Lactobacillus plantarum isolated from red pepper improve the properties of fermented carrots.

RODRÍGUEZ VAQUERO MJ, PERATO M, TOLEDO L Y SAGUIR FM

ROSARIO

Congreso; IX Congreso de Microbiología General.; 2013

SAMIGE

The aim of this work was the isolation and identification of lactic acid bacteria with homolactic metabolism from eggplant; the lactic acid production and antibacterial activity were adopted as selected criteria to be included in the elaboration of fermented carrots as starter cultures. Between 50 isolated colonies, 14 were identified as lactic acid bacteria with homolactic metabolism, but only lactic acid bacteria identified phenotypic and genotypic as Lactobacillus plantarum were effective to produce cellular death and inhibit biofilm formation of five pathogenic bacteria. L. plantarum SB1 and SB2 were included in carrot fermentation on the basis of the best lactic acid production, antibacterial activity as well as the lowest C4 compounds and H2S formation.