6533b821fe1ef96bd127c34b

RESEARCH PRODUCT

Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

Graciela VignoloAlba Pérez-cataluñaElena Ramos VásquezRosa AznarRosa AznarEugenia JiménezDoris Zúñiga DávilaAlba Yépez

subject

0301 basic medicineBacterial Diversity030106 microbiologyPopulationMicrobiologyCiencias Biológicas//purl.org/becyt/ford/1 [https]Lactic Acid Bacteria03 medical and health scienceschemistry.chemical_compoundClostridiumBiología Celular MicrobiologíaLactobacillusLeuconostocAmylaseFood scienceTocosh//purl.org/becyt/ford/1.6 [https]educationeducation.field_of_studybiologyfood and beveragesbiology.organism_classificationLactic acidBiotechnological Potential030104 developmental biologychemistrybiology.proteinFermentationHigh Throughput Sequencing (Hts)CIENCIAS NATURALES Y EXACTASBacteriaFood Science

description

Lactic acid bacteria (LAB) diversity associated with tocosh, Peruvian traditional fermented potatoes, was for the first time investigated by culturing and high throughput sequencing (HTS) approaches. They were applied on three samples i.e. freshly harvested potatoes, one-month and eight-months production. While by culture-dependent approach a few Lactobacillus (Lb) species (Lb. sakei, Lb. casei, Lb. farciminis, Lb. brevis, Lb. fermentum) and Leuconostoc (Ln) mesenteroides were identified, twenty-four OTUs belonging to six LAB genera were considered in tocosh samples by HTS, being Lactobacillus dominant in all three samples. LAB predominated on fresh potatoes, while Clostridium, Zymophilus and Prevotella were the most abundant genus in 1- and 8-months tocosh samples. When biotechnological features were investigated, amylase and phytate-degrading abilities as well as EPS and group B vitamin (riboflavin and folate) production were exhibited by several Lb. sakei and Ln. mesenteroides strains. Safety traits of major LAB species from tocosh showed antibacterial activities as well as biogenic amines production capacity. The molecular inventory achieved by HTS approach provided information on LAB population composition during fermentation of this ancestral potato fermented product while culturing allowed the selection of LAB strains suitable for novel functional cultures design for the production of fermented starchy products. Fil: Jimenez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina Fil: Yépez, Alba. Universidad de Valencia; España Fil: Pérez-Cataluña, Alba. Consejo Superior de Investigaciones Científicas; España Fil: Ramos Vasquez, Elena. Universidad Nacional Agraria La Molina; Perú Fil: Zúniga Dávila, Doris. Universidad Nacional Agraria La Molina; Perú Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Aznar, Rosa. Universidad de Valencia; España. Consejo Superior de Investigaciones Científicas; España

yearjournalcountryeditionlanguage
2018-01-01LWT
https://doi.org/10.1016/j.lwt.2017.09.033