Study of dairy heterofermentative lactic acid bacilli for cereal-based matrices

CAPRA, M. L.; GUGLIELMOTTI, D. M.; BOCHATAY, T.; BINETTI, A. G.; BRAIDA, J.; PEVERENGO, R.; PERALTA, G.; BERGAMINI, C.; OSELLA, C.; DE LA TORRE, M. A.; QUIBERONI, A.

Food Bioscience

Elsevier

Año: 2023 vol. 56

2212-4292

Forty obligate heterofermentative lactic acid bacilli (HB) isolated from dairy environment as non-starter lactic acid bacteria (NSLAB) were studied regarding their potential as novel starter cultures for fermented foods. Preliminary genotipic and phenotypic tests allowed the selection of 16 strains, identified as Limosilactobacillus fermentum (12 strains), Levilactobacillus brevis (2), Lentilactobacillus buchneri (1) and Weissella confusa (1). They were initially studied at the technological level, focusing on stress factors (low temperature, heat, salt and acidic media), growth in milk, viability after freezing and thawing and growth in cereal-based matrices. Based on this, six strains were chosen for further studies: L. brevis (LB61 and LB66), L. buchneri (LBu39), L. fermentum (LF22 and LF68) and W. confusa (W20). The selected strains grew well in wheat and gluten-free (GF) doughs, produced exopolysaccharides, acetic and lactic acid in a ratio (