Applied Biotech

IV International Symposium on
Lactic Acid Bacteria

Food, Health and Applications
Posters: Applied biotechnology in

food industry
Centro de Referencia para Lactobacilos

(CERELA-CONICET)
San Miguel de Tucumán, Tucumán, ARGENTINA.

October 16-18, 2013
IV International Symposium on Lactic Acid Bacteria: Food, Health and Applications
D1. S. R. Chañi, M.O. Lobo, N.C. Samman, L.Rodriguez da Silva and E. Velazquez

D2. T. Nediani, L. García, S. López Alzogaray and S. Fadda

D3. B.M. Bravo-‐Ferrada, A. Gómez-‐Zavaglia, L. Semorile and E.E. Tymczyszyn

D4. V. Terán, M.F. Zacarías, P. Luna Pizarro, G. Vinderola, R. Medina and C. Van Nieuwenhove

D5. E. Fabersani, S. Gonzalez and P. Gauffin Cano

D6. R.I. Limón, M.I. Torino, C. MarPnez-‐Villaluenga and J. Frías

D7. J.E. Laiño, M. Juárez del Valle, G. Savoy de Giori and J.G. LeBlanc

D8. S.L. Carrizo, M. Juarez, J.E. Laiño, J.G. Leblanc, G. Vignolo and G. Rollán

D9. N. Palavecino Prpicha, M. Castroa, F. Rivasa; M. Cayré, O. Garroa and G. Vignolob

D10. M. Juarez del Valle, J. Laiño, G. Savoy de Giori, JG. LeBlanc

D11. M. L. Cruz Pintos, V. Molina, M.P. Taranto and G. Font de Valdez

D12. G.H. Peralta, M.C. CandioV, C.V. Bergamini, E.R. Hynes

D13. R. Santos, E. Ramos, G. Vignolo and D. Zúñiga

D14. F. Cuffia, I.V. Wolf, E.R. Hynes, C.V. Bergamini and M.C. Pero[

D15. F.F.P. da Silva, J.G. LeBlanc and B.D.G.M. Franco

D16. A. Rodríguez de Olmos and M.S. Garro

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D1 LACTIC ACID BACTERIA ISOLATED FROM ANDEAN

FOOD. IDENTIFICATION AND APLICATION AT
REGIONAL FOODS
S. R. Chañi1,3, M.O. Lobo1, N.C. Samman1, E. Velazquez2 and L. Rodriguez da Silva3
Engineering Faculty. University NaVonal of Jujuy. MarVarena esq. Italia. 4600. Jujuy. ArgenVna. E-‐mail:
1
nsamman@fi.unju.edu.ar. 2 Departament of Microbiology and GeneVcs. University of Salamanca. 37007 Salamanca.

Spain. 3 Requimte/Laboratory of Pharmacognosy. Department of Chemistry Sciences. Faculty of Pharmacy. University
of Porto, Portugal.
LacVc acid bacteria (LAB) may be used as bioprotecVve agent. Some strains of LAB may increase
the safety and quality of fermented products due to the producVon of different anVmicrobial
compounds, which can prevent the growth of pathogenic and spoilage bacteria. In this work,
indigenous LAB strains were isolated from fermented foods without the addiVon of starter cultures
(goat cheese, sausage and “Chicha” beverage) and non-‐fermented foods (llama meat, goat milk
and several vegetables), all arVsans producing in Quebrada de Humahuaca, ArgenVna. All strains
were propagated in MRS broth and cell-‐free supernatants were separated for parVal
characterizaVon. Those supernatants were tested concerning their anVbacterial acVvity by a well-‐
diffusion assay against bacterial pathogens associated with food. Proteic nature of inhibitory
substances was analysed by the acVon of digesVve enzymes and the stability at different
temperatures and pH. Strains revealing anVbacterial acVvity were idenVfied by 16S rRNA gene
sequencing analysis. One hundred seventy six (176) colonies Gram (+) and catalase (-‐) were
isolated; 60 showed anVbacterial acVvity against Listeria monocytogenes, Listeria innocua and/or
Enterococcus faecalis. The strains with anVbacterial acVvity could group in four genders:
Pediococcus, Enterococcus, Lactobacillus and Leuconostoc. AnVmicrobial substances produced by
Pediococcus acidilac7ci showed greater stability to sterilizing temperatures and wide pH range (2
to 10). When bacteriocin was incubated with proteinase K and chymotrypsin, the extract lost
inhibitory acVvity. Llama meat and pre-‐cooked andean potatoes were co-‐inoculated with 107 cfu/g
and 104 cfu/g of Pediococcus acidilac7ci and L. innocua, respecVvely and store to 12 °C, 7 days, a
reducVon in total mesophylic and L. innocua (1 logarithmic cycle) were observed. This results show
that the use of P. acidilac7ci as biopreservante in food could be possible.

D2 DETERMINATION OF SAFETY PROPERTIES OF

LACTOBACILLI STRAINS ISOLATED FROM GOAT-
MEAT SAUSAGES
T. Nediani1; L. García1; S. López Alzogaray1; S. Fadda2
1Facultad de Agronomía y Agroindustrias. UNSE. Av. Belgrano 1912. 4200. SanVago del Estero. ArgenVna. 2CERELA-‐
CONICET. Chacabuco 145. 4000. Tucumán. ArgenVna. terened@unse.edu.ar
LacVc acid bacteria play an essenVal role in fermented sausage processing. The objecVve of this
work was to study the hygienic properVes (acidifying capacity, synthesis of biogenic amines and
anVmicrobial substance producVon) of 170 lactobacilli strains isolated from spontaneously
fermented sausages elaborated with different proporVons of goat meat. The strains were isolated
and idenVfied by phenotypic tests as L. curvatus (28%), L. sakei (24%), L. alimentarius (13.33%), L.
casei subsp. tolerans (9.33%), L. plantarum (8.66%), L. brevis (6%), L. casei subsp. rhamnosus
(5.33%) and L. farciminis (5.33%). Even if none of the lactobacilli strains were found to produce
bacteriocin when tested against Listeria inocua, a high acidifying capacity in sarcoplasmic juice (24
h, 30°C) was observed in L. plantarum (pH 3,86± 0.03) and L. curvatus (pH 3,93±0,02) strains while
only the 19% of the L. sakei (pH 3,89±0,05) strains showed a good acidogenic potenVal. These
three species exhibited the greatest viability in the sarcoplasmic juice (around 8 Log CFU/ml at 24
h). The absence of lysine-‐, tyrosine-‐ and hisVdine-‐descarboxylase acVvity was detected indicaVng
no biogenic amine producVon. The suitable combinaVon of the most efficient strains in the
formulaVon of a starter culture could contribute to assure the homogeneity and the hygienic and
sensorial quality of meat fermented foods.


