This thesis estimated vegetation biochemical properties at multiple spatial scales and investigate vegetation temporal dynamics under climate influences in a heterogeneous tallgrass ecosystem in Southern Ontario using remote sensing data. Ground hyperspectral and space multispectral remote sensing data derived Normalized Difference Vegetation Index (NDVI) and Simple Ratio (SR) were used to estimate biochemical properties at the species, canopy and landscape level. Both vegetation indices explained 32% to 56% of the variations in biochemical properties at the species level, 16% to 53% at the canopy level, and over 60% at the landscape level. MODIS NDVI and climate data were also collected to investigate the vegetation-climate relationships during the growing season and the lag effects of climate factors on vegetation at the peak growing season. The findings indicate that temperature is the key climate factor that drives the annual cycle, and there is a time lag effect of climate factors on vegetation.

This thesis estimated vegetation biochemical properties at multiple spatial scales and investigate vegetation temporal dynamics under climate influences in a heterogeneous tallgrass ecosystem in Southern Ontario using remote sensing data. Ground hyperspectral and space multispectral remote sensing data derived Normalized Difference Vegetation Index (NDVI) and Simple Ratio (SR) were used to estimate biochemical properties at the species, canopy and landscape level. Both vegetation indices explained 32% to 56% of the variations in biochemical properties at the species level, 16% to 53% at the canopy level, and over 60% at the landscape level. MODIS NDVI and climate data were also collected to investigate the vegetation-climate relationships during the growing season and the lag effects of climate factors on vegetation at the peak growing season. The findings indicate that temperature is the key climate factor that drives the annual cycle, and there is a time lag effect of climate factors on vegetation.

Lentils, one of the cool-season pulses, are consumed as a staple food in most developing countries. The demand for pulses in western societies is increasing because of its valuable nutritional quality and an increased awareness of health issues. Australia has a good reputation for producing clean low moisture legume products and could increase as market share of lentil production by identifying, developing and promoting good quality varieties.Lentils which are graded as good quality varieties must have a short and uniform cooking time, without 'hard to cook' seed, have the hull stay attached to the seed during cooking, and have a final acceptable taste, texture, flavour and appearance after cooking (Bhatty 1990). Cooking quality in this study is defined as the maximum force (N) that is required to compress the whole seed cooked product after cooking for a standard period of time. This study aims to develop an objective measurement to determine the cooking quality of lentils and thereby evaluates the relationships between lentil cooking quality and some of its physical and biochemical properties. Four cultivars used (Cassab, Digger, ILL 7180 and Matilda) were grown during 1999 at Mullewa and Pingaring, Western Australia. The relationship between the cooking quality of lentil and water absorption, seed size, seed coat thickness, phytic acid, mineral composition and initial moisture content was investigated.Texture measurement was carried out using the TA.XT2i meter as an alternative to the subjective method "Cooking time test". By comparing the cooking time determined by 'Cooking time test, 220 N was established and suggested as an optimal peak compression force to determine the adequate cooking time for lentils. Both methods showed that 35 minutes cooking time was adequate for red lentils (Cassab, Digger, and ILL 7180), and 45 minutes for green lentils ++ / (Matilda).Cooking significantly reduced the hardness of the seeds (R= - 0.752 to - 0.89) and promoted mineral leaching (P < 0.05). The interaction between environment and genotype had a significant effect on seed size, seed coat thickness, mineral composition (Phytic acid, Ne, K+, Mg2+, Ca2+ M+, Fe2+ and CU2+) and hardness (P< 0.05). Seed coat thickness did not correlated with this rate of water uptake and cooking quality. Growing environments had a greater influence on the cooking quality than genotypes. Lentils grown at Pingaring are generally had a higher in Phyti acid content, better mineral retention and were harder in texture than those grown at Mullewa.The results of this study implicated that the peak compression force (220 N) was identified as an indicator to determine the cooking time of lentil cultivars. Texture Profile Analysis (TPA) is a useful method to evaluate various texture characteristics (hardness, cohesiveness, chewiness, springiness, gumminess and adhesiveness) of lentil cultivars. Cooking quality of lentil is significantly affected by the effect of varieties and growing locations. However, not the various biochemical compositions (phytic acid and minerals) and the thickness of seed coat have no significant effect on the cooking quality of lentil.

