publication . Article . Other literature type . 2019

Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina

Juliana Bleckwedel; Fernanda Mozzi; Luc De Vuyst; Roxana Medina; Elvira Maria Hebert; Luciana G. Ruiz Rodríguez; Florencia Mohamed;
Open Access English
  • Published: 21 May 2019
  • Publisher: Frontiers Media S.A.
  • Country: Argentina
Abstract
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, ...
Subjects
free text keywords: ESTERASES, FRUCTOBACILLUS, FRUCTOPHILIC LACTIC ACID BACTERIA, FUNCTIONAL PROPERTIES, LACTIC ACID BACTERIA, MANNITOL, MICROBIAL DIVERSITY, TROPICAL FRUITS, Alimentos y Bebidas, Otras Ingenierías y Tecnologías, INGENIERÍAS Y TECNOLOGÍAS, Microbiology, QR1-502, Microbiology (medical), Original Research, Food science, Fermentation in food processing, Bacteria, biology.organism_classification, biology, Fermentation, Lactobacillus, Weissella, Lactococcus, Lactic acid, chemistry.chemical_compound, chemistry, Leuconostoc
141 references, page 1 of 10

Abeijón Mukdsi M.C. (2009). Esterases of Lactic Acid Bacteria in Fermented Foods. Ph. D. Thesis, Universidad Nacional de Tucumán, Argentina.

Abeijón Mukdsi M.C.Medina R.B.Alvarez M.d,.F González S.N. (2009). Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses. Food Chemistry 117, 241–247. 10.1016/j.foodchem.2009.03.105 [OpenAIRE] [DOI]

Alvarez-Perez S.Herrera C.M.de Vega C. (2012). Zooming-in on floral nectar: a first exploration of nectar-associated bacteria in wild plant communities. FEMS Microbiol. Ecol. 80, 591–602. 10.1111/j.1574-6941.2012.01329.x 22324904 [OpenAIRE] [PubMed] [DOI]

Anderson K.E.Sheehan T.H.Mott B.M.Maes P.Snyder L.Schwan M.R.. (2013). Microbial ecology of the hive and pollination landscape: bacterial associates from floral nectar, the alimentary tract and stored food of honey bees (Apis mellifera). PLoS ONE 8:e83125. 10.1371/journal.pone.0083125 24358254 [OpenAIRE] [PubMed] [DOI]

Antunes A.Rainey F.A.Nobre M.F.Schumann P.Ferreira A.M.Ramos A.. (2002). Leuconostoc ficulneum sp. nov., a novel lactic acid bacterium isolated from a ripe fig, and reclassification of Lactobacillus fructosus as Leuconostoc fructosum comb. nov.Int. J.Syst. Evol. Microbiol.52, 647–655. 10.1099/00207713-52-2-647 11931179 [OpenAIRE] [PubMed] [DOI]

Askari G.Kahouadji A.Khedid K.Charof R.Mennane Z. (2012). Screenings of lactic acid bacteria isolated from dried fruits and study of their antibacterial activity. Middle East J. Sci. Res. 11, 209–215.

Bae S.Fleet G.Heard G. (2006). Lactic acid bacteria associated with wine grapes from several Australian vineyards. J. Appl. Microbiol. 100, 712–727. 10.1111/j.1365-2672.2006.02890.x 16553726 [OpenAIRE] [PubMed] [DOI]

Bover-Cid S.Holzapfel W.H. (1999). Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53, 33–41. 10.1016/S0168-1605(99)00152-X 10598112 [OpenAIRE] [PubMed] [DOI]

Bradford M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72, 248–254. 10.1016/0003-2697(76)90527-3 942051 [PubMed] [DOI]

Brown T.A. (1995). Purification of DNA from living cells, in Gene Cloning: An Introduction, eds Chapman & Hall (Manchester: Stanley Thornes), 27–51.

Buckenhüskes H.J. (1993). Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol. Rev. 12, 253–271. 10.1016/0168-6445(93)90067-J [OpenAIRE] [DOI]

Cachon R.Jeanson S.Aldarf M.Divies C. (2002). Characterisation of lactic starters based on acidification and reduction activities. Le Lait 82, 281–288. 10.1051/lait:2002010 [OpenAIRE] [DOI]

Camu N.De Winter T.Verbrugghe K.Cleenwerck I.Vandamme P.Takrama J.S.. (2007). Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl. Environ. Microbiol.73, 1809–1824. 10.1128/AEM.02189-06 17277227 [OpenAIRE] [PubMed] [DOI]

Carina Audisio M.Torres M.J.Sabat,éD.C.Ibarguren C.Apella M.C. (2011). Properties of different lactic acid bacteria isolated from Apis mellifera L. bee-gut. Microbiol. Res. 166, 1–13. 10.1016/j.micres.2010.01.003 20116222 [OpenAIRE] [PubMed] [DOI]

Carvalheiro F.Moniz P.Duarte L.C.Esteves M.P.Gírio F.M. (2011). Mannitol production by lactic acid bacteria grown in supplemented carob syrup. J. Indust. Microbiol. Biotechnol. 38, 221–227. 10.1007/s10295-010-0823-5 20820868 [OpenAIRE] [PubMed] [DOI]