EFFECT OF PRE-ACCLIMATION MEDIUM ON CELL

D3 VIABILITY, MEMBRANE INTEGRITY AND MALOLACTIC
FERMENTATION OF Lactobacillus plantarum INOCULATED IN
SYNTHETIC WINE
B.M. Bravo-‐Ferrada1, A. Gómez-‐Zavaglia2, L. Semorile1 and E.E. Tymczyszyn2

1Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes,
Bernal, ArgenVna. bbferrada@unq.edu.ar 2Centro de InvesVgación y Desarrollo en Criotecnología de Alimentos (CIDCA)
(CONICET La Plata, UNLP), La Plata, ArgenVna.

Lactobacillus plantarum has been described as one of the LAB species responsible for malolacVc
fermentaVon in winemaking. Due the stress factors present in wine (low pH, high ethanol
concentraVon, etc.), starter cultures shall be previously acclimated. The aim of this work was to
evaluate the effect of acclimaVon on the viability, membrane integrity and technological properVes
of three oenological strains of Lb. plantarum exposed to wine condiVons. Cultures in the
exponenVal phase were inoculated in an acclimaVon medium containing 0, 6 and 10% v/v ethanol
and incubated 48 h at 28 °C. Ayer incubaVon, cells were harvested by centrifugaVon and
inoculated in a syntheVc wine, containing 14% v/v ethanol and pH 3.5. The membrane integrity and
viability were measured by flow cytometry using two fluorescent dyes: propidium iodide (PI) and
carboxyfluorescein diacetate (cFDA). Strains previously acclimated were inoculated in syntheVc
wine and incubated at 28 ºC without shaking. CulVvability and L-‐malic acid consumpVon were
monitored during 15 days. In non-‐acclimated strains, the damage of bacterial membranes
produced a rapid increase of PI uptake. At the same Vme, a noVceable decrease of microbial
viability was observed. AcclimaVon in both 6% and 10% v/v ethanol, noVceable increased the
microbial viability of all strains in syntheVc wine, and contributed to maintain the membrane
integrity. The evoluVon of viability and malolacVc fermentaVon of acclimated strains, grown 15
days in syntheVc wine, showed the high effecVveness of pre-‐acclimaVon at 10% v/v ethanol.
AcclimaVon of oenological strains in media containing ethanol prior to inoculaVon of wines
significantly improves the viability and decreases the membrane damage in the harsh wine
condiVons. These results represent a contribuVon for the development of LAB starter cultures for
winery.


D4 CONJUGATED BIOACTIVE LIPID PRODUCTION BY

BIFIDOBACTERIA STRAINS ISOLATED FROM HUMAN
BREAST MILK
V. Terán1; M.F. Zacarías2; P. Luna Pizarro3, G. Vinderola2, R. Medina1,4; C. Van Nieuwenhove 1,4

1CERELA-‐CONICET. Chacabuco 145. 4000. S.M. de Tucumán-‐ ArgenVna. 2InsVtuto de Lactología Industrial (INLAIN,
UNL-‐CONICET). SanVago del Estero 2829. 3000. Santa Fe.
3Facultad de Ingeniería, Universidad Nacional de Jujuy.
4Universidad Nacional de Tucumán. E-‐mail: carina@cerela.org.ar
Among bioacVve compounds, there are different conjugated fa|y acids with beneficial health
properVes for humans. Conjugated linoleic (CLA) and linolenic acid (CLNA) are the most important
ones in this group, being posiVonal and geometric isomers of linoleic (LA) and linolenic acid (LNA),
respecVvely. Many biological effects have been a|ributed to them, including anVcarcinogenic
acVvity. CLA has also properVes as anV-‐obesity and immunomodulatory compound, but CLNA
isomers are most effecVve against cancer. Milk and meat of ruminants are the main source of
these biolipids for humans. Many bacteria are able to form different conjugated fa|y acids,
included lacVc acid bacteria, propionibacteria and bifidobacteria. This bioprocess allows the use of
microorganisms as adjunct culture to increase the level of CLA and CLNA in fermented products or
as probioVc strains for bioproducVon at intesVnal level. The aim of this work was to determine CLA
and CLNA producVon in four Bifidobacterium strains isolated from human breast milk (at the
INLAIN). Strains were cultured in MRS-‐cys, supplemented with LA or LNA for 48 h at 37ºC under
anaerobic condiVons. Total conjugated fa|y acid levels were first determined by UV method (233
nm), ayer which possiVve strains were evaluated by gaseous chromatography. Results showed
that strains were able to form CLA or CLNA in MRS-‐cys broth, having percentages of conversion
from 1 % to 14% for CLA, and 1% to 65% for CLNA. The highest CLNA producVon was determined in
Bifidobacterium animalis subsp. lac7s INL2, selected for further studies. In this strain, LNA was
mainly converted to the c9,t,11,c12 isomer. Increasing substrate concentraVons were added to the
broth (200 to 1000 µg/mL) to evaluate tolerance. No signifficant inhibitory effect of LA or LNA on
bacterial growth was observed during 48 h compared to control (without fa|y acid addiVon).
According to results, 500 µg/mL of substrate was selected for further assays. Regarding Vme of
conjugated fa|y acids producVon, CLA/CLNA begins ayer 8-‐12 h of incubaVon. This study
demonstrates that bifidobacteria are good producers of conjugated bioacVve lipid in vitro. Bacteria
conjugated LNA more efficiently than LA. As far as we are concerned, this study informed for the
first Vme CLNA producVon by strains in our country. Since CLNA has higher effect on cancer
prevenVon than CLA, the use of these bacteria able to produce it could be an advance to develop
funcVonal products enriched in CLNA. For this purpose, bacteria must be carefully selected taking
into account the opVmal condiVons for the biolipid producVon.


D5 EFFECTS OF LACTIC ACID BACTERIA ON LEPTIN

SECRETION IN MURINE ADIPOCYTES
E. Fabersani1, S. Gonzalez1,2, P. Gauffin Cano1,3

1 Centro de Referencia para Lactobacilos (CERELA)-‐CONICET-‐Chacabuco 145-‐ (4000) Tucumán-‐ArgenVna-‐
pgauffin@cerela.org.ar. 2Universidad Nacional de Tucumán (UNT). 3Universidad del Norte Santo Tomás de Aquino
(UNSTA).

