STLO speakers presented their work in the “Beneficial impacts of food microorganisms” session.

Juliana Guimaraes-Laguna gave a talk on her post-doctoral work on extracellular vesicles produced by the food and probiotic bacterium Propionibacterium freudenreichii ;

Juan Carlos Ariute Oliveira presented his thesis work on the development of a pipeline of bioinformatics tools to identify probiotic strains of the famous yoghurt bacterium Streptococcus thermophilus ;

Anne Thierry, presented some of the results of the FLEGME research program on fermented vegetables, showing in particular the impact of cutting on the spontaneous fermentation of cabbage and carrots;

Marine Penland presented work carried out as part of the PROLIFIC research project on the production of GABA, an amino acid with numerous beneficial effects on human health, by the famous Streptococcus thermophilus. 

A poster was also presented by S. Deutsch on the ability of lactic acid bacteria strains to degrade phytic acid, an anti-nutritional compound found in many legumes and cereals.

More information: https://www.sfm-microbiologie.org/