141 references, page 1 of 10
Abstract
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, ...
Subjects
free text keywords: ESTERASES, FRUCTOBACILLUS, FRUCTOPHILIC LACTIC ACID BACTERIA, FUNCTIONAL PROPERTIES, LACTIC ACID BACTERIA, MANNITOL, MICROBIAL DIVERSITY, TROPICAL FRUITS, Alimentos y Bebidas, Otras Ingenierías y Tecnologías, INGENIERÍAS Y TECNOLOGÍAS, Microbiology, QR1-502, Microbiology (medical), Original Research, Food science, Fermentation in food processing, Bacteria, biology.organism_classification, biology, Fermentation, Lactobacillus, Weissella, Lactococcus, Lactic acid, chemistry.chemical_compound, chemistry, Leuconostoc
141 references, page 1 of 10

Abeijón Mukdsi M.C. (2009). Esterases of Lactic Acid Bacteria in Fermented Foods. Ph. D. Thesis, Universidad Nacional de Tucumán, Argentina.

Abeijón Mukdsi M.C.Medina R.B.Alvarez M.d,.F González S.N. (2009). Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses. Food Chemistry 117, 241–247. 10.1016/j.foodchem.2009.03.105 [OpenAIRE] [DOI]

Alvarez-Perez S.Herrera C.M.de Vega C. (2012). Zooming-in on floral nectar: a first exploration of nectar-associated bacteria in wild plant communities. FEMS Microbiol. Ecol. 80, 591–602. 10.1111/j.1574-6941.2012.01329.x 22324904 [OpenAIRE] [PubMed] [DOI]

Anderson K.E.Sheehan T.H.Mott B.M.Maes P.Snyder L.Schwan M.R.. (2013). Microbial ecology of the hive and pollination landscape: bacterial associates from floral nectar, the alimentary tract and stored food of honey bees (Apis mellifera). PLoS ONE 8:e83125. 10.1371/journal.pone.0083125 24358254 [OpenAIRE] [PubMed] [DOI]

Antunes A.Rainey F.A.Nobre M.F.Schumann P.Ferreira A.M.Ramos A.. (2002). Leuconostoc ficulneum sp. nov., a novel lactic acid bacterium isolated from a ripe fig, and reclassification of Lactobacillus fructosus as Leuconostoc fructosum comb. nov.Int. J.Syst. Evol. Microbiol.52, 647–655. 10.1099/00207713-52-2-647 11931179 [OpenAIRE] [PubMed] [DOI]

Askari G.Kahouadji A.Khedid K.Charof R.Mennane Z. (2012). Screenings of lactic acid bacteria isolated from dried fruits and study of their antibacterial activity. Middle East J. Sci. Res. 11, 209–215.

Bae S.Fleet G.Heard G. (2006). Lactic acid bacteria associated with wine grapes from several Australian vineyards. J. Appl. Microbiol. 100, 712–727. 10.1111/j.1365-2672.2006.02890.x 16553726 [OpenAIRE] [PubMed] [DOI]

Bover-Cid S.Holzapfel W.H. (1999). Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53, 33–41. 10.1016/S0168-1605(99)00152-X 10598112 [OpenAIRE] [PubMed] [DOI]

Bradford M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72, 248–254. 10.1016/0003-2697(76)90527-3 942051 [PubMed] [DOI]

Brown T.A. (1995). Purification of DNA from living cells, in Gene Cloning: An Introduction, eds Chapman & Hall (Manchester: Stanley Thornes), 27–51.

Buckenhüskes H.J. (1993). Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol. Rev. 12, 253–271. 10.1016/0168-6445(93)90067-J [OpenAIRE] [DOI]

Cachon R.Jeanson S.Aldarf M.Divies C. (2002). Characterisation of lactic starters based on acidification and reduction activities. Le Lait 82, 281–288. 10.1051/lait:2002010 [OpenAIRE] [DOI]

Camu N.De Winter T.Verbrugghe K.Cleenwerck I.Vandamme P.Takrama J.S.. (2007). Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl. Environ. Microbiol.73, 1809–1824. 10.1128/AEM.02189-06 17277227 [OpenAIRE] [PubMed] [DOI]

Carina Audisio M.Torres M.J.Sabat,éD.C.Ibarguren C.Apella M.C. (2011). Properties of different lactic acid bacteria isolated from Apis mellifera L. bee-gut. Microbiol. Res. 166, 1–13. 10.1016/j.micres.2010.01.003 20116222 [OpenAIRE] [PubMed] [DOI]

Carvalheiro F.Moniz P.Duarte L.C.Esteves M.P.Gírio F.M. (2011). Mannitol production by lactic acid bacteria grown in supplemented carob syrup. J. Indust. Microbiol. Biotechnol. 38, 221–227. 10.1007/s10295-010-0823-5 20820868 [OpenAIRE] [PubMed] [DOI]

141 references, page 1 of 10
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