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
相关论文
共 50 条
  • [21] ANTIMICROBIAL PROPERTIES AND PROBIOTIC POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM RAW BEEF IN IBADAN, NIGERIA
    Ajao, Obabiyi
    Banwo, Kolawole
    Ogunremi, Omotade
    Sanni, Abiodun
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2018, 8 (02): : 770 - 773
  • [22] Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
    Franciosi, Elena
    Settanni, Luca
    Cavazza, Agostino
    Poznanski, Ellsa
    INTERNATIONAL DAIRY JOURNAL, 2009, 19 (01) : 3 - 11
  • [23] Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk
    Rodríguez, E
    González, B
    Gaya, P
    Nuñez, M
    Medina, M
    INTERNATIONAL DAIRY JOURNAL, 2000, 10 (1-2) : 7 - 15
  • [24] Studies on some technological properties of predominant lactic acid bacteria isolated from Nigerian fermented foods
    Olasupo, NA
    Schillinger, U
    Holzapfel, WH
    FOOD BIOTECHNOLOGY, 2001, 15 (03) : 157 - 167
  • [25] Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products
    Dewan, Sailendra
    Tamang, Jyoti Prakash
    ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 2007, 92 (03): : 343 - 352
  • [26] Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages
    Landeta, G.
    Curiel, J. A.
    Carrascosa, A. V.
    Munoz, R.
    de las Rivas, B.
    MEAT SCIENCE, 2013, 95 (02) : 272 - 280
  • [27] Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives
    Yalcinkaya, Seda
    Kilic, Guelden Basyigit
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (04): : 2027 - 2037
  • [28] Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products
    Sailendra Dewan
    Jyoti Prakash Tamang
    Antonie van Leeuwenhoek, 2007, 92 : 343 - 352
  • [29] Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives
    Seda Yalçınkaya
    Gülden Başyiğit Kılıç
    Journal of Food Science and Technology, 2019, 56 : 2027 - 2037
  • [30] Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties
    Nikodinoska, Ivana
    Tabanelli, Giulia
    Baffoni, Loredana
    Gardini, Fausto
    Gaggia, Francesca
    Barbieri, Federica
    Di Gioia, Diana
    FOODS, 2023, 12 (04)
12345