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Fermentation of food products: optimised lactic acid bacteria strains with reduced potential to accumulate biogenic amines

Cel

Lactic acid bacteria (LAB) play an important role in the production of fermented food by dairy and wine industries. Decarboxylation of did- and tricarboxylic acids by LAB is a desirable step resulting in the production of compounds which enhance the organoleptic properties and/or the stability of the finished products .However, decarboxylation of amino acids (e.g. histamine, tyrosine) leads tithe production of bioorganic amines (BA) (e.g. histamine , tramline) which have undesirable toxic properties. The goal of the present proposal is to acquire anon-depth understanding of the individual acid, and amino acid decarboxylationpathways, to obtain strains unable to produce BA and to generate aroma producer strains resistant to acid stress. We aim to develop strains and systems for the food industries to avoid health risks of EA by controlling their production and, in parallel, to improve the beneficial citrate/maltase decarboxylating pathways

Koordynator

CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Adres
144,Velazquez 144
28006 Madrid
Hiszpania

Uczestnicy (6)

CHR. HANSEN A/S
Dania
Adres
Boege Alle 10-12
Hoersholm
INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLOGICA
Portugalia
Adres
Quinta Do Marques
2780-901 Oeiras
UNIVERSIDAD NACIONAL DE ROSARIO
Argentyna
Adres
Suipacha 531
2000 Rosario
UNIVERSITE VICTOR SEGALEN - BORDEAUX II
Francja
Adres
Cours De La Libération 351
33405 Talence
UNIVERSITY OF GRONINGEN
Niderlandy
Adres
30,Kerklaan 30
9751 NN Haren Gn
UNIVERSITÉ DE BOURGOGNE - DIJON
Francja
Adres
Boulevard Gabriel 6
21000 Dijon