Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina

Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles (UNSE314), Lactobacillus (L.) delbrueckii subsp. bulgaricus (UNSE309), L. rhamnosus (UNSE308), L. plantarum (UNSE287, UNSE316, UNSE317) and Pediococcus pentosaceus (UNSE315) strains presented high acidifying activity. All strains tested metabolized citrate and produced diacetyl-acetoin in goat milk. Based on these results, ten strains with the best performance in diverse technological properties were selected to determine esterolytic activity. In all evaluated strains, esterase specific activity (ESA) was detected on a-naphthyl (a-NA) acetate and B-naphthyl (B-NA) acetate, propionate, caprylate and a-NA butyrate. No activity was detected on B-NA laurate. The highest values were detected when using a-NA instead of B-NA derivatives as substrate. In Pediococcus strains, wide variability in ESA were observed, which were species- and strain-specific. These results allow us to select strains with biochemical properties and esterase activities to design starter and adjunct cultures that contribute to flavor development during cheese ripening, thus preserving the typical organoleptic characteristics of Argentinean goat cheeses. Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias. Instituto de Cs.y Tecnologías Alimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias. Instituto de Cs.y Tecnologías Alimentarias; ArgentinaFil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentin

Draft genome sequence of the feruloyl esterase-producing strain lactobacillus fermentum CRL1446, a probiotic for malnutrition

We report here the draft genome sequence of Lactobacillus fermentum CRL1446 (2,148,781 bp, 51.4% G+C content). This strain exhibits feruloyl esterase activity and important technological and probiotic properties. Because of its proven beneficial effects in vivo, it represents an interesting candidate for the development of functional foods or pharmabiotics for malnutrition.Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; ArgentinaFil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gauffin Cano, María Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentin

Modulation of intestinal microbiota and immunometabolic parameters by caloric restriction and lactic acid bacteria

The objective of this work was to evaluate the effect of a caloric restriction diet with and without the administration of Lactobacillus fermentum CRL1446, Lactobacillus casei CRL431 and Lactococcus lactis CRL1434, on immunemetabolic parameters and the composition of intestinal microbiota in mice. The supplementation of the caloric restriction diet with L. fermentum CRL1446 showed a bifidogenic effect and was able to maintain the abundance of the genus Lactobacillus over time. On the other hand, this strain showed hypocholesterolemic and hypoglycemic properties as well as inducing a decrease in plasma leptin levels. L. casei CRL431 administration increased the abundance of the Lactobacillus genera in the intestinal microbiota, which would improve the absorption of nutrients from the diet. This strain restores glucose values decreased by the diet in addition to inducing an increase in leptin and cytokines. Lac. lactis CRL1434 showed greater immunomodulatory capacity, without significantly affecting the composition of the intestinal microbiota. It had hypoglycemic properties and induced a decrease in leptin concentrations. L. fermentum CRL1446 and Lac. lactis CRL1434 could be potentially probiotic strains useful to correct the immuno-metabolic alterations associated with obesity, while L. casei CRL431 is a more suitable strain to be used in cases of malnutrition where it is sought to improve the absorption of nutrients and protection against infections, in addition to the stimulation of the immune system.Fil: Fabersani Marrades, Mario Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Russo, Matias Irineo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Márquez, María Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán; Argentina. Universidad del Norte Santo Tomás de Aquino; ArgentinaFil: Gauffin Cano, María Paola. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

Specific Strains of Lactic Acid Bacteria Differentially Modulate the Profile of Adipokines In Vitro

Obesity induces local/systemic inflammation accompanied by increases in macrophage infiltration into adipose tissue and production of inflammatory cytokines, chemokines, and hormones. Previous studies have shown that probiotics could improve the intestinal dysbiosis induced by metabolic diseases such as obesity, diabetes, and metabolic syndrome. Microorganisms could (directly or indirectly) affect adipokine levels due to their capacity to induce translocation of several intestinal microbial antigens into systemic circulation, which could lead to metabolic endotoxemia or produce immunomodulation in different organs. The aim of the present study was to select non-inflammatory lactic acid bacteria (LAB) strains with the capacity to modulate adipokine secretion by the adipose tissue. We wish to elucidate the role of potential probiotic strains in the regulation of the cross talking between immune cells such as macrophages and adipose cells. Mouse macrophage cell line RAW 264.7 was used for evaluating the ability of 14 LAB strains to induce cytokine production. The LAB strains were chosen based on their previously studied beneficial properties in health. Then, in murine adipocyte culture and macrophage-adipocyte coculture, we determined the ability of these strains to induce cytokines and leptin secretion. Tumor necrosis factor alpha, interleukin 6 (IL-6), IL-10, monocyte chemoattractant protein-1, and leptin levels were measured in cell supernatants. We also performed the detection and quantification of leptin receptor (Ob-Rb) expression in macrophage cell lines stimulated by these LAB strains. Differential secretion profile of cytokines in macrophage cells induced by LAB strains was observed. Also, the levels of Ob-Rb expression diverged among different LAB strains. In LAB-stimulated coculture cells (adipocytes and macrophages), we observed differential production of leptin and cytokines. Furthermore, we detected lower production levels in single culture than cocultured cells. The principal component analysis showed an association between the four clusters of strains established according to their inflammatory profiles and leptin adipocyte production and leptin receptor expression in macrophages. We conclude that coculture is the most appropriate system for selecting strains with the ability to modulate adipokine secretion. The use of microorganisms with low and medium inflammatory properties and ability to modulate leptin levels could be a strategy for the treatment of some metabolic diseases associated with dysregulation of immune response.Fil: Fabersani Marrades, Mario Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Abeijon Mukdsi, Maria Claudia. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Ross, Gloria Romina. Universidad del Norte Santo Tomás de Aquino; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Medina, Roxana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: González, Silvia. Universidad Nacional de Tucumán; ArgentinaFil: Gauffin-Cano, Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentin

