publication . Part of book or chapter of book . 2020

Microbiota of Wild Fruits from the Amazon Region of Ecuador: Linking Diversity and Functional Potential of Lactic Acid Bacteria with Their Origin

Gabriela N. Tenea; Pablo Jarrin-V; Lucia Yepez;
Open Access English
  • Published: 09 Nov 2020
  • Publisher: IntechOpen
Abstract
<jats:p>Subtropical wild fruits are a reservoir of microbial diversity and represent a potential source of beneficial microorganisms. Wild fruits provide essential nutrients, minerals, and antioxidants that contribute to human health. Many of these wild fruits are used by indigenous peoples for medicine and food, but there is yet an unexplored potential in the study of their properties and benefits. Wild fruits from the Amazon region and their associated active substances or bacterial communities can prevent disease, provide appropriate nutrition, contribute to new sources of income, and improve lives. Despite its condition as a megabiodiverse country, Ecuador s...
Subjects
Medical Subject Headings: food and beverages
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Part of book or chapter of book . 2020
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25 references, page 1 of 2

[1] Garcia EF, Luciano WA, Xavier DE, da Costa WC, de Sousa Oliveira K, Franco OL. et al. Identification of lactic acid bacteria in fruit pulp processing byproducts and potential probiotic properties of selected Lactobacillus strains. Frontiers in Microbiology. 2016;7: 1371. DOI: 10.3389/fmicb.2016.01371

[2] Ruiz Rodríguez, LG, Aller K, Bru E, De Vuyst L, Hebert EM, Mozzi F. Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034. Applied Microbiology and Biotechnology. 2017;101:6165-6177. DOI: 10.1007/s00253-017-8395-1

[3] Szutowska J. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review. European Food Research and Technology. 2020;246:357- 372. DOI: 10.1007/s00217-019-03425-7 [OpenAIRE]

[4] European Food Safety authority (EFSA). Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA J. 2012: 10:2740-9.16. 732:1-15. DOI: 10.2903/j.efsa.2008.732

[5] Mattia A, Merker R. Regulation of probiotic substances as ingredients in foods: Premarket approval or “generally recognized as safe” notification. Clinical Infectious Diseases. 2008; 46(supplement_2):S115-S118. DOI: 10.1086/523329 [OpenAIRE]

[6] Laulund S, Wind A, Derkx PM, Zuliani V. Regulatory and safety requirements for food cultures. Microorganisms. 2017;5:E28. DOI: 10.3390/microorganisms5020028 [OpenAIRE]

[7] Fraqueza MJ. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. International Journal of Food Microbiology. 2015, 212, 76-88. DOI: 10.1016/j. ijfoodmicro.2015.04.035 [OpenAIRE]

[8] Chao SH, Huang HY, Kang YH, Watanabe K, Tsai YC. The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation. LWT - Food Sci and Technology. 2013;51:135-142. DOI: 10.1016/j.lwt. 2012.09.015

[9] Emerenini E, Afolabi O, Okolie P, Akintokun A. Isolation and molecular characterization of lactic acid bacteria isolated from fresh fruits and vegetables using nested PCR analysis. Brazilian Microbiology Research Journal. 2013;3:368-377. DOI: 10.9734/ BMRJ/2013/2520 [OpenAIRE]

[10] Mustopa AZ, Fatimah F. Diversity of Lactic acid bacteria Isolated from Indonesian traditional fermented foods. Microbiology Indonesia. 2014;8(2):48- 57. DOI: 10.5454/mi.8.2.2

[11] Barraclough T, Balbi K, Ellis R. Evolving concepts of bacterial species. Evolutionary Biology. 2012;39:148-157. DOI: 10.1007/s11692-012-9181-8 [OpenAIRE]

[12] Naeem M, Ilyas M, Haider S, Baig S, Saleem, M. Isolation characterization and identification of lactic acid bacteria from fruit juices and their efficacy against antibiotics. Pakistan Journal of Botany. 2012;44:323-328

[13] Di Cagno R, Filannino P, Gobbetti M. Vegetable and fruit fermentation by lactic acid bacteria. In: Mozzi F, Raya RR, Vignolo GM, editors. Biotechnology of Lactic Acid Bacteria: Novel Applications. Chichester:John Wiley & Sons; 2015. p. 216-230. DOI: 10.1002/9781118868386.ch14 [OpenAIRE]

[14] Filannino P, Di Cagno R, and Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Current Opinion in Biotechnology. 2018;49: 64-72. DOI: 10.1016/j.copbio.2017.07.016 [OpenAIRE]

[16] Benavidez A, Ulcuango M, Yépez L, Tenea, GN. Assessment of the in vitro bioactive properties of lactic acid bacteria isolated from native ecological niches of Ecuador. Revista Argentina de Microbiologia. 2016;48:236-244. DOI: 10.1016/j.ram.2016.05.003 [OpenAIRE]

