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dc.contributor.author
Manca, Maria Cristina
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dc.contributor.author
Aredes Fernández, Pedro Adrián
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dc.contributor.other
Manca, Maria Cristina
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dc.date.available
2021-05-28T21:57:08Z
dc.date.issued
2008
dc.identifier.citation
Manca, Maria Cristina; Aredes Fernández, Pedro Adrián; Modification of nitrogenous compounds by lactic acid bacteria interactions; Research Signpost; 2008; 169-191
dc.identifier.isbn
978-81-7895-351-9
dc.identifier.uri
http://hdl.handle.net/11336/132801
dc.description.abstract
The microorganisms are members of larger environmental communities. Each one has an effect on its environment and influences all the other residents of the community. The effect of one population on another can be detrimental to either or both, neutralistic or beneficial to both. Physical conditions and chemical composition of the niche are crucial determinants of which species can develop. Protein is an important carbon and nitrogen source for bacterial communities. This compound is only available for growth when proteolytic enzymes are present in the extracellular medium because only small peptides and free amino acids can be transported across the bacterial cell membrane. Mixed or co-culture system have been recognized to be effective for certain fermentations. In yogurt, Lactobacillus bulgaricus that has high proteolytic activity supply free amino acids to Streptococcus thermophilus growth establishing cooperation between both bacteria. In the symbiosis between lactic acid bacteria (LAB) on natural kefir starter, the Lact. helveticus strain produces amino acids that are utilized to create a symbiotic bioconsortium with the other LAB. This interaction enhanced lactic acid production and intensified cell growth activity compared to individual cultures. The accumulation of free amino acids including essential amino acids in the final kefir is greater than that of yogurt. It was determined that in a mixed culture of a proteolytic Oenococcus oeni strain with a non-proteolytic Pediococcus pentosaceus strain from wine, the former develop higher proteolytic activity than in pure culture. Consequently the cell growth and the amount of free essential amino acids increase for both microorganisms.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Research Signpost
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
MIXED CULTURE
dc.subject
PROTEOLYTIC ACTIVITY
dc.subject
WINE
dc.subject
LACTIC ACID BACTERIA
dc.subject.classification
Biología Celular, Microbiología
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Modification of nitrogenous compounds by lactic acid bacteria interactions
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2021-01-18T21:00:36Z
dc.journal.pagination
169-191
dc.journal.pais
India
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dc.journal.ciudad
Kerala
dc.description.fil
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.conicet.paginas
221
dc.source.titulo
Nitrogen Compounds Metabolism by Lactic Acid Bacteria
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