No description available.

Thesis (MSc. Agriculture (Horticulture)) -- University of Limpopo, 2018 / Newly developed mandarin selection ―M37‖ has the potential to become a future export soft citrus cultivar. However, the selection is highly susceptible to chilling injury, which normally reduces post-storage quality and marketability of citrus fruit. Silicon (Si), applied at post-harvest as potassium silicate (K2SiO3), has potential to mitigate against chilling injury. So far, the effect of Si on ―M37‖ mandarin chilling susceptibility is unknown. Therefore, the aim of the study was to investigate the effect of cold storage temperature and postharvest potassium silicate dips on the chilling susceptibility and physico-chemical properties of new mandarin selection ―M37‖ fruit. The experiment was carried out in a factorial, arranged in a completely randomised design (CRD) with three replicates. Treatment factors were: 2 x cold storage temperature (-0.6±1 and 4.5 ±1°C) and 4 x potassium silicate concentration (0, 50, 100 and 150 mL L-1 K2SiO3). Fruit were dipped in different potassium silicate solutions (0, 50, 100 and 150 mL L-1) for 30 minutes, air dried, waxed; and thereafter, stored for 28 days at -0.6 and 4.5°C with 85-90% relative humidity. After withdrawal from cold storage, fruit were held at ambient temperature (±23°C) for 7 days (shelf-life); during shelf-life fruit were evaluated for chilling injury, physical properties (weight loss and firmness loss) and biochemical properties (electrolyte leakage, total soluble acids (TSS), titratable acids (TA) and TSS: TA ratio). The results showed that fruit were highly susceptible to chilling injury after storage at 0.6°C when compared with 4.5°C. However, treating fruit with postharvest potassium silicate dips improved their chilling susceptibility, especially with 50 and 100 mL L-1 K2SiO3 concentrations. Electrolyte leakage was lower for fruit treated with K2SiO3 compared to the control across all the storage temperatures. Although, ―M37‖ fruit stored at 4.5°C showed higher weight loss, firmness loss, TSS and TSS: TA ratio when compared with -0.6°C storage. Fruit firmness increased with the increase in potassium silicate concentrations during storage at -0.6 and 4.5°C; with the highest firmness loss occurring on fruit treated with 150 mL L-1 than control. Similarly, TSS increased concomitant with K2SiO3 concentration. Although, TA decreased with increasing K2SiO3 concentrations for fruit stored at 4.5°C; resulting in higher TSS: TA ratio. In conclusion, postharvest silicon dips effectively improved the storability of ―M37‖ mandarin fruit, preserved quality and extended the cold storage period. xi Keywords: Biochemical properties; Chilling injury; Firmness loss; Potassium silicate dips; Weight loss / Agricultural Research Council (ARC-LNR) and National Research Fund (NRF)

FtsZ, the principal cell-division protein, polymerizes in GTP-dependent manner in vitro (Bramhill and Thompson, 1994; Mukherjee and Lutkenhaus, 1994; Rivas et al., 2000). FtsZ polymerization at the mid-cell site of bacterium leads to formation of a guiding scaffold, the Z-ring, for bacterial cytokinesis (Bi and Lutkenhaus, 1991; Sun and Margolin, 1998). GTP-induced polymerization process of FtsZ can be monitored in vitro Using 90º light scattering (Mukherjee and Lutkenhaus, 1999) and polymers formed can be visualized using transmission electron microscopy (Lu and Erickson, 1998) or quntitated in terms of the amount of FtsZ polymer pelleted during ultracentrifugation (Mukherjee and Lutkenhaus, 1998). The research work presented in this thesis focused on structure-function correlative analysis of Mycobacterium tuberculosis FtsZ(MtFtsZ0 and FtsZ proteins of Mycobacterium leprae (M1FtsZ), Mycobacterium smegmatis(MsFtsZ), and Streptomyces coelicolor (ScFtsZ) (as it is from Actinomycetes family to which mycobacteria belong) in vitro. It was initiated with investigation on the biochemical properties of Mycobacterium leprae FtsZ (M1FtsZ) in vitro. In comparison with those of MtFtsZ. Subsequently, the