ICYTAC 23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
artículos
Título:
Technological properties of Lactic acid bacteria isolated from raw cereal material
Autor/es:
LE BLANC JG; SALVUCCI E; PEREZ, GABRIELA T.
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2016 vol. 70 p. 185 - 191
ISSN:
0023-6438
Resumen:
Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing differentmorphological appearances were isolated and differentiated based on phenotypic characteristics. Fifty strains wereidentified 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 productionof folate (61 and 57 ng/mL, respectively) as did Enterococcus mundtii ES63 which reached a total folate productionof 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 technologicalproperties.
