6533b82afe1ef96bd128c430
RESEARCH PRODUCT
Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
Iveta PugajevaVytaute StarkuteDovile KlupsaiteGrazina JuodeikieneKonrad J. DomigRuta MickieneVadims BartkevicsJoão RochaPaulina ZavistanaviciuteVita LeleModestas RuzauskasElena Bartkienesubject
0106 biological sciencesMicrobiology (medical)Pediococcus</i>Lactobacillus caseiLactobacillus paracasei<i>Lactobacillus01 natural sciencesMicrobiologyArticleinhibition of bacterial pathogens0404 agricultural biotechnology010608 biotechnologyVirologyLactobacillusLeuconostoc<i>pediococcus</i>carbohydrate metabolismFood sciencePediococcus<i>lactobacillus</i>lcsh:QH301-705.5antimicrobial activitybiologyLactobacillus brevisantifungal activityfood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food sciencelactic acid bacteriaLactobacilluslcsh:Biology (General)<i>leuconostoc</i>spontaneous sourdoughPediococcusspontaneous sourdough ; lactic acid bacteria ; Lactobacillus ; Leuconostoc ; Pediococcus ; antimicrobial activity ; antifungal activity ; inhibition of bacterial pathogens ; carbohydrate metabolismLactobacillus plantarumLeuconostocdescription
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-12-01 | Microorganisms |