role of C-terminal stretch of amino acid residues of MtFtsZ in polymerization was investigated. Finally, a comparative analysis of the biochemical properties of MtFtsZ, MsFtsZ, and ScFtsZ was carried out in order to find out whether a correlation exists between the time taken by the FtsZ of a bacterium to polymerise and the generation time of the organism. The thesis is presented in five chapters. First Chapter gives an exhaustive introduction on the structure-function aspects of FtsZ. Second Chapter deals with materials used in this research work and details of various experimental methods [cloning and expression of FtsZ (White et. Al., 2000), decision and point mutagenesis, preparation of His-tag free MtFtsZ and M1FtsZ by thrombin cleavage method, 90º light scattering (Mukherjee and Lutkenhaus, 1999), White, et al., 2000), transmission electron microscopy (Lu and Erickson, 1998), pelleting assay for polymeric FtsZ (Mukherjee and Lutkenhaus, 1998), GTP-binding by UV-crosslinking (RayChaudhuri and Park, 1992; de Boer et al.,) GTPase assay(RayChaudhuri and Park, 1992); de Boer et al., 1992), Circular Dichroism (Saxena and Wetlaufer, 1971) and ANS fluorescence emission spectroscopy (Semisotnov, et al., 1991)]. The Chapters three to five contain all the data related to the research work, the outlines of which are given below. Chapter 3. Biochemical Characterisation of FtsZ Protein of Mycobacterium leprae In Comparison with the Biochemical Properties of FtsZ Protein of Mycobacteriulm tulberculosis In Vitro The major finding in this part of thesis work is on the demonstration that single reciprocal point mutation partially revives polymerization-inactive M1FtsZ and Inactivates polymerization-active MtFtsZ in vitro. In brief, soluble, recombinant M1FtsZ did not show detectable polymerization in vitro, in contrast to MtFtsZ, which showed appreciable polymerization, under standard conditions, when monitored using 90º light scattering assay and transmission electron microscopy. This was a surprising result, as M1FtsZ and MtFtsZ has 96% protein sequence identity. Mutation f T172 in the N-terminal domain of M1FtsZ to A172, as it exists in MtFtsZ, showed dramatic levels of polymerization in vitro. Reciprocal mutation of A172 in MtFtsZ to T172, as it exists in M1FtsZ, abolished polymerization in vitro. Further, M1FtsZ showed weak GTPase activity, in contrast to MtFtsZ, which showed appreciable GTPase activity. While T172A mutation enhanced GTPase activity of MtFtsZ in vitro. Circular dichroism spectroscopy and ANS fluorescence emission spectroscopy showed that there were no major secondary or tertiary structural changes in these point mutants. These observations demonstrate that the residue at position 172 plays a critical role in the polymerization of M1FtsZ and MtFtsZ, without appreciably affecting their respective GTpPase activity. Further, this result might have implications on evolution of a slow polymerizing FtsZ in slow growing bacteria. Further details of evolution related questions are addressed in Chapter 5. Chapter 4. Role of Carboxy Terminal Residues in the Biochemical Properties of FtsZ Protein of Mycobacterium tuberculosis In Vitro The major finding in this part of thesis work is the demonstration that the C-terminal end residues are critically required for polymerization of MtFtsZ in vitro, which is in direct contrast to the dispensability of C-terminal residues of Escherichia coli FtsZ(EcFtsZ), Bacillus subtilis FtsZ (BsFtsZ), and Pseudomonas aeruginosa (PaFtsZ) for polymerization. FtsZ protein from several bacterial species namely, Methanococcus jannaschii (MjFtsZ), Bacillus subtillis(BsFtsZ), Pseudomonas aeruginosa (PaFtsZ), and Aquifex aeolicus (AaFtsZ) (Lowe and Amos, 1998; Oliva et al., 2007), and Mycobacterium tuberculosis H37Rv (mtFtsZl Leung et al., 2004), whose crystal structures have been solved so far, were found to possess an N-terminal domain and a C-terminal domain that were connected to each other through a helix. The extreme C-terminal portion of all these FtsZ proteins