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Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, et al. Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Front Microbiol. 2019;10:1091doi: 10.3389/fmicb.2019.01091.
Ruiz Rodríguez, L. G., Mohamed, F., Bleckwedel, J., Medina, R., De Vuyst, L., Hebert, E. M., & