Producción CyT
Congreso
Autoría
D'Angelo
;
Gabriela Martino
;
Pablo Mortera
;
Víctor S. Blancato
;
ESPARIZ, MARTIN
;
Christian Magni
;
Sergio Alarcón
Fecha
2016
Editorial y Lugar de Edición
LAMPS
Resumen
Información suministrada por el agente en
SIGEVA
Enterococci are Lactic Acid Bacteria (LAB) usually found in human and animal gut microbiota and widely distributed in diverse habitats such as dairy and fermented foods. Although they have been associated to nosocomial infections, Enterococcus have a desirable technological aspect because their positive contribution to flavor development in madurated cheeses. Citrate, proteins and amino acids (AA) catabolism are the main pathways that influence flavor in cheese. Here, we analyzed the presence o...
Enterococci are Lactic Acid Bacteria (LAB) usually found in human and animal gut microbiota and widely distributed in diverse habitats such as dairy and fermented foods. Although they have been associated to nosocomial infections, Enterococcus have a desirable technological aspect because their positive contribution to flavor development in madurated cheeses. Citrate, proteins and amino acids (AA) catabolism are the main pathways that influence flavor in cheese. Here, we analyzed the presence of genes related to amino acids degradation in the genomes of three E. faecium strains (GM70, GM75 and IQ110) and one E. durans strain (IQ23). These four strains have different citrate properties and diactelyl/acetoin production: IQ23, GM70 and GM75 are a cit + strains and produced diacetyl/acetoin when they grown in LB medium supplemented with citrate. IQ110 is a cit − strain and not significant amount of diacetyl/acetoin production was observed. In this presentation, the volatile organic compounds derived from branched-chain amino acid (BcAAs) degradation by resting cells, were analyzed using solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The volatile profiles obtained were well correlated with the genomic analysis. This study is part of the first stage of characterization of new isolates for the rational design of strains of technological impact on regional production of cheese
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Palabras Clave
METABOLOMEENTEROCOCCUSFLAVOUR