is constituted by an unstructured tail (Lowe and Amos, 1998; Oliva et al., 2007l Leung et al., 2004), which is not found in the respective crystal structure of the protein. We examined whether C-terminal residues of soluble recombinant FtsZ of Mycobacterium tuberculosis (mtFtsZ) have any role in MtFtsZ polymerization in vitro. Deletion of C-terminal 66 residues (313-379) was found to abolish polymerization. Replacement of the C-terminal 66 residues with the extreme C-terminal 13-residue stretch (DDDDVDVPPFMRR) did not restore polymerization. Although the terminal R in DDDDVDVPPFMRR is dispensable for full-length MtFtsZ polymerization, the terminal R in DDDDVDVPPFMR is indispensable for polymerization. Neither replacement of this R, in the terminal R deletion mutant DDDDVDVPPFMR, with K/H/D/A residues enabled polymerization. GTP binding and GTPase activities of the mutants were partially affected. The indispensable nature of C-terminal residues for MtFtsZ polymerization in vitro is contrary to the dispensability of the equivalent extreme C-terminal residues of Escherichi coli, Pseudomonas aeruginosa, and Bacillus subtilis FtsZ (Wang et. Al., 1997; Cordell et al., 2003; Singh et al., 2007) for in vitro polymerization. The essentiality of C-terminal extreme residues of BtFtsZ for polymerization offers direction to design anti MtFtsZ polymerization agents. Chapter 5. An attempt to find correlation between Biochemical properties of FtsZ and Generation Time of the Bacterium The clue that there might be a correlation between FtsZ polymeristion and generation time of the bacterium came from the observation mentioned in chapter 3. The presence of polymerization-aversive T172 in the FtsZ of extremely slow-growing M. leprae 913.5 days generation time, Levy, 1970) and polymerization-favouring A172 in the FtsZ of M. tuberculosis(18hrs generation time, Patterson and Youmans, 1970). For a bacterium, which has short generation time, it might be conducive to have an FtsZ that will also polymerise fast. Conversely, for a bacterium, which has long generation, it might be conducive to have an FtsZ molecule that will polymerise slow. In this respect, a preliminary comparative study was carried out between the generation time of bacterial species, E. coli, Mycobacterium smegmatis, Streptomyces coelicolor, M leprae, and M. tuhberculosis and their respective FtsZ (EcFtsZ, MsFtsZ, M1FtsZ and MtFtsZ). Detailed biochemical characterization of EcFtsZ and MtFtsZ has already been reported in the literature. In this thesis work, biochemical characterisation of M1FtsZ(Chapter 3), ScFtsZ and MsFtsZ (in this Chapter) were carried out. E. coli, which has a generation time of 18-55 min(labrum, 1953), possesses FtsZ (EcFtsZ) that reaches steady state of polymerization in about 10 sec under standard conditions in vitro (Beamhill and Thompson, 1994), using 90º light scattering assay (Mukherjee and Lukenhaus, 1999). On the other hand, M. tuberculosis, which has a generation time of 18hrs in vivo (Patterson and Youmans, 1970) and 24 hrs in vitro (Hiriyanna and Ramakrishnan, 1986) possesses FtsZ (MtFtsZ) that reaches steady state of polymerization in about 6 min post-addiction of GTP in vitro (White et al., 2000). Further, M. leprae, which takes 13.5 days tp divide once in vivo (levy, 1970), possesses an FtsZ (M1FtsZ) that does not even show polymerization under standard conditions in vitro (Chapter 3 of this thesis). The organisms Mycobacterium smegmatis and Streptomyces coelicolor have generation times that fall in between those of the other three organisms mentioned above. While M. smegmatis divides once in 2-3 hrs (Husson, 1998), S. coelicolor has a variable generation time depending on growth condition, which can be as fast as once in 2.31 hours, depending upon growth conditions (Cox, 2004). We found ScFtsZ and MsFtsZ takes around 4 min to reach polymerization saturation after addition of GTP, EcFtsZ( 10 sec), MtFtsZ (10 min) and M1FtsZ (dose not polymerise in vitro) seem to indicate that there exists a correlation between polymerization