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Proteomics in Foods pp 261–283Cite as

Lactic Acid Bacteria in Fermented Foods

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Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

This chapter presents a review of proteomic studies dealing with lactic acid bacteria used as starters for the manufacture of various fermented foods. Most of the reported studies in the literature were performed under laboratory conditions mimicking conditions usually found during fermentation processes. A synthetic analysis is proposed for extracting the main features common to all these studies, or those characterizing either a species-specific or a stress-specific trait. A few articles reporting the application of proteomics directly in fermented matrices, aiming to analyze food safety or used as a tool for strain fingerprinting are also presented.

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Authors and Affiliations

  1. INRA, UMR1319 Micalis, Jouy-en-Josas, F-78350, France

    Françoise Rul, Monique Zagorec & Marie-Christine Champomier-Vergès

  2. AgroParisTech, UMR Micalis, Jouy-en-Josas, F-78350, France

    Françoise Rul, Monique Zagorec & Marie-Christine Champomier-Vergès

  3. INRA, UMR 1014 Secalim, 44307, Nantes, France

    Monique Zagorec

  4. LUNAM Université, Oniris, Nantes, 44307, France

    Monique Zagorec

Authors
  1. Françoise Rul
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  2. Monique Zagorec
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  3. Marie-Christine Champomier-Vergès
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Corresponding author

Correspondence to Marie-Christine Champomier-Vergès .

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Editors and Affiliations

  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Rul, F., Zagorec, M., Champomier-Vergès, MC. (2013). Lactic Acid Bacteria in Fermented Foods. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_15

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