Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

Autores
Jimenez, María Eugenia; Yépez, Alba; Pérez-Cataluña, Alba; Ramos Vasquez, Elena; Zúniga Dávila, Doris; Vignolo, Graciela Margarita; Aznar, Rosa
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid bacteria (LAB) diversity associated with tocosh, Peruvian traditional fermented potatoes, was for the first time investigated by culturing and high throughput sequencing (HTS) approaches. They were applied on three samples i.e. freshly harvested potatoes, one-month and eight-months production. While by culture-dependent approach a few Lactobacillus (Lb) species (Lb. sakei, Lb. casei, Lb. farciminis, Lb. brevis, Lb. fermentum) and Leuconostoc (Ln) mesenteroides were identified, twenty-four OTUs belonging to six LAB genera were considered in tocosh samples by HTS, being Lactobacillus dominant in all three samples. LAB predominated on fresh potatoes, while Clostridium, Zymophilus and Prevotella were the most abundant genus in 1- and 8-months tocosh samples. When biotechnological features were investigated, amylase and phytate-degrading abilities as well as EPS and group B vitamin (riboflavin and folate) production were exhibited by several Lb. sakei and Ln. mesenteroides strains. Safety traits of major LAB species from tocosh showed antibacterial activities as well as biogenic amines production capacity. The molecular inventory achieved by HTS approach provided information on LAB population composition during fermentation of this ancestral potato fermented product while culturing allowed the selection of LAB strains suitable for novel functional cultures design for the production of fermented starchy products.
Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
Fil: Yépez, Alba. Universidad de Valencia; España
Fil: Pérez-Cataluña, Alba. Consejo Superior de Investigaciones Científicas; España
Fil: Ramos Vasquez, Elena. Universidad Nacional Agraria La Molina; Perú
Fil: Zúniga Dávila, Doris. Universidad Nacional Agraria La Molina; Perú
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Aznar, Rosa. Universidad de Valencia; España. Consejo Superior de Investigaciones Científicas; España
Materia
Lactic Acid Bacteria
Bacterial Diversity
Tocosh
High Throughput Sequencing (Hts)
Biotechnological Potential
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/81440
Acceder
id CONICETDig_b1c0b41df050245870c17f720149f6a4
oai_identifier_str oai:ri.conicet.gov.ar:11336/81440
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturingJimenez, María EugeniaYépez, AlbaPérez-Cataluña, AlbaRamos Vasquez, ElenaZúniga Dávila, DorisVignolo, Graciela MargaritaAznar, RosaLactic Acid BacteriaBacterial DiversityTocoshHigh Throughput Sequencing (Hts)Biotechnological Potentialhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Lactic acid bacteria (LAB) diversity associated with tocosh, Peruvian traditional fermented potatoes, was for the first time investigated by culturing and high throughput sequencing (HTS) approaches. They were applied on three samples i.e. freshly harvested potatoes, one-month and eight-months production. While by culture-dependent approach a few Lactobacillus (Lb) species (Lb. sakei, Lb. casei, Lb. farciminis, Lb. brevis, Lb. fermentum) and Leuconostoc (Ln) mesenteroides were identified, twenty-four OTUs belonging to six LAB genera were considered in tocosh samples by HTS, being Lactobacillus dominant in all three samples. LAB predominated on fresh potatoes, while Clostridium, Zymophilus and Prevotella were the most abundant genus in 1- and 8-months tocosh samples. When biotechnological features were investigated, amylase and phytate-degrading abilities as well as EPS and group B vitamin (riboflavin and folate) production were exhibited by several Lb. sakei and Ln. mesenteroides strains. Safety traits of major LAB species from tocosh showed antibacterial activities as well as biogenic amines production capacity. The molecular inventory achieved by HTS approach provided information on LAB population composition during fermentation of this ancestral potato fermented product while culturing allowed the selection of LAB strains suitable for novel functional cultures design for the production of fermented starchy products.Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; ArgentinaFil: Yépez, Alba. Universidad de Valencia; EspañaFil: Pérez-Cataluña, Alba. Consejo Superior de Investigaciones Científicas; EspañaFil: Ramos Vasquez, Elena. Universidad Nacional Agraria La Molina; PerúFil: Zúniga Dávila, Doris. Universidad Nacional Agraria La Molina; PerúFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Aznar, Rosa. Universidad de Valencia; España. Consejo Superior de Investigaciones Científicas; EspañaElsevier2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81440Jimenez, María Eugenia; Yépez, Alba; Pérez-Cataluña, Alba; Ramos Vasquez, Elena; Zúniga Dávila, Doris; et al.; Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing; Elsevier; LWT - Food Science and Technology; 87; 1-2018; 567-5740023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817307089?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.09.033info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:58Zoai:ri.conicet.gov.ar:11336/81440instacron: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:34982025-09-29 10:46:58.434CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
title Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
spellingShingle Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
