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

Autores
Ruiz Rodríguez, Luciana Gabriela; Mohamed, María Florencia; Bleckwedel, Juliana; Medina, Roxana Beatriz; De Vuyst, Luc; Hebert, Elvira Maria; Mozzi, Fernanda Beatriz
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
Fil: Ruiz Rodríguez, Luciana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mohamed, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: De Vuyst, Luc. Vrije Unviversiteit Brussel; Bélgica
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
ESTERASES
FRUCTOBACILLUS
FRUCTOPHILIC LACTIC ACID BACTERIA
FUNCTIONAL PROPERTIES
LACTIC ACID BACTERIA
MANNITOL
MICROBIAL DIVERSITY
TROPICAL FRUITS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/96613
Acceder
id CONICETDig_e5bd31353e454c919814182491abafa9
oai_identifier_str oai:ri.conicet.gov.ar:11336/96613
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern ArgentinaRuiz Rodríguez, Luciana GabrielaMohamed, María FlorenciaBleckwedel, JulianaMedina, Roxana BeatrizDe Vuyst, LucHebert, Elvira MariaMozzi, Fernanda BeatrizESTERASESFRUCTOBACILLUSFRUCTOPHILIC LACTIC ACID BACTERIAFUNCTIONAL PROPERTIESLACTIC ACID BACTERIAMANNITOLMICROBIAL DIVERSITYTROPICAL FRUITShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactic 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, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.Fil: Ruiz Rodríguez, Luciana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Mohamed, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: De Vuyst, Luc. Vrije Unviversiteit Brussel; BélgicaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFrontiers Media S.A.2019-05-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/96613Ruiz Rodríguez, Luciana Gabriela; Mohamed, María Florencia; Bleckwedel, Juliana; Medina, Roxana Beatriz; De Vuyst, Luc; et al.; Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina; Frontiers Media S.A.; Frontiers in Microbiology; 10; 21-5-2019; 1-261664-302X1664-302XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/article/10.3389/fmicb.2019.01091/fullinfo:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2019.01091info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:00:55Zoai:ri.conicet.gov.ar:11336/96613instacron: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 10:00:55.888CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
title Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
spellingShingle Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
Ruiz Rodríguez, Luciana Gabriela
ESTERASES
FRUCTOBACILLUS
FRUCTOPHILIC LACTIC ACID BACTERIA
FUNCTIONAL PROPERTIES
LACTIC ACID BACTERIA
MANNITOL
MICROBIAL DIVERSITY
TROPICAL FRUITS
title_short Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
title_full Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
title_fullStr Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
title_full_unstemmed Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
title_sort Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
dc.creator.none.fl_str_mv Ruiz Rodríguez, Luciana Gabriela
Mohamed, María Florencia
Bleckwedel, Juliana
Medina, Roxana Beatriz
De Vuyst, Luc
Hebert, Elvira Maria
Mozzi, Fernanda Beatriz
author Ruiz Rodríguez, Luciana Gabriela
author_facet Ruiz Rodríguez, Luciana Gabriela
Mohamed, María Florencia
Bleckwedel, Juliana
Medina, Roxana Beatriz
De Vuyst, Luc
Hebert, Elvira Maria
Mozzi, Fernanda Beatriz
author_role author
author2 Mohamed, María Florencia
Bleckwedel, Juliana
Medina, Roxana Beatriz
De Vuyst, Luc
Hebert, Elvira Maria
Mozzi, Fernanda Beatriz
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ESTERASES
FRUCTOBACILLUS
FRUCTOPHILIC LACTIC ACID BACTERIA
FUNCTIONAL PROPERTIES
LACTIC ACID BACTERIA
MANNITOL
MICROBIAL DIVERSITY
TROPICAL FRUITS
topic ESTERASES
FRUCTOBACILLUS
FRUCTOPHILIC LACTIC ACID BACTERIA
FUNCTIONAL PROPERTIES
LACTIC ACID BACTERIA
MANNITOL
MICROBIAL DIVERSITY
TROPICAL FRUITS
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) 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, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
Fil: Ruiz Rodríguez, Luciana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mohamed, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: De Vuyst, Luc. Vrije Unviversiteit Brussel; Bélgica
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description 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, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
publishDate 2019
dc.date.none.fl_str_mv 2019-05-21
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/11336/96613
Ruiz Rodríguez, Luciana Gabriela; Mohamed, María Florencia; Bleckwedel, Juliana; Medina, Roxana Beatriz; De Vuyst, Luc; et al.; Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina; Frontiers Media S.A.; Frontiers in Microbiology; 10; 21-5-2019; 1-26
1664-302X
1664-302X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/96613
identifier_str_mv Ruiz Rodríguez, Luciana Gabriela; Mohamed, María Florencia; Bleckwedel, Juliana; Medina, Roxana Beatriz; De Vuyst, Luc; et al.; Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina; Frontiers Media S.A.; Frontiers in Microbiology; 10; 21-5-2019; 1-26
1664-302X
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.frontiersin.org/article/10.3389/fmicb.2019.01091/full
info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2019.01091
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media S.A.
publisher.none.fl_str_mv Frontiers Media S.A.
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 13.070432

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