Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables

Autores
Saez, Gabriel Dario; Flomenbaum, Leandro; Zarate, Gabriela del Valle
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4 % NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97–100 % identity) as: Lactobacillus rhamnosus CRL2159 and CRL2164, L. plantarum CRL2161 and CRL2162, Weissella viridescens CRL2160 and W. paramesenteroides CRL2163. Relevant properties for pickle manufacturing were further assessed. At an initial pH=4.5 and 7 % NaCl, L. plantarum CRL2162 and L. rhamnosus CRL2164 performed the best with high growth and inhibitory activity against Escherichia coli and Listeria innocua. There was no obvious antagonism among the selected strains that would dismiss their use in mixed cultures. Properties of the selected LAB suggest their potential as starter cultures for obtaining standardized, fermented vegetable products of high quality. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the canned vegetable market.
Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; Argentina
Fil: Flomenbaum, Leandro. Universidad San Pablo Tucumán; Argentina
Fil: Zarate, Gabriela del Valle. Universidad San Pablo Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Fermented Vegetables
Lactic Acid Bacteria
Starter Culture
Pickles
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/81433
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetablesSaez, Gabriel DarioFlomenbaum, LeandroZarate, Gabriela del ValleFermented VegetablesLactic Acid BacteriaStarter CulturePickleshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4 % NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97–100 % identity) as: Lactobacillus rhamnosus CRL2159 and CRL2164, L. plantarum CRL2161 and CRL2162, Weissella viridescens CRL2160 and W. paramesenteroides CRL2163. Relevant properties for pickle manufacturing were further assessed. At an initial pH=4.5 and 7 % NaCl, L. plantarum CRL2162 and L. rhamnosus CRL2164 performed the best with high growth and inhibitory activity against Escherichia coli and Listeria innocua. There was no obvious antagonism among the selected strains that would dismiss their use in mixed cultures. Properties of the selected LAB suggest their potential as starter cultures for obtaining standardized, fermented vegetable products of high quality. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the canned vegetable market.Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; ArgentinaFil: Flomenbaum, Leandro. Universidad San Pablo Tucumán; ArgentinaFil: Zarate, Gabriela del Valle. Universidad San Pablo Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2018-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81433Saez, Gabriel Dario; Flomenbaum, Leandro; Zarate, Gabriela del Valle; Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 56; 3; 9-2018; 398-4101330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.56.03.18.5631info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:51Zoai:ri.conicet.gov.ar:11336/81433instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:52.017CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
title Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
spellingShingle Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
Saez, Gabriel Dario
Fermented Vegetables
Lactic Acid Bacteria
Starter Culture
Pickles
title_short Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
title_full Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
title_fullStr Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
title_full_unstemmed Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
title_sort Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables
dc.creator.none.fl_str_mv Saez, Gabriel Dario
Flomenbaum, Leandro
Zarate, Gabriela del Valle
author Saez, Gabriel Dario
author_facet Saez, Gabriel Dario
Flomenbaum, Leandro
Zarate, Gabriela del Valle
author_role author
author2 Flomenbaum, Leandro
Zarate, Gabriela del Valle
author2_role author
author
dc.subject.none.fl_str_mv Fermented Vegetables
Lactic Acid Bacteria
Starter Culture
Pickles
topic Fermented Vegetables
Lactic Acid Bacteria
Starter Culture
Pickles
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4 % NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97–100 % identity) as: Lactobacillus rhamnosus CRL2159 and CRL2164, L. plantarum CRL2161 and CRL2162, Weissella viridescens CRL2160 and W. paramesenteroides CRL2163. Relevant properties for pickle manufacturing were further assessed. At an initial pH=4.5 and 7 % NaCl, L. plantarum CRL2162 and L. rhamnosus CRL2164 performed the best with high growth and inhibitory activity against Escherichia coli and Listeria innocua. There was no obvious antagonism among the selected strains that would dismiss their use in mixed cultures. Properties of the selected LAB suggest their potential as starter cultures for obtaining standardized, fermented vegetable products of high quality. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the canned vegetable market.
Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; Argentina
Fil: Flomenbaum, Leandro. Universidad San Pablo Tucumán; Argentina
Fil: Zarate, Gabriela del Valle. Universidad San Pablo Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4 % NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97–100 % identity) as: Lactobacillus rhamnosus CRL2159 and CRL2164, L. plantarum CRL2161 and CRL2162, Weissella viridescens CRL2160 and W. paramesenteroides CRL2163. Relevant properties for pickle manufacturing were further assessed. At an initial pH=4.5 and 7 % NaCl, L. plantarum CRL2162 and L. rhamnosus CRL2164 performed the best with high growth and inhibitory activity against Escherichia coli and Listeria innocua. There was no obvious antagonism among the selected strains that would dismiss their use in mixed cultures. Properties of the selected LAB suggest their potential as starter cultures for obtaining standardized, fermented vegetable products of high quality. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the canned vegetable market.
publishDate 2018
dc.date.none.fl_str_mv 2018-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/81433
Saez, Gabriel Dario; Flomenbaum, Leandro; Zarate, Gabriela del Valle; Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 56; 3; 9-2018; 398-410
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81433
identifier_str_mv Saez, Gabriel Dario; Flomenbaum, Leandro; Zarate, Gabriela del Valle; Lactic acid bacteria from argentinean fermented foods: isolation and characterization for their potential use as starters for fermentation of vegetables; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 56; 3; 9-2018; 398-410
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.56.03.18.5631
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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