LepVn, a pleiotropic hormone mainly produced by the adipose Vssue, regulates mulVple
homeostaVc funcVons such as food intake, reproducVve and immune funcVons, besides basal
metabolism. The objecVve of this study was to evaluate the influence of different lacVc acid
bacteria (LAB) on lepVn and cytokine secreVon by murine adipocyte cells. These parameters and
the Obr-‐ lepVn receptor expression were also evaluated in co-‐cultures of adipocytes and
macrophage cells in order to select a microorganism with low pro-‐inflammatory potenVal, able to
posiVvely and negaVvely modulate lepVn secreVon. Bacterial cell suspensions of 14 LAB strains
were used (Lactobacillus casei CRL431, Lactobacillus acidophilus CRL258, Lactobacillus acidophilus
CRL1063, Lactobacillus casei CRL66, Lactobacillus casei CRL72, Lactobacillus casei CRL117,
Lactobacillus fermentum CRL1446, Lactococcus lac7s CRL1434, Lactobacillus plantarum CRL350,
Lactobacillus plantarum CRL352, Lactobacillus plantarum CRL353, Lactobacillus plantarum CRL355,
Lactobacillus paracasei CRL575 y Lactobacillus casei ssp rhamnosus CRL576). The influence of
different LAB on immunological properVes (cytokine) and Obr receptor expression in RAW 264.7
macrophage cell line was evaluated. These macrophages were sVmulated with bacterial cell
suspensions (1x107 UFC/mL) at 37°C under 5% CO2 for 24 h. Adipocytes isolated from Balb/c mice
were sVmulated with LAB suspensions (1x107 UFC/mL) under the same condiVons, and adipokines
levels were determined. For co-‐culture experiments, adipocytes were cultured with Raw 264.7
macrophage cells (5x104 cels/mL, 1:1). LepVn, TNF-‐α, IL-‐6, IL-‐10 and MCP-‐1 levels were determined
in the culture supernatants by ELISA test. The principal component analysis (PCA) allow the
classificaVon into three disVncVve groups of LAB according to their ability to modulate both lepVn
and lepVn receptor expression, and inflammatory profile. We selected one strain from each group
in order to perform further studies: 1) Lactobacillus casei CRL431 (low lepVn levels, medium
inflammatory profile and ObR expression), Lactobacillus fermentum CRL1446 (medium lepVn
levels, low inflammatory profile and ObR expression) and Lactococcus lac7s CRL1434 (high lepVn
levels, medium-‐high inflammatory profile and high ObR expression). Our results suggested that
different strains may have different funcVonal roles and applicaVons in diverse pathologies.
Therefore, modulaVon of circulaVng lepVn levels may be considered as a promising novel strategy
to intervene on different nutriVonal condiVons (obesity and undernutriVon).


D6 BIOACTIVE COMPOUNDS AND MICROBIOLOGICAL

ANALYSIS IN FERMENTED KIDNEY BEANS
R.I. Limón1, M.I. Torino2, C. MarPnez-‐Villaluenga1 and J. Frías1

1InsVtuto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN)-‐CSIC. Juan de la Cierva 3, 28006 Madrid, España.
2CONICET-‐CCT Tucumán, Centro de Referencia para Lactobacilos (CERELA). Chacabuco 145, 4000 Tucumán, ArgenVna.
E-‐mail: mitorino@cerela.org.ar

Phaseolus vulgaris is a valuable source of phenolic compounds and precursor proteins of bioacVve
pepVdes exhibiVng several bioacVviVes. FermentaVon has been used as a cost-‐effecVve process for
biopepVdes release, γ-‐aminobutyric acid (GABA) producVon and bioconversion of phenolic
compounds which ulVmately lead to enhancements of their bioacVvity. Therefore, there is an
increased interest in the applicaVon of fermentaVon for producVon of bioacVve compounds. The
objecVve was to produce bioacVve compounds with anVoxidant and potenVal anVhypertensive
acVviVes by liquid (LSF) and solid state fermentaVon (SSF) of kidney beans (P. vulgaris var. pinto).
LSF of bean flour was performed either naturally (NF) or induced by Lactobacillus plantarum (LP).
SSF of cracked seeds was carried out by Bacillus sub7lis (BS). Soluble fracVons were used to analyse
free-‐amino groups (by TNBS method), GABA (by HPLC), anVoxidant acVvity (by ORAC-‐FL), total
phenolic compounds (TPC, by the Folin Ciocalteu method) and angiotensin I-‐converVng enzyme
inhibiVon (by fluorescence). In addiVon, selecVve and differenVal agarized media were used for
specific microbiological counts (Log CFU/ml). LSF of kidney bean for 48 h (both NF and LP) led to an
extended protein hydrolysis and higher (P<0.05) GABA content, anVoxidant and ACE inhibitory
acVvity (>93% inhibiVon). In contrast, no significant differences for TPC were found. SSF for 48h
and 96h gave rise to water-‐soluble fracVons with higher TPC that was accompanied with a
noVceable increase in anVoxidant acVvity. Unlike LSF, protein hydrolysis was observed ayer 48 h of
SSF. In addiVon, kidney bean fermented by B. sub7lis for 48 and 96 h brought about lower (P<0.05)
GABA content and ACE inhibitory acVvity (33% inhibiVon). Indigenous lacVc acid flora in NF
adapted well to fermentaVve condiVons since viability increased 8.8 log units up to 48 h and
remained unchanged thereayer. In LP, L. plantarum grew 2 log units from the beginning, reached
the maximum ayer 48 h to 9.15 log CFU/ml, and a viability of 5.85 log CFU/ml ayer 96 h was found.
It is worth to noVce that contaminant flora (enterobacteria, moulds and yeast) was detected at low
but detectable levels along all NF process, while it disappeared ayer 48h in LP. Differences could be
due to the different acidifying acVvity of L. plantarum against the natural microbiota, as it was
observed in the found pH ayer 48 and 96h. In SSF, B. sub7lis counts increases 3 log units from an
inoculum of 5.5 log CFU/g, and the bacterial growth was linked to the alkalinizaVon of medium
throughout the solid state fermentaVon. No contaminant flora was idenVfied under the
experimental condiVons. In conclusion, LSF of kidney bean could be used as a cost-‐effecVve
process in the producVon of bioacVve compounds exhibiVng anVoxidant and potenVal
anVhypertensive acVviVes for the formulaVon of funcVonal foods for cardiovascular health.


D7 FOLATE PRODUCTION BY Streptococcus thermophilus

CRL803 IN CONTROLLED AND NON-CONTROLLED pH
CONDITIONS
J.E. Laiño*1, M. Juárez del Valle1, G. Savoy de Giori 1,2 y J.G. LeBlanc1,3.