saturation after addition of GTP, EcFtsZ (10sec), MtFtsZ (10 min) and M1FtsZ (does not polymerise in vitro) seem to indicate that there exists a correlation between polymerization saturation time and the generation time of the respective bacterium. But when we compared polymerization time of ScFtsZ and MsFtsZ (4 min both case) with MtFtsZ ( 6 min), we found that there is no linear correlation with generation time of these bacteria and the time taken by their FtsZ to reach steady state of polymerization. Many more bacterial FtsZ proteins need to be characterized to conclusively state wthether there exist a correlation between generation time of bacteria and the time taken for their FtsZ to reach steady state of polymeristion. Such correlation would simply reveal the fact that the primary structure of an FtsZ protein might have evolved to suit the generation time of the bacterium.

Não consta resumo na publicação. / Pectinesterase (E C 3.1.1.11) was extracted from papaya (Carica papaya L.) tissue and purified 4,48 fold by fractionated ammonium sulphate precipitation, dialysis and chromatography on DEAE-celulose and Sephadex G-100. Extraction conditions of enzyme were studied and their properties characterized. The increase on the activity of pectinesterase was practically followed by increase on the content of soluble pectin, during ripening. The molecular weight of the enzyme eluted in one peak of activity was 53.000 daltons. The pectinesterase has its maximum activity at pH 8,0 and at 0,2 M of NaCl. Optimum temperature for the enzyme assay was 60°C. The enzymatic reaction was linear with the time and protein concentration. With citric pectin as substrate, pectinesterase had a Km of 0,012% and was inhibited competitively by polygalacturonic acid with a Ki of 0,007%. Papaya pectinesterase was inhibited by sucrose, glucose and glicerol.

Não consta resumo na publicação. / Pectinesterase (E C 3.1.1.11) was extracted from papaya (Carica papaya L.) tissue and purified 4,48 fold by fractionated ammonium sulphate precipitation, dialysis and chromatography on DEAE-celulose and Sephadex G-100. Extraction conditions of enzyme were studied and their properties characterized. The increase on the activity of pectinesterase was practically followed by increase on the content of soluble pectin, during ripening. The molecular weight of the enzyme eluted in one peak of activity was 53.000 daltons. The pectinesterase has its maximum activity at pH 8,0 and at 0,2 M of NaCl. Optimum temperature for the enzyme assay was 60°C. The enzymatic reaction was linear with the time and protein concentration. With citric pectin as substrate, pectinesterase had a Km of 0,012% and was inhibited competitively by polygalacturonic acid with a Ki of 0,007%. Papaya pectinesterase was inhibited by sucrose, glucose and glicerol.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-04-23T15:55:11Z No. of bitstreams: 1 SARA REGINA MIRANDA RUFINO - TESE PPGEP 2014..pdf: 3286437 bytes, checksum: cfafef220e2b9de314c5df81f2286b36 (MD5) / Made available in DSpace on 2018-04-23T15:55:11Z (GMT). No. of bitstreams: 1 SARA REGINA MIRANDA RUFINO - TESE PPGEP 2014..pdf: 3286437 bytes, checksum: cfafef220e2b9de314c5df81f2286b36 (MD5) Previous issue date: 2014-08-28 / A agricultura familiar, com base agroecológica, tem estimulado mudanças significativas na vida de famílias de agricultores familiares, seja no manejo do solo, na relação com o meio ambiente, hábitos alimentares, segurança alimentar, ou mesmo autonomia produtiva. Nesta perspectiva, avaliar a qualidade do solo dentro de sistemas em transição agroecológica (convencional para agroecológico), pode proporcionar melhor compreensão sobre seus efeitos deste sistema de cultivo do solo. Na busca da sustentabilidade de sistemas agrícolas o uso de indicadores no monitoramento das condições do solo constitui-se numa importante ferramenta para a tomada de decisões na condução das produções. O objetivo deste trabalho foi comparar propriedades físicas, químicas, bioquímicas, microbiológicas e termogravimétricas