Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables.

ABSTRACT: Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4% NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97-100% identity) as: Lactobacillus rhamnosus CRL2159

SUBMITTER: Saez GD 

PROVIDER: S-EPMC6233016 | biostudies-literature | 2018 Sep

REPOSITORIES: biostudies-literature