1 Centro de Referencia para Lactobacilos (CERELA –CONICET) – Chacabuco145 – S. M. de Tucumán – ArgenVna (CP
4000).2 Cat. Microbiología Superior – Fac. Bioquímica, Química y Farmacia – UNT.3 Cat. Metodología de la InvesVgación
– Fac. Medicina – UNT.*E-‐mail: lainoje@cerela.org.ar

Folates play a key role in many metabolic pathways such as DNA and RNA synthesis. Folate
deficiency is very frequent, reason for which many countries have adopted mandatory forVficaVon
programs; however, high intakes of folic acid (the syntheVc form of folate used in forVficaVon) can
mask vitamin B12 deficiency, and alter the acVvity of the hepaVc dihydrofolate reductase enzyme.
These adverse health effects do not occurs with natural folates. In this study, the folate producVon
by Streptococcus thermophilus CRL803 in low-‐folate culture medium was invesVgated during batch
fermentaVons with uncontrolled pH and constant pH (6.0 and 5.0). This medium was based in
LAPTg culture medium without yeast extract (the main source of folate). The temperature was
maintained at 37ºC and the pH was kept automaVcally at 6.0 and 5.0 with 3 M NaOH. Samples
were asepVcally withdrawn at 0, 2, 4, 6, 8, 10, 12 and 24 h of incubaVon from the fermentaVon
vessel and immediately cooled on ice to determine folate producVon (µg/L) and cell viability (log
cfu/mL). Folate levels were esVmated by the microbiological assay using Lactobacillus rhamnosus
NCIMB 10463 as the indicator strain. The results showed that folate producVon and yields were
higher under constant pH condiVon compared to fermentaVons at free pH. The highest folate
producVon was reached at 8 h of incubaVon at pH 6.0 (168.4±7.3 µg/L) compared to pH 5.0
(35.1±3.6 µg/L) or even at uncontrolled pH condiVons (84.9±2.7 µg/L). Also, at pH 6.0, the highest
values of viability were observed, being 19 Vmes higher (log cfu/mL 8.8±0.1) than at pH 5.0 (log
cfu/mL 6.2±0.2) or at uncontrolled pH (log cfu/mL 7.9±0.1). In conclusion, Streptococcus
thermophilus CRL803 grown at pH 6.0 was able to increase about 167% the folate levels, being a
promising low cost strategy for the obtaining bioforVfied products without the need to add costly
addiVves.


D8 PRODUCTION OF B GROUP VITAMINS BY LACTIC ACID

BACTERIA ISOLATED FROM NORTHWEST
ARGENTINEAN PSEUDOCEREALS
S.L. Carrizo, M. Juarez, J.E. Laiño, J.G. Leblanc, G. Vignolo, G. Rollán

Centro de Referencia para Lactobacilos (CERELA-‐CONICET), Chacabuco 145. 4000, Tucumán, ArgenVna. E-‐mail:
rollan@cerela.org.ar
The pseudocereals quinoa (Chenopodium quinoa) and amaranth (sp.) are ancient Andean crops
with high nutriVonal value because they contain elevated concentraVons of proteins, and different
levels of vitamins and minerals, in addiVon to other beneficial compounds such as polyphenols,
phytosterols and flavonoids. However, many of these compounds are altered or removed during
milling, processing or cooking. LacVc acid bacteria (LAB) are widely used as starter cultures for the
fermentaVon of different foods, thus improving the nutriVonal value, organolepVc characterisVcs,
self-‐ life and overall quality of fermented products. LAB are usually auxotrophic for several vitamins
although some strains have the ability to synthesize B vitamins, suggesVng that the use of
adequately selected strains could increase the concentraVon of these vitamins in fermented foods
and their nutriVonal value. In previous work, LAB were isolated from spontaneously fermented
dough prepared with quinoa and amaranth flours from different sources of Northwestern
ArgenVna (NOA). LAB were idenVfied by biochemical and molecular methods. The aim of this study
was to evaluate the producVon of B vitamins, folate (B9) and riboflavin (B2), by LAB isolated from
quinoa and amaranth flour. Thirty-‐five strains belonging to the species Lactobacillus (L.) pentosus,
L. rhamnosus, L. sakei and L. plantarum were evaluated. LAB were inoculated into a syntheVc
medium free of vitamin B2 or B9 and incubated at 37° C for 16 h. Intra-‐, extracellular and total
concentraVons of B2 and B9 were determined using a microbiological method with L. rhamnosus
ATCC 7469 and L. rhamnosus NCIMB 10463 as the indicator strains. Of the total tested strains, 33
grew on the B2 free medium. L. rhamnosus (5 strains) produced high levels of this vitamin (> 260
ng / ml), whereas L. pentosus produced the highest concentraVon of intracellular B2 (31.8 ± 0.1
ng / ml), and L. rhamnosus the highest concentraVon of extracellular B2 (364 ± 0.1 ng/ml). All
isolated strains (35) grew in syntheVc medium without B9. The total concentraVon of this vitamin
was determined in a range between 16 and 76 ng / ml. L. pentosus produced the highest
concentraVon of extracellular (49.84 ± 0.1 ng / ml) and L rhamnosus the highest concentraVon of
intracellular B9 (30.08 ± 0.1 ng / ml). The results obtained put in evidence that naVve LAB isolated
from quinoa and amaranth from NOA, produce significant levels of vitamin B2 and B9, indicaVng
their potenVal to be included as starter cultures in pseudocereals containing food preparaVon with
higher nutriVonal values.


D9 MIXED STARTER CULTURES FROM AUTOCHTHONOUS

STRAINS IN FERMENTED MEAT MODEL SYSTEMS
N. Palavecino Prpich1, M. Castro1, F. Rivas1, M. Cayré, O. Garro1 and G. Vignolo2