de solos de mesorregiões do agreste da Paraíba em transição agroecológica. O presente estudo foi desenvolvido na Mesorregião do Agreste-Brejo da Paraíba. Foram coletados solos em propriedades de agricultores familiares sob sistema de cultivo agroecológico e convencional, os quais foram submetidos a diferentes indicadores de sustentabilidade do solo. Os indicadores químicos nitrogênio, matéria orgânica leve, carbono orgânico total e matéria orgânica, apresentaram maior correlação e sensibilidade quanto a sua utilização de indicadores da qualidade de solos em transição agroecológica. A termogravimetria apresentou potencialidade na identificação dos solos com relação ao teor de matéria orgânica de solo agrícola. / A family farm with agroecological base, has spurred significant changes in the lives of farming families, either in soil management in relation to the environment, eating habits, food security, or even productive autonomy. In this perspective, assessing soil quality within systems (for conventional agroecological) agroecological transition may provide better understanding of the effects of this system of cultivation. In search of the sustainability of agricultural systems, using indicators in the monitoring of soil conditions constitutes an important tool for decision making in the conduct of productions. The objective of this study was to compare physical, chemical, biochemical, microbiological and thermogravimetric soils of the rough mesoregions of Paraíba in agroecological transition properties. This study was developed in Meso - Heath of the Wasteland Paraíba. Soil samples were collected on properties of farmers in agro-ecological and conventional cropping system, which were subjected to different indicators of soil sustainability. Chemical indicators nitrogen, light organic matter, total organic carbon and organic matter showed higher correlation and sensitivity as the use of soil quality indicators in agro-ecological transition. Thermogravimetry showed potential in the identification of soils in relation to organic matter content of agricultural soil.

Du fait de problèmes de santé publique, l’industrie agroalimentaire doit réduire la quantité de sel et de matière grasse dans les aliments, et donc dans les charcuteries. Lors de la fabrication des saucissons secs, une diminution combinée des taux de sel et de matière grasse animale peut se traduire par des problèmes de stabilité microbiologique, des défauts d’arôme et de texture dus à des modifications physicochimiques et biochimiques. Dans ce contexte, les objectifs de cette thèse étaient : (1) d’étudier l’impact d’une réduction directe des teneurs en sel et en matière grasse animale sur les évolutions physicochimiques et biochimiques au sein des produits, (2) d’identifier les composés aromatiques responsables de l’arôme du saucisson sec, ainsi que leurs origines, (3) de développer de nouvelles formulations de saucissons secs à teneurs réduites en sodium et en acides gras saturés, et (4) d’étudier les transferts d’eau et sel et de développer une isotherme de sorption spécifique pour le saucisson sec. L’étude de l’effet d’une réduction directe combinée a mis en évidence la difficulté de fabriquer des saucissons secs à teneurs réduites en sel et en matière grasse animale, sans modifier les évolutions physicochimiques et biochimiques. Une identification des composés volatils odorants de saucissons secs de haut de gamme a permis de montrer que l’aromatisation par l’ail et le poivre noir pouvait être un levier technologique permettant d’améliorer la qualité aromatique des saucissons secs allégés en sel et en matière grasse animale. L’impact de l’aromatisation et d’une substitution partielle combinée du sel par le chlorure de potassium et du gras de bardière de porc par l’huile de tournesol oléique sur les propriétés physicochimiques, les réactions biochimiques et les attributs sensoriels de saucissons secs, a été étudié. Cette étude a montré le rôle important de l’aromatisation qui agit en introduisant des molécules aromatiques qui