Technological properties of Lactic acid bacteria isolated from raw cereal material

被引：53
|
作者：
Salvucci, Emiliano [1 ,2 ]
LeBlanc, Jean Guy [3 ]
Perez, Gabriela [1 ,4 ]
机构：
[1] Univ Nacl Cordoba, ICYTAC CONICET UNC, Juan Filloy S-N, RA-5000 Cordoba, Cordoba, Argentina
[2] Univ Nacl Cordoba, Fac Ciencias Exactas Fis & Nat, Dept Quim Ind & Aplicada, Lab Microbiol & Biotecnol, RA-5000 Cordoba, Argentina
[3] CERELA CONICET, Chacabuco 145, RA-4000 San Miguel De Tucuman, Argentina
[4] Univ Nacl Cordoba, Fac Ciencias Agr, RA-5000 Cordoba, Cordoba, Argentina
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 70卷
关键词：
Lactic acid bacteria; Folate; Bacteriocin; Cereals; Wheat flour; STARTER CULTURES; ENTEROCIN CRL35; FOLATE; DIVERSITY; STRAIN;
D O I：
10.1016/j.lwt.2016.02.043
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing different morphological appearances were isolated and differentiated based on phenotypic characteristics. Fifty strains were identified by 16S rRNA gene sequencing analysis obtaining LAB from genera Enterococcus, Lactobacillus and Pediococcus. Technological and nutritional characteristics (acidifying capacity, antimicrobial production, proteolytic activity, folate production) were analyzed. Lactobacillus pentosus ES124 and Lactobacillus plantarum ES137 presented high production of folate (61 and 57 ng/mL, respectively) as did Enterococcus mundtii ES63 which reached a total folate production of 70 ng/mL. Six LAB strains produced bacteriocin-like inhibitory substances (BUS) with antilisterial activity. Eight strains were selected for use as sourdough starters and in situ applications based on their important technological properties. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：185 / 191
页数：7
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