Lactic Acid Bacteria

Ruiz‐Rodríguez, Luciana; Bleckwedel, Juliana; Ortiz, María Eugenia; Pescuma, Micaela; Mozzi, Fernanda

doi:10.1002/9783527807796.ch11

Cited by 17 publications

(11 citation statements)

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“…lactis biovar. diacetylactis (Ruiz Rodríguez et al, 2017a). Filannino et al (2014) studied the behavior of strains of Lb.…”

Section: Discussionmentioning

confidence: 99%

“…These microorganisms are well known for their ability to produce lactic acid as the main end-product of their anaerobic metabolism and for synthesizing a wide range of metabolites that beneficially affect the nutritional, sensorial, and technological properties of fermented food products. For these reasons, LAB have been extensively used (i) as starter cultures; (ii) as probiotics; and (iii) in the production of interesting compounds (i.e., nutraceuticals), due to their versatile metabolism (Naeem et al, 2012; Emerenini et al, 2013; Ruiz Rodríguez et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

“…In this regards, plant-associated LAB possess specific enzymes, such as levansucrase, tannase and phytase, and the common feature of producing high amounts of organic acids, such as lactic acid and acetic acid (Tyler et al, 2016). Furthermore, the production of other industrially interesting metabolites, such us aroma compounds, γ-aminobutyric acid, polyols, etc., may also be relevant (Mozzi et al, 2006; Hebert et al, 2008; Abeijón Mukdsi et al, 2009; Dhakal et al, 2012; Quinto et al, 2014; Ruiz Rodríguez et al, 2017a). For instance, mannitol, a compound widely applied in the cosmetic, food, and pharmaceutical industries, is highly produced by certain heterofermentative LAB by reduction of fructose, one of the main sugars present in fruits and vegetables (Endo et al, 2009; Patra et al, 2009, 2011; Carvalheiro et al, 2011; Saha and Racine, 2011; Ortiz et al, 2013; Tyler et al, 2016; Ruiz Rodríguez et al, 2017b).…”

Section: Introductionmentioning

confidence: 99%

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Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

et al. 2019

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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.

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“…lactis biovar. diacetylactis (Ruiz Rodríguez et al, 2017a). Filannino et al (2014) studied the behavior of strains of Lb.…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

et al. 2019

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“…Lactic acid bacteria (LAB) encompass Gram positive cocci and rods distributed in different genera, species and subspecies belonging to different families from the order Lactobacillales [1]. Many of these bacteria are considered probiotics due to their beneficial effects for human health [2] and they are present in fermented foods [3].…”

Section: Introductionmentioning

confidence: 99%

Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

et al. 2020

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Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type “Torta” are elaborated using Cynara cardunculus L. rennets. Two of these cheeses, “Torta del Casar” and “Torta de Trujillo”, are elaborated in Cáceres province with ewe’s raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and pheS gene analyses, which showed they belong to the species Lactobacillus curvatus, Lactobacillus diolivorans, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Leuconostoc mesenteroides. The pheS gene analysis also allowed the identification of the subspecies La. plantarum subsp. plantarum, La. paracasei subsp. paracasei and Le. mesenteroides subsp. jonggajibkimchii. Low similarity values were found in this gene for some currently accepted subspecies of Lc. lactis and for the two subspecies of La. plantarum, and values near to 100% for the subspecies of Le. mesenteroides and La. paracasei. These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.

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“…A large body of literature showed that during sourdough fermentation with lactic acid bacteria the amino acid content improved due to the proteolytic activity of LAB [ 51 ]; Lactic acid bacteria have their own proteolytic system which may contribute to the breakdown of the proteins leading to the release of free amino acids; This complex proteolytic system is composed of a transport system, cell wall-associated proteinases, and intracellular peptidases [ 52 ]; Proteins are degraded by proteases into oligopeptides and peptidases can degrade oligopeptides into amino-acids and shorter peptides [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

Chiș

Păucean

Man

et al. 2020

Foods

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Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products.

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Lactic Acid Bacteria

Cited by 17 publications

References 274 publications

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

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