Technological properties of Lactic Acid Bacteria isolated from raw cereal material

SALVUCCI, EMILIANO; LE BLANC, JEAN GUY; PEREZ, GABRIELA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 p. 185 - 191

0023-6438

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 (BLIS) with antilisterial activity. Eight strains were selected for use as sourdough starters and in situ applications based on their important technological properties.