1CONICET. Universidad Nacional del Chaco Austral, Cte. Fernández 755. Sáenz Peña, Chaco. 2CERELA-‐CONICET.
Chacabuco 145. San Miguel de Tucumán. E-‐mail: mcastro@uncaus.edu.ar
The introducVon of starter cultures designed using autochthonous microflora can enhance safety
of fermented meat products while preserving their sensory qualiVes. The selecVon of potenVal
starter strains is based on their technological and safety characterisVcs. Each of the strains of a
mixed culture meant to be added to a meat product should be compaVble. A first approach to this
situaVon can be simulated in model systems where assessments compiled in vitro can be checked.
Hence, the aim of this study was to evaluate the behavior of pre-‐selected autochthonous strains,
as mixed cultures, in meat model systems. From a compaVbility trial, carried out by means of the
agar well diffusion method, comprising seven strains of Lactobacillus sakei and three strains of
coagulase negaVve cocci (CNC) (Staphylococcus vitulus and two S. xylosus strains), two pairs of
strains were selected. Culture A: L. sakei 487 and S. vitulinus; culture B: L.sakei 442 and S xylosus
C8. The meat model contained: minced beef and pork meat (70:30), NaCl, milk powder, sugar,
spices and KNO3. The ingredients were thoroughly mixed and placed in a beaker. The meat matrix
was separated into three batches, which were then subdivided into six batches to create the
corresponding duplicates. Batches A and B corresponded to the aforemenVoned mixed cultures
and the third one corresponded to the control system, with the addiVon of sodium azide and no
added cultures. The batches were incubated at 20°C and samples were withdrawn at the beginning
of the trial, one and seven days ayer inoculaVon. Microbial counts were assessed on MRS agar and
mannitol salt agar (AMS). Total protein content on sarcoplasmic fracVon was determined by means
of the bicinchoninic acid method and free aminoacid concentraVon was determined by the OPA
method. pH measurements were also registered. Both mixed cultures adapted well to the meat
environment; LAB final counts reached values of 8.6 and 8.8 log colony forming units per gram
(cfu/g) and CNC final counts were 7.4 and 8.3 log (cfu/g) in batch A and B, respecVvely. Regarding
pH values, they diminished from 5.54 (iniVal Vme) to 4.66 (A) and 4.68 (B) at the end of the trial,
while the control system did not show pH variaVons. Final pH values from both batches are similar
to those found in local dry sausages at the end of the ripening stage. Total protein content
reducVon was 16% (control), 77.9% (A) and 78.4% (B) indicaVng a strong metabolic acVvity of both
mixed cultures. Besides, the release of soluble aminoacids started being 0.98 mMl, showed a peak
of 3.11 mM (A) and 2.43 mM (B) at 24 h, followed by a reducVon (1.99 mM) in both batches.
Protein fracVon released at 24 h may have contributed to aminoacid supply for bacterial growth.
The acidogenic capacity and the hydrolysis of meat proteins observed in batches A and B highlight
the potenVal contribuVon of both mixed cultures to meat fermentaVon.


D10 PRODUCTION OF RIBOFLAVIN BY L. PLANTARUM

CRL725 IN SOYMILK. INFLUENCE OF
ENVIRONMENTAL PH CONDITIONS
M. Juarez del Valle1, J. Laiño 1, G. Savoy de Giori1-‐2, and JG. LeBlanc1-‐3

1Centro de Referencia para Lactobacilos (CERELA-‐CONICET), Chacabuco 145. 4000, Tucumán, ArgenVna, 2Cátedra de
Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán,
ArgenVna. 3Cátedra de Metodología de la InvesVgación CienPfica, Facultad de Medicina, Universidad Nacional de
Tucumán, Tucumán, ArgenVna. E-‐mail: juarezdelvalle@cerela.org.ar
Soymilk, the water extract of soybean, is a rich source of high quality proteins, amino acids,
unsaturated fa|y acids and isoflavones. Soymilk contains sucrose as the main carbohydrate source,
which makes it a good alternaVve from milk for lactose-‐intolerant people. However, soymilk
contains low concentraVons of B-‐group vitamins such as riboflavin. Riboflavin (vitamin B2) is
important water-‐soluble vitamin available only through food intake, because humans lack the
ability to synthesize it. Vitamin B2 is the precursor of two co-‐enzymes: flavin mononucleoVde (FAD)
and flavin adenin dinucleoVde (FMN) that regulate the acVvity of many different metabolic
enzymes of the redox pathways associated with energy producVon. Although riboflavin is found in
a wide variety of foods, subclinical deficiency of riboflavin is common in many parts of the world,
even in highly industrialized countries. Some lacVc acid bacteria (LAB) have ability to produce
riboflavin but it producVon depends on the strain used and the culture condiVons. The ability of
riboflavin producVon by 180 strains of LAB, belonging to CERELA culture collecVon, was evaluated
using a commercial riboflavin-‐free growth medium. Only 43 strains were able to grow in this broth
without the exogenous addiVon of riboflavin, and the vitamin producVon was evaluated by a
microbiological method using Lactobacillus (L.) rhamnosus ATCC7469 as the indicator strain. L.
plantarum CRL 725 was able to grow and increase 2.3 Vmes the riboflavin concentraVon in soymilk
(300ng/ml). In this study, the influence of controlled and uncontrolled pH condiVons on riboflavin
producVon by L. plantarum CRL 725 during soymilk fermentaVon was evaluated. The highest
riboflavin producVon (900ngB2/mL) was achieved ayer 8 h of incubaVon under controlled pH (pH
6.0) whereas lower values were obtained during fermentaVon both at controlled pH of 5.0 or
uncontrolled pH. These results showed that the ability of L. plantarum CRL 725 to produce
riboflavin in soymilk is influenced by the environmental pH condiVons. This strain could be used to
obtain soy foods enriched in riboflavin, taking into account the growth condiVons of this substrate.


D11 STORAGE OF LYOPHILIZED PROBIOTIC STRAINS

WITHOUT USING COLD CHAIN
M.L. Cruz Pintos, V. Molina, M.P. Taranto and G. Font de Valdez
CONICET-‐CCT-‐Tucumán, Centro de Referencia para Lactobacilos (CERELA). Chacabuco 145. 4000 Tucumán, ArgenVna.
E-‐mail: ptaranto@cerela.org.ar

The lacVc acid bacteria (LB) are subject to constant scienVfic studies in the field of biotechnology.
The use of LB as probioVc cultures has grown significantly in last years. The incorporaVon of the
probioVc cultures more adapted to the new technological processes is a requirement for their use
in the modern food industry. While the fermented foods containing probioVcs LB are generally
associated with milk based products that require cold chain for storage, the need to expand the
use of probioVc strains in foods not requiring refrigeraVon for storage is a valuable contribuVon for
the industry. The objecVve of this work was to develop new strategies of conservaVon at room
temperature of probioVc strains previously selected (Lactobacillus (L.) casei CRL 731 and L. reuteri
CRL 1098). In this context, the formulaVon of an economic culture media for the development of
probioVc strains; the evaluaVon of different lyophilizaVon substrates and the study of storage
condiVons without using cold chain considering Vme/temperature and cell viability variables were
carried out. Biomass producVon was carried out with two defined experimental media (M1 and M2
for L. reuteri CRL 1098 and L. casei CRL 731, respecVvely) under controlled condiVons (temperature
and pH constants). LyophilizaVon process was standardized evaluaVng different substrates:
powdered skim milk (10 and 20%) and two type of soy flour-‐based beverage (A and B) to 10%; in all
cases, the monosodium glutamate 5% (w/v) was used as lyoprotector. For conservaVon studies,
lyophilized microorganisms were packed in bi-‐laminated polyester metallic containers with
polyethylene, vacuum sealed and stored at 22 ± 2ºC during 5 months. Cell viability was determined
by cell plate count using specific culture medium for each strain. The best results in terms of low
cost biomass recovering were obtained with the medium containing glucose as a carbon source,
manganese sulfate as essenVal salt and yeast extract, trypVcase and meat peptone as nitrogen
source. With respect to the studies of different lyophilizaVon supports, 20% and 10% skim milk
powder and soy beverage B (flavored soy meal) showed the best results. L. reuteri CRL 1098
retained viability during more than 2 months, yielding 107 CFU/g ayer 42 days of storage when
milk at 20% was used as lyophilizaVon support and 106 CFU/g during 56 days when the support
used was soy beverage B. L. casei CRL 731 remained viable at room temperature for only 14 days at
the assayed storage condiVons. The minimum cell concentraVon required of probioVc
microorganism to exert a beneficial effect in the host ranges from 106 to107 CFU/g. In consequence
the results obtained in this study are promising as they would allow expanding the use of probioVc
strains in products that not require cold chain for markeVng consVtuVng an interesVng
technological applicaVon for the food industry.