25 references, page 1 of 2
Abstract
<jats:p>Subtropical wild fruits are a reservoir of microbial diversity and represent a potential source of beneficial microorganisms. Wild fruits provide essential nutrients, minerals, and antioxidants that contribute to human health. Many of these wild fruits are used by indigenous peoples for medicine and food, but there is yet an unexplored potential in the study of their properties and benefits. Wild fruits from the Amazon region and their associated active substances or bacterial communities can prevent disease, provide appropriate nutrition, contribute to new sources of income, and improve lives. Despite its condition as a megabiodiverse country, Ecuador s...
Subjects
Medical Subject Headings: food and beverages
Download fromView all 2 versions
InTech
Part of book or chapter of book . 2020
Provider: InTech
http://www.intechopen.com/down...
Part of book or chapter of book . 2020
Provider: Crossref
25 references, page 1 of 2

[1] Garcia EF, Luciano WA, Xavier DE, da Costa WC, de Sousa Oliveira K, Franco OL. et al. Identification of lactic acid bacteria in fruit pulp processing byproducts and potential probiotic properties of selected Lactobacillus strains. Frontiers in Microbiology. 2016;7: 1371. DOI: 10.3389/fmicb.2016.01371

[2] Ruiz Rodríguez, LG, Aller K, Bru E, De Vuyst L, Hebert EM, Mozzi F. Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034. Applied Microbiology and Biotechnology. 2017;101:6165-6177. DOI: 10.1007/s00253-017-8395-1

[3] Szutowska J. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review. European Food Research and Technology. 2020;246:357- 372. DOI: 10.1007/s00217-019-03425-7 [OpenAIRE]

[4] European Food Safety authority (EFSA). Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA J. 2012: 10:2740-9.16. 732:1-15. DOI: 10.2903/j.efsa.2008.732

[5] Mattia A, Merker R. Regulation of probiotic substances as ingredients in foods: Premarket approval or “generally recognized as safe” notification. Clinical Infectious Diseases. 2008; 46(supplement_2):S115-S118. DOI: 10.1086/523329 [OpenAIRE]

[6] Laulund S, Wind A, Derkx PM, Zuliani V. Regulatory and safety requirements for food cultures. Microorganisms. 2017;5:E28. DOI: 10.3390/microorganisms5020028 [OpenAIRE]

[7] Fraqueza MJ. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. International Journal of Food Microbiology. 2015, 212, 76-88. DOI: 10.1016/j. ijfoodmicro.2015.04.035 [OpenAIRE]

[8] Chao SH, Huang HY, Kang YH, Watanabe K, Tsai YC. The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation. LWT - Food Sci and Technology. 2013;51:135-142. DOI: 10.1016/j.lwt. 2012.09.015

[9] Emerenini E, Afolabi O, Okolie P, Akintokun A. Isolation and molecular characterization of lactic acid bacteria isolated from fresh fruits and vegetables using nested PCR analysis. Brazilian Microbiology Research Journal. 2013;3:368-377. DOI: 10.9734/ BMRJ/2013/2520 [OpenAIRE]

[10] Mustopa AZ, Fatimah F. Diversity of Lactic acid bacteria Isolated from Indonesian traditional fermented foods. Microbiology Indonesia. 2014;8(2):48- 57. DOI: 10.5454/mi.8.2.2

[11] Barraclough T, Balbi K, Ellis R. Evolving concepts of bacterial species. Evolutionary Biology. 2012;39:148-157. DOI: 10.1007/s11692-012-9181-8 [OpenAIRE]

[12] Naeem M, Ilyas M, Haider S, Baig S, Saleem, M. Isolation characterization and identification of lactic acid bacteria from fruit juices and their efficacy against antibiotics. Pakistan Journal of Botany. 2012;44:323-328

[13] Di Cagno R, Filannino P, Gobbetti M. Vegetable and fruit fermentation by lactic acid bacteria. In: Mozzi F, Raya RR, Vignolo GM, editors. Biotechnology of Lactic Acid Bacteria: Novel Applications. Chichester:John Wiley & Sons; 2015. p. 216-230. DOI: 10.1002/9781118868386.ch14 [OpenAIRE]

[14] Filannino P, Di Cagno R, and Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Current Opinion in Biotechnology. 2018;49: 64-72. DOI: 10.1016/j.copbio.2017.07.016 [OpenAIRE]

[16] Benavidez A, Ulcuango M, Yépez L, Tenea, GN. Assessment of the in vitro bioactive properties of lactic acid bacteria isolated from native ecological niches of Ecuador. Revista Argentina de Microbiologia. 2016;48:236-244. DOI: 10.1016/j.ram.2016.05.003 [OpenAIRE]

25 references, page 1 of 2
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