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dc.contributor.author
Fadda, Silvina G.
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dc.date.available
2017-09-27T14:58:51Z
dc.date.issued
2012-10
dc.identifier.citation
Fadda, Silvina G.; Contribution of proteomics for diving into the lactic acid bacteria role and the modification of the food matrix during fermentation; OMICS; Single Cell Biology; 1; 3; 10-2012; 1-2; 1000e113-1000e113
dc.identifier.issn
2168-9431
dc.identifier.uri
http://hdl.handle.net/11336/25196
dc.description.abstract
Fermentation and drying can be considered as the oldest ways to preserve raw materials extending the shelf-life as well as enhancing the flavour and nutritional qualities of the products. Lactic acid bacteria (LAB) are the main agents responsible for fermentation, reducing the ripening time, minimizing manufacturing defects, improving sensory properties and inhibiting the development of pathogenic and spoilage flora. LAB is also considered as the most important microorganism
responsible for the health-promoting effects of fermented foods, especially in milk-derived products. Indeed, strains of some species have traditionally been used as probiotics and added as functional bacteria in various food commodities [1]. Due to the huge economic significance of industrial application of LAB as starters, biopreservatives and probiotics, a research emphasis on their metabolism, genetic and applications has been placed in the last 25 years [2].
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
OMICS
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Proteomic
dc.subject
Meat Products
dc.subject
Lactic Acid Bacteria
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Contribution of proteomics for diving into the lactic acid bacteria role and the modification of the food matrix during fermentation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-28T15:16:38Z
dc.identifier.eissn
2168-9431
dc.journal.volume
1
dc.journal.number
3
dc.journal.pagination
1-2; 1000e113-1000e113
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Foster City
dc.conicet.avisoEditorial
Copyright: © 2012 Fadda S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
dc.description.fil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.journal.title
Single Cell Biology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4172/2168-9431.1000e113
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/contribution-of-proteomics-for-diving-into-the-lactic-acid-bacteria-role-and-the-modification-of-the-food-matrix-during-fermentation-2168-9431-1-e113.php?aid=7635
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