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Master thesis

Crible de bactéries lactiques ayant des potentialités pour la fermentation de légumineuses

Abstract : Green notes like other false tastes are responsible for a strong discrimination in the use and consumption of legumes. In lentils, peas and faba beans, CetDAC's staple foods, the green notes are caused by aldehydes. The purpose of this internship is to degrade these aldehydes through lactic fermentation. For this purpose, the use of lactic acid bacteria is subject to both genetic and phenotypic screening with the objective of finding lactic acid bacteria with aldehyde dehydrogenase genes and enzyme activities against these aldehydes. The results of the Resting cells conducted with the use of redox agents such as DTT and potassium ferricyanide showed the production of alcohols. In this sense, we had not succeeded in redirecting the metabolism of the lactic strains tested towards the production of carboxylic acids with these redox agents. This proves the absence of aldehyde dehydrogenase enzyme activities under our experimental conditions. However, the redox potential for its important impact on metabolism and bacterial growth would be a good target for possible modifications of enzymatic activities and the transformation of these aldehydes precursors of green notes.
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Master thesis
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Submitted on : Wednesday, April 22, 2020 - 3:04:02 PM
Last modification on : Saturday, April 30, 2022 - 4:02:55 PM

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  • HAL Id : hal-02550805, version 1



Baboucar Tamba. Crible de bactéries lactiques ayant des potentialités pour la fermentation de légumineuses. Microbiologie et Parasitologie. 2019. ⟨hal-02550805⟩



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