Antimicrobial activity and group B viamin production of lactic acid bactéria isolated from chicha, a traditional maize-based fermented beverage

YEPEZ, A.; JUAREZ DEL VALLE, M.; ELIZAQUIVEL, P.; LEBLANC, JEAN GUY; VIGNOLO, G.; COCCONCELLI, P.S.; AZNAR, R.

Maastricht

Congreso; 6th Congress of European Microbiologists ? FEMS; 2015

FEMS

Many lactic acid bacteria (LAB) strains show extraordinary metabolic abilities, which are interesting for their application in functional food development such as B-group vitamin overproduction. In this context, the determination of quality and food safety related traits i.e. antibiotic resistance are required.In this study 29 Lactobacillus plantarum strains isolated from chicha, a traditional maize-based fermented Andean beverage, and previously selected by their ability to produce folic acid, were screened for riboflavin production (by reverse phase HPLC with fluorescence detector) and for the presence of riboflavin production related genes (ribA, ribB, ribC, ribG and ribH), antibacterial activity (Gaudana et al. 2010. Brit J Nutr. 103: 1620?1628) and antifungal activity (Magnusson et al. 2003. FEMS Microbiol Lett. 219:129-135). Regarding food safety, antibiotics resistance was tested as recommended by EFSA (European Food Safety Authority, 2012) for Lb. plantarum. Most strains strongly inhibited the growth of Listeria innocua CECT 910T, Escherichia coli CECT 5947, Salmonella enterica CECT 4138 and showed antifungal activity against Aspergillus oryzae CECT 2094. Some of them, inhibited Aspergillus niger CECT 2807, as well. Among them, four strains exhibited traits of interest for the functional food industry. They produced 400ng/ml riboflavin, determined by HPLC, and showed the amplification products corresponding to genes in the riboflavin synthetic pathway. All of these were sensitive to the antibiotics tested and were able to inhibit the growth of relevant food pathogens and spoiler fungi.