rehaussent l’acceptabilité des produits par les consommateurs, en tant qu’exhausteur de la perception du goût salé et aussi, sur les processus fermentaires qui vont conditionner l’aspect et la texture finale du produit. La substitution partielle combinée est une solution efficace pour conserver au mieux la qualité organoleptique des saucissons, en permettant, d’une part, d’éviter les défauts texturaux et sensoriels liés aux modifications physicochimiques, protéolytiques et lipolytiques générés par une réduction directe combinée, et d’autre part, d’améliorer l’arôme du produit en rehaussant les niveaux d’oxydations lipidique et protéique. L’étude des transferts d’eau et de sel a mis en évidence une migration du sel vers le cœur du saucisson, et a permis de déterminer des valeurs de diffusivité apparente de l’eau en surface de ces produits. Il a été montré qu’une forte réduction en matière grasse réduisait la diffusivité de l’eau à la surface du saucisson. Une isotherme de sorption spécifique permettant de prédire l’aw en fonction des teneurs en eau, en lipides et en sel a été construite en adaptant un modèle de Ross établi pour la gélatine salée et grasse. / Because of public health problems, the food industry must lower sodium and animal fat contents in all food products, therefore in cured meat products. During dry-fermented sausage manufacture, a combined reduction both in salt and animal fat contents may induce microbial safety problems and textural and aroma defects due to physical-chemical and biochemical changes. On account of that, this work of thesis aims (1) to investigate the impact of a direct reduction on the salt and animal fat contents on the physical-chemical and biochemical evolutions in the products, (2) to identify the aromatic compounds responsible for the aroma of dry-fermented sausage, and their origins, (3) to develop new nutritionally-improved formulations of dry-fermented sausages with less sodium and saturated fatty acids, and (4) to study the impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages and to build a specific sorption isotherm curve for dry sausages. The study of the effect of a combined direct reduction highlighted the difficulty of manufacturing sodium-reduced fat-reduced dry sausages, without affecting the physical-chemical and biochemical evolutions. Identification of odorous volatile compounds of high quality dry sausages showed that flavouring, especially garlic and black pepper, could be a good solution for improving the aromatic quality of salt-reduced fat-reduced dry-fermented sausages. The impact of flavouring and of a combined salt and animal fat replacement by potassium chloride and oleic sunflower oil, respectively, on physical-chemical properties, biochemical reactions and sensory attributes of dry-fermented sausages was then studied. This specific study showed the crucial role played by flavouring which introduces aromatic molecules that enhance the product acceptability by consumers, which acts as an enhancer of the saltiness perception and which improves the product appearance and texture by boosting the fermentation process. Consequently, the combined partial substitution is an efficient solution to preserve at best the organoleptic quality of the products, allowing, on one hand, avoiding the textural and sensory defects related to physical-chemical, proteolytic and lipolytic modifications induced by a combined direct reduction, and on the other hand, enhancing the product aroma by increasing the levels of lipid and protein oxidations. The study on water and salt transfers highlighted a salt diffusion towards the dry sausage core, and made it possible to determine values of apparent water diffusivity at the sausage surface. We demonstrated that a strong reduction in animal fat content significantly lowered the water diffusivity value at the product surface. A specific sorption isotherm curve based on a modified Ross model was built, allowing dry-fermented sausages water activity to be calculated as a function of water, fat and salt contents.