D12 PRODUCTION OF FLAVOUR COMPOUNDS BY

INDIVIDUAL OR MIXED CULTURES OF LACTIC ACID
BACTERIA
G.H. Peralta, M.C. CandioV, C.V. Bergamini and E.R. Hynes

InsVtuto de Lactología Industrial, UNL/CONICET. Facultad de Ingeniería Química, SanVago del Estero 2829. 3000 Santa
Fe, ArgenVna. gperalta@fiq.unl.edu.ar

The cooperaVon of lacVc acid bacteria with different enzymaVc abiliVes involved in the catabolism
of amino acids (AA) has been proposed as a possible approach to increase flavour formaVon in
cheese. In this work, we studied the influence on fermentaVon and volaVle compounds producVon
of two strains of lactobacilli, L. paracasei 90 (Lp90) and L. casei 72 (Lc72), and their potenVal
cooperaVon with a strain of S. thermophilus (St). The thermophilic culture was assayed both as
viable cells (Stv) or a|enuated culture, in which case ethanol (Sta) or ultrasound waves were
applied (Stu). Experiments were carried out in a sterile extract which consisted of the aqueous
phase obtained from soy cheeses of 15 days of ripening, standardized to pH 5.2 and NaCl 1.5%.
Experimental extracts were inoculated with Lp90 or Lc72, which possess aminotransferase (AT)
acVvity towards different AA, and Stv, Sta or Stu, all derived from a strain with high glutamate
dehydrogenase (GDH) acVvity. Control extracts without inoculaVon were also obtained. The pH of
all the experimental extracts decreased significantly during incubaVon, due to fermentaVon of
lactose and galactose, with the consequent producVon of lacVc acid. As for amino acids
metabolism, significant differences were observed in α-‐ketoglutarate concentraVon. This key
intermediate compound is consumed as amino group acceptor in the first step of the catabolism of
AA and it is replenished from glutamic acid by GDH acVvity. ConcentraVon of α-‐ketoglutarate was
lower than the controls in the extracts containing Lp90+Stv and Lp90+Sta, but higher than in the
controls in extracts with Lc72, Lc72+Sta and Lc72+Stu. Diacetyl and acetoin were significantly
higher in all extracts inoculated with Lp90 in comparison with the control; evidence of some
cooperaVon with a|enuated cells of S. thermophilus was found, as both volaVle compounds were
highest when Lp90 was combined with Sta o Stu. In extracts containing Lc72, diacetyl was higher
than in the controls; the highest producVon was found when Lc72+Stv were added. Extracts with
Lp90 single or mixed with Stv, Sta and Stu always contained more diacetyl and acetoin than those
with Lc72. This result correlates with the aminotransferase profile of Lp90, which was highest
towards Asp, as diacetyl and acetoin may derive from Asp transaminaVon in cheese. On the other
hand, 3-‐methyl butanal and 3-‐methyl butanol, derived from the catabolism of Leu, were higher in
all extracts with Lc72 than in the controls. This finding also matches with aminotransferase
specificity of Lc72 towards branched chain AA. In extracts with Lp90, these compounds were only
slightly higher than in the controls. In the present work, we found that fermentaVon of lactose and
galactose and formaVon of volaVle compounds were led by the strain of Lactobacillus tested. Only
minimal changes were observed which could be a|ributed to the combinaVon of these strains with
St in different physiological states, and they always reinforced the influence detected for the
Lactobacillus strains when used alone.


MOLECULAR CHARACTERIZATION OF LACTIC ACID

D13 BACTERIA ISOLATED FROM « TUNTA » PRODUCTION
CHAIN
R. Santos1, E. Ramos1, G. Vignolo2 and D. Zúñiga1
1 Laboratorio de Ecología Microbiana y Biotecnología Marino Tabusso. Departamento de Biología. Universidad Nacional
Agraria La Molina. Av. La Molina s/n, Lima 12, Perú. E-‐mail: dzuniga@lamolina.edu.pe.2 Centro de Referencia para
Lactobacilos. Chacabuco 145-‐T4000ILC, San Miguel de Tucumán, ArgenVna.
The tunta, is a fermented food which is made from naturally lyophilized naVve potatoes. Its
resistance to weather and high caloric content, higher than fresh potatoes, make it a strategic
product in the fragile economy of the AlVplano. Puno region (south-‐East Peru) accounts for about
70% tunta producVon in the country and actually, an esVmated 6000 tonnes of this product is
traded annually. Because there is not enough informaVon of microbial populaVons in naVve
products or natural fermented foods, this study aims to molecularly characterize isolates of lacVc
acid bacteria (LAB) and determine their phylogeneVc affiliaVons. The study area was located in
Ilave river basin, province of El Collao, southern Puno, with temperatures ranging from 1 -‐ 15 °C
and average annual rainfall of around 620 mm. Two sampling were carried out in different steps
within the producVon chain of tunta. Samples of raw materials, naVve potatoes immersed in the
river for processing into tunta and final product were taken. QuanVficaVon and isolaVon of LAB
was performed under aerobic and anaerobic condiVons, in Man, Rogosa & Sharpe (MRS) media
supplemented with different sugars and yeast glucose lactose peptone agar (YGLP). The
confirmaVon of presumpVve colonies was given by Gram staining and catalase tests. IsolaVon of
126 strains was achieved, they have been stored in 25% glycerol at -‐80 °C.. Ayer performing the
molecular characterizaVon of 52 LAB strains by BOX-‐PCR amplificaVon (Versalovic et al. 1991) and
16S ribosomal gene sequencing, it was determined that isolates belong to the genera Lactobacillus
and Leuconostoc. Eighteen strains showed 99.71% similarity to Lactobacillus curvatus LMG 9198T
[AJ621550]. Five were classified into the cluster including L. curvatus LMG 9198T [AJ621550] and L.
graminis DSM 20719T [AM113778]. Four strains were idenVfied as Lactobacillus sakei subsp. sakei
DSM 20017T [AY204893] (100% similarity) and other as Lactobacillus brevis ATCC 14687T
[EF120367] (100% similarity). Likewise, two of the strains were idenVfied characterized (100%
similarity) and Leuconostoc mesenteroides subsp. dextranicum NRIC 1539T [AB023246] and 1 was
associated with a 99.93% similarity to Leuconostoc mesenteroides subsp. mesenteroides ATCC
8293T [NR 074 957]. Furthermore, two of characterized strains were idenVfied (100% similarity) as
Leuconostoc mesenteroides subsp. dextranicum NRIC 1539T [AB023246] and one was related to
Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293T [NR 074 957] with 99.93% similarity.
Assays evaluaVng bacteriocin-‐producing capacity of the strains reflect that 41% of isolates inhibited
the growth of Listeria innocua and 1% inhibited the growth of Lactobacillus plantarum. Strains
were found in this study have been previously reported as bacteriocin producers and anVmicrobial
compounds, others could be also used as bio-‐thickeners and even have probioVc properVes. This
research aims to revaluate the biotechnological importance of LAB from naVve Andean products,
taking advantage of their qualiVes in nutriVonal and hygienic improvements and quality food, for
industrial and pharmaceuVcal industries. In a second stage of this study, the funcVonal and
probioVc properVes of isolates and their possible importance for industry will be idenVfied

