Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

Saez, Gabriel Dario; Saavedra, Lucila; Hébert, Elvira María; Zárate, Gabriela

doi:10.1016/j.lwt.2018.03.040

Cited by 43 publications

(27 citation statements)

References 37 publications

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“…The pure LAB cultures were grown under sterile conditions in MRS broth at 37 • C for 72 h, and stored at −80 • C in an ultra-freezer (Angelantoni, Cimacolle, Italy) in sterile capped plastic tubes (Eppendorf, Vienna, Austria) with 40% (v/v) glycerol solution until further use [61,62]. All the newly isolated LAB strains were included into the Microorganisms Collection of Dunărea de Jos University of Galat , i (acronym: MIUG), Galati, Romania.…”

Section: Maintenance and Reactivation Of Pure Cultures Of Presumptivementioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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Section: Maintenance and Reactivation Of Pure Cultures Of Presumptivementioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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“…The most frequently isolated LAB genus found in plants is Leuconostoc, and L. mesenteroides is the main specie associated with fresh vegetables [ 23 ] including Curly kale [ 20 ], cocoa beans [ 19 ] and Faba beans [ 14 ]. Furthermore, Enterococci as E. mundtii and E. faecium are commonly isolated from plant material [ 32 ] like fresh fruits and vegetables [ 33 ], cereals [ 13 , 30 ], chickpea sourdough [ 11 ], and fermented kidney beans flour [ 15 ] among others. Among the E. mundtii isolates identified, TOV9 showed antimicrobial activity against seven of the indicator microorganisms ( L. monocytogenes, L. lactis , F. oxysporum , P. expansum , C. albicans , S. cerevisiae , and C. tropicalis ).…”

Section: Discussionmentioning

confidence: 99%

“…Di Cagno et al [ 10 ] suggested screening starter cultures among the autochthonous microbiota of vegetables and fruits due to the high probability that these strains will guarantee extended shelf life while keeping the desired nutritional, rheological, and sensory characteristics. Furthermore, novel strains of LAB have been evaluated as fermentation starters [ 9 , 11 , 12 , 13 , 14 ]. In the preparation of fermented foods, it is expected that the addition of chemical products to avoid the growth of unwanted microorganisms; however, the use of those compounds can affect the growth of starter cultures.…”

Section: Introductionmentioning

confidence: 99%

“…The primary enzymes employed for food production include amylases, proteases, and lipases [ 17 ]. Amylase [ 18 ], citrate lyase [ 19 ], and protease [ 11 , 14 ] activities have been previously reported in LAB isolated from vegetable sources. Another useful characteristic of LAB is the production of exopolysaccharides, which are able to enhance organoleptic characteristics and stability of food [ 16 ] and can enhance the adhesion and colonization of probiotic bacteria to the gastrointestinal tract [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities

Linares-Morales

Cuellar-Nevárez

Rivera-Chavira

et al. 2020

Foods

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Lactic acid bacteria (LAB) are an important source of bioactive metabolites and enzymes. LAB isolates from fresh vegetable sources were evaluated to determine their antimicrobial, enzymatic, and adhesion activities. A saline solution from the rinse of each sample was inoculated in De Man, Rogosa and Sharpe Agar (MRS Agar) for isolates recovery. Antimicrobial activity of cell-free supernatants from presumptive LAB isolates was evaluated by microtitration against Gram-positive, Gram-negative, LAB, mold, and yeast strains. Protease, lipase, amylase, citrate metabolism and adhesion activities were also evaluated. Data were grouped using cluster analysis, with 85% of similarity. A total of 76 LAB isolates were recovered, and 13 clusters were formed based on growth inhibition of the tested microorganisms. One cluster had antimicrobial activity against Gram-positive bacteria, molds and yeasts. Several LAB strains, PIM4, ELO8, PIM5 and CAL14 strongly inhibited the growth of L. monocytogenes and JAV15 and TOV9 strongly inhibited the growth of F. oxysporum. Based on enzymatic activities, 5 clusters were formed. Seven isolates hydrolyzed starch, 46 proteins, 14 lipids, and 36 metabolized citrate. LAB isolates with the best activities were molecularly identified as Leuconostoc mesenteroides, Enterococcus mundtii and Enterococcus faecium. Overall, LAB isolated from vegetables showed potential technological applications and should be further evaluated.

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“…LAB isolated from foods are more suitable for the development of fermented products. These LAB have potential genetic makeup that make them resistant to the manufacturing conditions and antagonistic activities that allow their dominance in environment (Sáez et al, 2018). The different antimicrobial compounds produced by LAB can inhibit the growth of both Gram-positive and Gramnegative food borne pathogens including Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli (Akbar and Anal, 2014;Akbar et al, 2016).…”

Section: Research Articlementioning

confidence: 99%

Evaluation of Probiotic Potentials of the Lactic Acid Bacteria (LAB) Isolated from Raw Buffalo (Bubalus bubalis) Milk

Kalhoro¹

2019

PVJ

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Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

Cited by 43 publications

References 37 publications

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities

Evaluation of Probiotic Potentials of the Lactic Acid Bacteria (LAB) Isolated from Raw Buffalo (Bubalus bubalis) Milk

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