as aminoacid-decarboxilase that produce biogenic amines (histamine and tyramine); genetic determinants for virulence factors and antibiotic resistance, specially investigate in Enterococcus strains, which safe status was still not fully establish, and finally LAB strains must not be genetically modified. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm. considering the whole food chain starting from the production systems (milk, meat, cereals crop production), following with Biotransformation of these raw materials also involving other consumables, additives, processing and employers data to obtain Fermented and Functional Foods which arrive to the consumers.  All this steps during the chain production will accumulate these data as “records” which also would include the LAB records (microbiological and sensorial trace) (involved in the biotransformation /fermentation processes and added as additives). This accumulation of whole process records would allow to track the product from the farm to the fork/table. Whenever a product claim  is produced, we would be also allowed to go back applying the trace-back from fork to farm.