D14 BIOGENERATION OF FLAVOUR COMPOUNDS BY L

paracasei I90 AND L. helveticus B02 IN A HARD CHEESE
MODEL
F. Cuffia, I.V. Wolf, E.R. Hynes, C.V. Bergamini and M.C. Pero[.

InsVtuto de Lactología Industrial UNL-‐CONICET. SanVago del Estero 2829. 3000 Santa Fe, ArgenVna. E-‐mail:
fcuffia@unl.edu.ar

Amino acid (AA) catabolism by lacVc acid bacteria is one of the most important biochemical events
that lead to bioformaVon of cheese flavour. The selecVon of adjunct strains of mesophilic
lactobacilli possessing key enzymaVc acVviVes to AA catabolism and its combinaVon with
appropriate primary cultures represents an interesVng strategy to accelerate or diversify the flavor
development in cheeses. The aim of the present work was to evaluate the ability to produce
volaVle compounds derived from AA in a hard cheese model by a strain of mesophilic lactobacilli,
Lb. paracasei I90, and a strain of thermophilic starter, L. helve7cus B02, which were added
individually and mixed. Hard cheese model consisted in a sterile extract standardized in salt
content and pH, obtained from the aqueous phase of a Reggianito cheese manufactured with L.
helve7cus B02 and ripened for 3 months. From this model system were prepared: extracts
inoculated with the same strain of L. helve7cus (re-‐inoculaVon) used in cheese-‐making, extracts
inoculated with L. paracasei I90, extracts inoculated with both strains, and control extracts with
not added lactobacilli. They were incubated at 37ºC for 14 days. The assays were performed in
duplicate, by using two independent cultures of each strain for the inoculaVon. The producVon of
volaVle compounds was monitored by solid-‐phase microextracVon (SPME) coupled to GC-‐FID and
GC-‐MS. A total of 38 volaVle compounds were idenVfied in the cromatographic profiles of extracts.
However, only 13 were related to AA catabolism: acetaldehyde, 2-‐ and 3-‐methyl butanal, ethanol,
diacetyl, acetoin, 3-‐methyl 1-‐butanol, benzaldehyde, acetophenone, aceVc acid, 3-‐methyl butanoic
acid, phenylmethanol and phenol. The levels of acetaldehyde were staVsVcally higher in the
extracts inoculated with both strains in comparison to the rest of the extracts. Diacetyl, 3-‐methyl 1-‐
butanol and aceVc acid had higher area values in all inoculated extracts in comparison to the
controls. In parVcular, aceVc acid was produced in higher levels in the extracts containing the
mixed strains than in those with individual strains. A preferenVal producVon of isovaleric acid was
observed in the extracts with L. paracasei I90 both alone as combined with L. helve7cus B02. The
cooperaVon effect between both strains was only detected for acetaldehyde and aceVc acid. The
benzaldehyde and phenylmethanol levels were always higher in the control extracts. Both strains
did not significantly increase the amount of the remaining volaVle compounds derived from AA. In
the present study, L. helve7cus B02 and L. paracasei I90 affected the producVon of some volaVle
compounds that play a key role in the aroma, therefore, these strains could be used in cheese-‐
making in order to improve flavour development.


PRODUCTION OF NATURAL FOLATE AND RIBOFLAVIN BY

D15
POTENTIAL LACTIC ACID BACTERIA ISOLATED FROM
GOAT’S MILK AND CHEESE PRODUCED IN SÃO PAULO,
BRAZIL
F.F.P. da Silva1, J.G. LeBlanc2 and B.D.G. M. Franco1
1Faculdade de Ciências FarmacêuVcas, Universidade de São Paulo Avenida Professor Lineu Prestes 580, São Paulo, SP,
Brasil. E-‐mail: fabi.p@usp.br. 2Centro de Referencia para Lactobacilos (CERELA-‐CONICET). Chacabuco 145, Tucumán,
ArgenVna.

