Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

2013

ABSTRACT Olive brine represents a stressful environment due to the high NaCl concentration, presence of phenolic compounds known as antimicrobials, and low availability of nutrients. Thus, only a few strains of lactic acid bacteria (LAB) are adapted to grow in and ferment table olives. To identify the mechanisms by which these few strains are able to grow in olive brine, Lactobacillus pentosus C11, a particularly resistant strain isolated from naturally fermented table olives, was mutagenized by random transposition using the P junc -TpaseIS 1223 system (H. Licandro-Seraut, S. Brinster, M. van de Guchte, H. Scornec, E. Maguin, P. Sansonetti, J. F. Cavin, and P. Serror, Appl. Environ. Microb…

Modernizing traditional fermented foods for a more sustainable and diverse food system

2021

Traditional fermented foods are products belonging to the World Heritage that are often obtained in a more sustainable way than other foods. Over the past decades, traditional food systems evolved to globalized networks of regulated trade. However, for safety, sensorial, and nutritional issues, the way they are produced has to be modernized with a better control of the fermentation step (eg starter cultures vs spontaneous fermentation). Innovations should follow economic, and eco-friendly approaches to improve their safety and quality, creating a good balance among history, culture, and advanced biotechnologies.The production of some traditional fermented foods is well defined through Prote…

Ecologia microbica e caratteristiche fisico-chimiche di lieviti naturali della regione Abruzzo

2007