Identification, characterization and optimization of culture medium conditions for organic acid-producing lactic acid bacteria strains from Chinese fermented vegetables.
Prep Biochem Biotechnol
; 54(1): 49-60, 2024 Jan.
Article
en En
| MEDLINE
| ID: mdl-37114667
ABSTRACT
Lactic acid bacteria (LAB) are widely exploited in fermented foods and are gaining attention for novel uses due to their safety as biopreservatives. In this study, several organic acid-producing LAB strains were isolated from fermented vegetables for their potential application in fermentation. We identified nine novel strains belonging to four genera and five species, Lactobacillus plantarum PC1-1, YCI-2 (8), YC1-1-4B, YC1-4 (4), and YC2-9, Lactobacillus buchneri PC-C1, Pediococcus pentosaceus PC2-1 (F2), Weissella hellenica PC1A, and Enterococcus sp. YC2-6. Based on the results of organic acids, acidification, growth rate, antibiotic activity and antimicrobial inhibition, PC1-1, YC1-1-4B, PC2-1(F2), and PC-C1 showed exceptional biopreservative potential. Additionally, PC-C1, YC1-1-4B, and PC2-1(F2) recorded higher (p < 0.05) growth by utilizing lower concentrations of glucose (20 g/L) and soy peptone (10 g/L) as carbon and nitrogen sources in optimized culture conditions (pH 6, temperature 32 °C, and agitation speed 180 rpm) at 24hr and acidification until 72hr in batch fermentation, which suggests their application as starter cultures in industrial fermentation.
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Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Lactobacillus plantarum
/
Lactobacillales
Tipo de estudio:
Diagnostic_studies
País/Región como asunto:
Asia
Idioma:
En
Revista:
Prep Biochem Biotechnol
Asunto de la revista:
BIOQUIMICA
/
BIOTECNOLOGIA
Año:
2024
Tipo del documento:
Article
País de afiliación:
China