Goat milk is considered an important product in many countries due to its economic and
nutriVonal values. The important nutriVonal properVes and organolepVc characterisVcs have made
its dairy products, such as cheeses, recognized as high value-‐added products. The majority of
fermented products are produced by lacVc acid bacteria (LAB) which have a lot of beneficial
properVes. Some LAB possess the ability to produce vitamins which are micronutrients that are
essenVal for the metabolism of living organisms. B-‐group vitamins, such as folate and riboflavin
(B2), play important roles in metabolic processes such as energy producVon and nucleoVdes and
enzymes synthesis. The aim of this study was to determinate the producVon of natural folate and
riboflavin by potenVal LAB isolated from goat’s milk and cheeses produced in São Paulo, Brazil. A
total of 127 potenVal LAB (Gram posiVve and catalase negaVve) were isolated from goat’s milk and
cheeses samples. A group of 34 isolates (10 isolates from cheeses and 24 isolates from goat’s milk)
were able to grow in the absence of folate ayer 7 passages in folate-‐free medium. These 34
isolates were used to determinate the extracellular (EC) and intracellular (IC) producVon of natural
folate and riboflavin. Folate determinaVon was performed using a modified microbiological assay
using Lactobacillus casei subsp. rhamnosus NCIMB 10463 as indicator strain. Riboflavin
determinaVon was performed using a similar microbiological assay using Lactobacillus rhamnosus
ATCC 7469 as indicator strain. The average of total natural folate concentraVon produced was 91.2
ng/ml and the values ranged from 2.4 to 340.6 ng/ml. A total of 18 isolates (52.9%, 5 isolates from
cheeses samples and 13 isolates from goat’s milk samples) were able to produce very high levels of
natural folates (value over 91.2 ng/ml). The mean value of total folate produced by isolates from
goat’s milk samples were 98.4 ng/ml and by isolates from cheeses samples were 73.8 ng/ml. The
average of extracellular concentraVons was 25.8 ng/ml and the values ranged from 1.1 to 227.7
ng/ml with 9 isolates producing more than average. The mean value of intracellular concentraVons
was 65.3 ng/ml, ranging from 1.3 to 150.1 ng/ml and half of the isolates (17) produced more than
mean value. One isolate from a goat’s milk sample was the best folate producer, yielding 340.6 ng/
ml total folate (EC = 227.7 ng/ml and IC = 112.9 ng/ml). Even though some isolates were able to
grow without riboflavin, none were able to produce this vitamin. The potenVal lacVc acid bacteria
isolated in this study showed good results for folate producVon and probably they will have good
potenVal to be used in the producVon of a variety of bioenriched foods and are currently being
idenVfied.


D16 INOCULUM VARIATION STUDY OF Lactobacillus paracasei

AND Bifidobacterium longum ON SOY SOLID STATE
FERMENTATION
A. Rodríguez de Olmos, M.S. Garro
Centro de Referencia para Lactobacilos (CERELA-‐CONICET CCT Tucumán). Chacabuco 145, (T4000ILC) Tucumán,
ArgenVna. arodriguez@cerela.org.ar.

Solid state fermentaVon (SSF) is a very interesVng technological alternaVve to obtain new products
due to it uses waste and cheap raw material like substrate. In this sense soy is a great substrate to
use for its high nutriVonal value and low cost. In previous studies the behavior of Bifidobacterium
(B.) longum CRL 849 and Lactobacillus (L.) paracasei subsp paracasei CRL 207 on soy SSF with
different moisture content (50, 55, 65, 75, 80 %) and several temperatures (31, 33, 37, 41, 43 ºC)
were analyzed. These assays were performed using 4% inoculum. These results demonstrated that
both strains were able to develop on SSF proposed and some parameters of fermentaVve process
were opVmized. The condiVons selected were: moisture 65% and 37ºC. The aim of this study was
to analyze different inoculum concentraVons on the behavior of both strains under previously
opVmized condiVons of soy SSF. Pastes were made from commercial soy flour and disVllated water
to obtain 65% moisture; they were sterilized and inoculated with 1, 2 and 4% cultures of each
strain. These were incubated at 37ºC for 24 h in adequate condiVons for each strain and samples at
different Vmes (0, 4, 8, 12, 16, 24 h) were taken. The growth, through the measurement of pH and
plate counts, proteolyVc acVvity and β-‐glucosidase acVvity were analyzed. At the end of
fermentaVon, CRL 849 populaVon reached around 9 log CFU g-‐1 for the three assayed inoculum
and pH values decreased c.a. 1,55 Vmes respect to the control, nevertheless the acidificaVon rate
was lower for 1% inoculum. The behavior was similar for the three condiVons assayed respect to
amino acids intake, soluble protein concentraVon decrease and β-‐glucosidase acVvity
enhancement compared with non-‐inoculated control 4). On the other hand, populaVon of CRL 207
reached around 9.6 log CFU g-‐1 for the three inoculum, however pH values decreased slightly in all
cases. Increase of amino acids amount and evidence of β-‐glucosidase acVvity was observed
without significant differences between inoculum concentraVons. Taken together, obtained results
show a different behavior for each strain. In addiVon, we can conclude that it is not necessary to
work with 4% inoculum because with lower iniVal bacterial amounts is possible to obtain results
with significant technological impact.


Applied Biotech

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Applied Biotech

Uploaded by

Copyright:

Available Formats

IV International Symposium on

Lactic Acid Bacteria

Posters: Applied biotechnology in

Centro de Referencia para Lactobacilos

San Miguel de Tucumán, Tucumán, ARGENTINA.

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D1 LACTIC ACID BACTERIA ISOLATED FROM ANDEAN

nsamman@ﬁ.unju.edu.ar. 2 Departament of Microbiology and GeneVcs. University of Salamanca. 37007 Salamanca.

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D2 DETERMINATION OF SAFETY PROPERTIES OF

CONICET. Chacabuco 145. 4000. Tucumán. ArgenVna. terened@unse.edu.ar

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

EFFECT OF PRE-ACCLIMATION MEDIUM ON CELL

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D4 CONJUGATED BIOACTIVE LIPID PRODUCTION BY

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D5 EFFECTS OF LACTIC ACID BACTERIA ON LEPTIN

E. Fabersani1, S. Gonzalez1,2, P. Gauﬃn Cano1,3

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D6 BIOACTIVE COMPOUNDS AND MICROBIOLOGICAL

R.I. Limón1, M.I. Torino2, C. MarPnez-­‐Villaluenga1 and J. Frías1

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D7 FOLATE PRODUCTION BY Streptococcus thermophilus

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D8 PRODUCTION OF B GROUP VITAMINS BY LACTIC ACID

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D9 MIXED STARTER CULTURES FROM AUTOCHTHONOUS

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D10 PRODUCTION OF RIBOFLAVIN BY L. PLANTARUM

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D11 STORAGE OF LYOPHILIZED PROBIOTIC STRAINS

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D12 PRODUCTION OF FLAVOUR COMPOUNDS BY

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

MOLECULAR CHARACTERIZATION OF LACTIC ACID

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D14 BIOGENERATION OF FLAVOUR COMPOUNDS BY L

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

PRODUCTION OF NATURAL FOLATE AND RIBOFLAVIN BY

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

D16 INOCULUM VARIATION STUDY OF Lactobacillus paracasei

A. Rodríguez de Olmos, M.S. Garro

San Miguel de Tucumán, Tucumán, ARGENTINA. October 16-18, 2013

You might also like

R.I. Limón1, M.I. Torino2, C. MarPnez-‐Villaluenga1 and J. Frías1