Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods
<p>Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidad San Francisco de Quito USFQ
2014-06-01
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| Series: | ACI Avances en Ciencias e Ingenierías |
| Subjects: | |
| Online Access: | http://revistas.usfq.edu.ec/index.php/avances/article/view/155 |
| _version_ | 1827334659107717120 |
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| author | Linda Guamán Sonia Zapata Mariela Serrano Gabriel A. Trueba P. |
| author_facet | Linda Guamán Sonia Zapata Mariela Serrano Gabriel A. Trueba P. |
| author_sort | Linda Guamán |
| collection | DOAJ |
| description | <p>Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative <em>Lactobacillus sp</em>. the next predominant groups (31%) were homofermentative cocci belonging to the genera <em>Pediococcus, Lactococcus</em> and <em>Enterococcus</em>; Finally, 11% were obligate heterofermentative <em>Lactobacillus sp</em>. and 11% heterofermentative cocci (<em>Weissella</em> and <em>Leuconostoc</em>). Several isolates showed Exopolysaccharide and bacteriocin production as well as caseinolytic activity. These properties could have interesting applications in food industry.</p> |
| first_indexed | 2024-03-07T17:59:54Z |
| format | Article |
| id | doaj.art-a30184e928f74705b6787a54ad0769fa |
| institution | Directory Open Access Journal |
| issn | 1390-5384 2528-7788 |
| language | English |
| last_indexed | 2024-03-07T17:59:54Z |
| publishDate | 2014-06-01 |
| publisher | Universidad San Francisco de Quito USFQ |
| record_format | Article |
| series | ACI Avances en Ciencias e Ingenierías |
| spelling | doaj.art-a30184e928f74705b6787a54ad0769fa2024-03-02T11:03:28ZengUniversidad San Francisco de Quito USFQACI Avances en Ciencias e Ingenierías1390-53842528-77882014-06-016110.18272/aci.v6i1.155155Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foodsLinda Guamán0Sonia Zapata1Mariela Serrano2Gabriel A. Trueba P.3Universidad San Francisco de QuitoUniversidad San Francisco de QuitoCSK Food EnrichmentUniversidad San Francisco de Quito<p>Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative <em>Lactobacillus sp</em>. the next predominant groups (31%) were homofermentative cocci belonging to the genera <em>Pediococcus, Lactococcus</em> and <em>Enterococcus</em>; Finally, 11% were obligate heterofermentative <em>Lactobacillus sp</em>. and 11% heterofermentative cocci (<em>Weissella</em> and <em>Leuconostoc</em>). Several isolates showed Exopolysaccharide and bacteriocin production as well as caseinolytic activity. These properties could have interesting applications in food industry.</p>http://revistas.usfq.edu.ec/index.php/avances/article/view/155Bacterias Ácido LácticasADNr 16SAlimentos fermentados artesanales |
| spellingShingle | Linda Guamán Sonia Zapata Mariela Serrano Gabriel A. Trueba P. Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods ACI Avances en Ciencias e Ingenierías Bacterias Ácido Lácticas ADNr 16S Alimentos fermentados artesanales |
| title | Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods |
| title_full | Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods |
| title_fullStr | Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods |
| title_full_unstemmed | Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods |
| title_short | Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods |
| title_sort | characterization of lactic acid bacteria isolated from traditional ecuadorian fermented foods |
| topic | Bacterias Ácido Lácticas ADNr 16S Alimentos fermentados artesanales |
| url | http://revistas.usfq.edu.ec/index.php/avances/article/view/155 |
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