Oral administration of Lactobacillus fermentum CRL1446 improves biomarkers of metabolic syndrome in mice fed a high-fat diet supplemented with wheat bran

This work aimed to evaluate the effect of oral administration of probiotic Lactobacillus (L.) fermentum CRL1446, with feruloyl esterase (FE) activity, on metabolic biomarkers and intestinal microbiota of mice with high fat diet-induced Metabolic Syndrome (MS) and supplemented with wheat bran as a source ofesterified ferulic acid. Six-week-old male Swiss albino mice developed the components of MS when fed with high fat diet supplemented with wheat bran (HFD + WB) for 14 weeks. Positive impact of L. fermentum CRL1446 administration on these animals was reflected in a decrease in body weight gain and adiposity index compared to the animals that did not receive the probiotic strain. In addition, a decrease in plasma leptin levels, improvement of inflammatory profile, reduction of fatty infiltration in hepatocytes and modification of lipid profile (increased HDL-cholesterol and decreased LDL-cholesteroland triglyceride levels) were observed. On the other hand, L. fermentum CRL1446 reduced fasting glucose and insulin levels, improving the HOMA index in mice with MS. Postprandial glucose levels were also reduced in the oral glucose tolerance test. Consumption of L. fermentum CRL1446 with HFD + WB (HFD + WB-Lf mice group) had a great impact on host metabolism, modulating intestinal microbiota, with an increase in Bacteroidetes and a decrease in Firmicutes abundance being observed. Increased intestinal FE activity, improved oxidative status and increased abundance of 3-hydroxyphenylpropionic acid andbutyric acid concentration in colonic content, were also demonstrated in HFD + WB-Lf mice. Results obtained suggest that supplementation with L. fermentum CRL1446 enhances beneficial effects of a bran diet, attenuating the risk factors associated with MS.Fil: Russo, Matias Irineo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Márquez, María Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Herrera, Héctor Matías. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gauffin Cano, María Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentin

New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies

Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac+/nit- and lac-/nit+ for P. freudenreichii subsp. shermanii and subsp. freudenreichii, respectively). However, the existence of unclassifiable strains (lac+/nit+ and lac-/nit-) has also been reported. The aim of this study was to revisit the relevance of the subdivision of P. freudenreichii into subspecies, by confirming the existence of unclassifiable strains. Relevant conditions to test the ability of P. freudenreichii for lactose fermentation and nitrate reduction were first determined, by using 10 sequenced strains, in which the presence or absence of the lactose and nitrate genomic islands were known. We also determined whether the subdivision based on lac/nit phenotype was related to other phenotypic properties of interest in cheese manufacture, in this case, the production of aroma compounds, analysed by gas chromatography-mass spectrometry, for a total of 28 strains. The results showed that a too short incubation time can lead to false negative for lactose fermentation and nitrate reduction. They confirmed the existence of four lac/nit phenotypes instead of the two expected, thus leading to 13 unclassifiable strains out of the 28 characterized (7 lac+/nit+ and 6 lac-/nit-). The production of the 15 aroma compounds detected in all cultures varied more within a lac/nit phenotype (up to 20 times) than between them. Taken together, these results demonstrate that the division of P. freudenreichii into two subspecies does not appear to be relevant.Fil: de Freitas, Rosangela. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; Brasil. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Madec, Marie Noelle. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Chuat, Victoria. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Maillard, Marie Bernadette. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Falentin, Hélène. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Carvalho, Antonio Fernandes de. Universidade Federal de Viçosa. Departamento de Tecnologia de Alimentos; BrasilFil: Valence, Florence. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; FranciaFil: Thierry, Anne. Institut National de la Recherche Agronomique; Francia. Science et Technologie du Lait et de l; Franci

Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation

Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes from their substrate. However, the MFGM is damaged by the physical treatments applied to milk throughout cheese-making (homogenization, pumping, agitation and foaming, among others). In recent years, some attention has been given to the physicochemical state of the fat since it determines the action of enzymes, mainly lipases and esterases on triglycerides (TG). Enzymatic hydrolysis of fat (known as lipolysis) is the main biochemical event that fat undergoes during ripening, releasing free fatty acids (FFAs). The extent of this process is highly variable among different cheese varieties, depending on the type of lipolytic enzymes present in the cheese matrix, originated from milk, coagulants, primary and secondary starters, and adventitious microorganisms.Fatty acids are also involved in a series of catabolic reactions producing numerous compounds belonging to different chemical families such as ketones, alcohols, lactones and aldehydes. In addition, esters are synthesized from fatty acids through biochemical pathways not yet fully elucidated. Many of these compounds have low perception thresholds and they make an important contribution to the overall cheese flavour.This work proposes a review of the different aspects related to the enzymatic and non-enzymatic synthesis of compounds derived from milk fat and their role and importance in cheese flavour. Moreover, some technological strategies employed to enhance and diversify cheese flavour will be discussed.Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentin

Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses

The present work evaluates the ability of lactic acid bacteria isolated from goat's and ewe's milk and cheeses to synthesise short-chain fatty acid esters. In order to elucidate the mechanisms of ester synthesis involved, cell-free extracts were incubated in sodium phosphate buffer containing triglyceride plus ethanol (alcoholysis) and free fatty acid plus ethanol (esterification). After 24 h incubation at 37 °C esters were extracted and determined by gas chromatography. Strains evaluated were able to synthesise ethyl esters from 2 to 10 carbon atoms, mainly ethyl butanoate and ethyl hexanoate. A great variability amongst strains was observed. In general, higher ester-forming activities by esterification were detected. In enterococci strains the alcoholysis mechanism was also involved. These strains could be useful as adjunct cultures for small ruminants' dairy products and would contribute to the development of fruity flavour notes. A deeper understanding of ester synthesis mechanisms involved would allow the control of flavour development.Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Medina, Roxana Beatriz. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Alvarez, Maria de Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentin

Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria

Esters are important flavour-active compounds in cheese and result from the activity of cheese bacteria. The bacteria and reactions involved, however are still largely unknown, with two main mechanisms, alcoholysis or esterification, potentially involved in ester synthesis from different precursors. The aim of this study was to compare the potential for ester synthesis via different reactions in ripening bacteria. Four strains, one Lactobacillus fermentum, one L. casei, and two Propionibacterium freudenreichii, were tested as growing cultures and cell-free extracts (CFE) for their capacity to synthesise ethyl butanoate (EtC4) in the presence of different precursors. In cultures, EtC4 was mainly produced via alcoholysis. The highest EtC4 levels were produced by L. fermentum. Propionibacteria were also able to synthesise esters via alcoholysis, as demonstrated here for the first time. CFE from L. fermentum synthesised EtC4 via alcoholysis, whereas the other three strains did it via esterification. Our results show that the EtC4 synthesis mechanisms and the amounts produced were markedly strain-dependent, and suggest that both esterification and alcoholysis could be involved in ester formation during cheese ripening. By providing a better understanding of EtC4 biosynthesis, this work paves the way for controlling its production in cheese, accelerating the formation of desirable flavour.Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Maillard, Marie Bernadette. Institut National de la Recherche Agronomique; FranciaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Thierry, A.. Institut National de la Recherche Agronomique; Franci

Functional goat milk cheese with feruloyl esterase activity

The aim of this paper was to eva luate the effect of the intake of goat milk cheese manufactured with Lactobacillus ferment um CRL1446 on intestinal ferulo yl esterase (FE) activity and oxidativ e status in Swiss albino mice. This strain was used as single-st rain culture (CRL chee se) and in combination with starter culture (Mix cheese). In both cheeses, L. ferment um reached 8–9 log cfu/g and FE activity increased during ripeni ng. Highest activity le vel was observed in Mix cheese . In vivo studies sho we d that total intestinal FE activity in mice fed with CRL and Mix cheeses increased 1.5 and 2-fold compared to non -treated mice, respectively . Admi nistration of Mix cheese produced a 2-fo ld increase in FE act ivity in small and large intestine mucosa. Mice recei ving this cheese also sho wed an approx. 2-fold decrease in plas matic thiobarbitur ic acid-reacti ve subst ances (TBARS) lev els and an approx. 3-fold increase in glutathione reductase (GR) activity . Goat milk cheese elabor ated with FE-producing strain L. ferment um CRL1446 could re present a no vel funct ional food with FE act ivity , re sponsible for increasing intestina l FE activity and consequently the bioa vailab ility of antiox idant feruli c acid in the gut, thus enhancing the oxidativ e status and pro viding protection against oxidativ e stress-r elated disorders.Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad del Norte Santo Tomás de Aquino. Facultad de Ciencias de la Salud; ArgentinaFil: Haro, Ana Cecilia. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia. Instituto de Bioquimica Clinica Aplicada. Catedra de Bioquimica Clinica I; ArgentinaFil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad del Norte Santo Tomás de Aquino. Facultad de Ciencias de la Salud; Argentin