The characteristics resulting from different combinations of gluten free starchy plants (plantain, breadfruit, sweet potato) and amylolytic lactic acid bacteria (ALAB) offer opportunities to develop new functional fermented beverages, mainly for breadfruit and sweet potato, after further investigation of their formulation, sensory attributes, nutritional, and prebiotic characteristics.
A total of 300 strains of lactic acid bacteria (LAB)
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PRACTICAL APPLICATIONSThe present study describes a rapid and semiautomatic nephelometry method to screen for bacteriocin-producing lactic acid bacteria (LAB). The method uses a microtiter plate where the inhibition of the growth of indicator strains in the presence of a bacteriocin is revealed by a decrease in OD as function of time. Concomitantly, this method determines the proteinaceous nature of the antimicrobial substance and its mode of action (i.e., bactericidal or bacteriostatic) while excluding the effect of interfering antimicrobials produced by LAB (e.g., hydrogen peroxide and organic acids). Furthermore, the newly described method differs from previously described ones by its ability to test for a relatively large number of putative bacteriocin-producing strains using different controls and indicator strains, and allow early detection of bacteriocin-producing strains (within 24 h). Another feature of this method is its ability to detect with confidence bacteriocins active against gram-negative bacteria. These performances have potential to be used for rapid detection of LAB having strong capacity to inhibit pathogenic or spoilage bacteria by means of bacteriocins for possible applications in food preservation strategies.
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