Chloé Jacquot, a student in BTS Biotechnologies at the lycée Lumière in Luxeuil-les-Bains, is joining the microbiology department to screen lactic acid bacteria strains for their proteolytic activity.

Lactic acid bacteria are characterized by their proteolytic activity, which consists in hydrolysing the peptide bonds of proteins, thereby generating peptides and amino acids. This functionality contributes to the maturation process of food products, influencing their organoleptic properties such as texture, flavour, and aroma production. In this context, various strains of lactic acid bacteria isolated from milk, cheese, and fermented plant products will be screened for their ability to proteolyze milk and a faba-bean protein-based substrate.