Jimenez, María Eugenia
Lactic Acid Bacteria
Bacterial Diversity
Tocosh
High Throughput Sequencing (Hts)
Biotechnological Potential
title_short Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
title_full Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
title_fullStr Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
title_full_unstemmed Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
title_sort Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
dc.creator.none.fl_str_mv Jimenez, María Eugenia
Yépez, Alba
Pérez-Cataluña, Alba
Ramos Vasquez, Elena
Zúniga Dávila, Doris
Vignolo, Graciela Margarita
Aznar, Rosa
author Jimenez, María Eugenia
author_facet Jimenez, María Eugenia
Yépez, Alba
Pérez-Cataluña, Alba
Ramos Vasquez, Elena
Zúniga Dávila, Doris
Vignolo, Graciela Margarita
Aznar, Rosa
author_role author
author2 Yépez, Alba
Pérez-Cataluña, Alba
Ramos Vasquez, Elena
Zúniga Dávila, Doris
Vignolo, Graciela Margarita
Aznar, Rosa
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Bacterial Diversity
Tocosh
High Throughput Sequencing (Hts)
Biotechnological Potential
topic Lactic Acid Bacteria
Bacterial Diversity
Tocosh
High Throughput Sequencing (Hts)
Biotechnological Potential
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Lactic acid bacteria (LAB) diversity associated with tocosh, Peruvian traditional fermented potatoes, was for the first time investigated by culturing and high throughput sequencing (HTS) approaches. They were applied on three samples i.e. freshly harvested potatoes, one-month and eight-months production. While by culture-dependent approach a few Lactobacillus (Lb) species (Lb. sakei, Lb. casei, Lb. farciminis, Lb. brevis, Lb. fermentum) and Leuconostoc (Ln) mesenteroides were identified, twenty-four OTUs belonging to six LAB genera were considered in tocosh samples by HTS, being Lactobacillus dominant in all three samples. LAB predominated on fresh potatoes, while Clostridium, Zymophilus and Prevotella were the most abundant genus in 1- and 8-months tocosh samples. When biotechnological features were investigated, amylase and phytate-degrading abilities as well as EPS and group B vitamin (riboflavin and folate) production were exhibited by several Lb. sakei and Ln. mesenteroides strains. Safety traits of major LAB species from tocosh showed antibacterial activities as well as biogenic amines production capacity. The molecular inventory achieved by HTS approach provided information on LAB population composition during fermentation of this ancestral potato fermented product while culturing allowed the selection of LAB strains suitable for novel functional cultures design for the production of fermented starchy products.
Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
Fil: Yépez, Alba. Universidad de Valencia; España
Fil: Pérez-Cataluña, Alba. Consejo Superior de Investigaciones Científicas; España
Fil: Ramos Vasquez, Elena. Universidad Nacional Agraria La Molina; Perú
Fil: Zúniga Dávila, Doris. Universidad Nacional Agraria La Molina; Perú
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Aznar, Rosa. Universidad de Valencia; España. Consejo Superior de Investigaciones Científicas; España
description Lactic acid bacteria (LAB) diversity associated with tocosh, Peruvian traditional fermented potatoes, was for the first time investigated by culturing and high throughput sequencing (HTS) approaches. They were applied on three samples i.e. freshly harvested potatoes, one-month and eight-months production. While by culture-dependent approach a few Lactobacillus (Lb) species (Lb. sakei, Lb. casei, Lb. farciminis, Lb. brevis, Lb. fermentum) and Leuconostoc (Ln) mesenteroides were identified, twenty-four OTUs belonging to six LAB genera were considered in tocosh samples by HTS, being Lactobacillus dominant in all three samples. LAB predominated on fresh potatoes, while Clostridium, Zymophilus and Prevotella were the most abundant genus in 1- and 8-months tocosh samples. When biotechnological features were investigated, amylase and phytate-degrading abilities as well as EPS and group B vitamin (riboflavin and folate) production were exhibited by several Lb. sakei and Ln. mesenteroides strains. Safety traits of major LAB species from tocosh showed antibacterial activities as well as biogenic amines production capacity. The molecular inventory achieved by HTS approach provided information on LAB population composition during fermentation of this ancestral potato fermented product while culturing allowed the selection of LAB strains suitable for novel functional cultures design for the production of fermented starchy products.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
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/11336/81440
Jimenez, María Eugenia; Yépez, Alba; Pérez-Cataluña, Alba; Ramos Vasquez, Elena; Zúniga Dávila, Doris; et al.; Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing; Elsevier; LWT - Food Science and Technology; 87; 1-2018; 567-574
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81440
identifier_str_mv Jimenez, María Eugenia; Yépez, Alba; Pérez-Cataluña, Alba; Ramos Vasquez, Elena; Zúniga Dávila, Doris; et al.; Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing; Elsevier; LWT - Food Science and Technology; 87; 1-2018; 567-574
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817307089?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.09.033
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1844614512297115648
score 13.069144

Publicaciones similares