Technological properties of lactic acid bacteria isolated from raw cereal material
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Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing different morphological appearances were isolated and differentiated based on phenotypic characteristics. Fifty strains were identified by 16S rRNA gene sequencing analysis obtaining LAB from genera Enterococcus, Lactobacillus and Pediococcus. Technological and nutritional characteristics (acidifying capacity, antimicrobial production, proteolytic activity, folate production) were analyzed. Lactobacillus pentosus ES124 and Lactobacillus plantarum ES137 presented high production of folate (61 and 57 ng/mL, respectively) as did Enterococcus mundtii ES63 which reached a total folate production of 70 ng/mL. Six LAB strains produced bacteriocin-like inhibitory substances (BLIS) with antilisterial activity. Eight strains were selected for use as sourdough starters and in situ applications based on their important technological properties.
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Adding LAB to silage can ensure appropriate production of lactic acid and decrease the amounts of acetic, butyric and propionic acid.
“One of the most practices to improve the fermentation process its adding LAB which could be ensure the appropriate production of lactic acid and decrease the amounts of acetic, butyric and propionic acid [13].”
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- Authors
- Salvucci, E., LeBlanc, J. G., & Pérez, G.
- Affiliations
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- Corresponding author
- Salvucci, Emiliano
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2016-07
- Volume
- 70
- Pages
- 185-191
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2273814593
- Cited by
- 92
- References
- 40
- Citations by year
- 2026: 7 · 2025: 9 · 2024: 11 · 2023: 6 · 2022: 3 · 2021: 8 · 2020: 15 · 2019: 8 · 2018: 14 · 2017: 9 · 2016: 2
- FWCI
- 13.86
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- LWT (publishedVersion)
- CONICET Digital (CONICET) (publishedVersion, cc-by-nc-sa)
- Conicet (submittedVersion, cc-by-nc-nd)
- Funders
- Ministerio de la Producción, Ciencia y Tecnología
- Consejo Nacional de Investigaciones Científicas y Técnicas (PIP-CONICET 2012-2014 N°11220110101051)
- Agencia Nacional de Promoción Científica y Tecnológica (PICT 2012- 1050)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- lactic acid bacteria, cereal seeds, sourdough starter, folate biosynthesis, bacteriocin-like inhibitory substances, antilisterial activity, proteolytic activity, Lactobacillus pentosus, Lactobacillus plantarum, Enterococcus mundtii, in situ application, phenotypic characterization, 16S rRNA identification
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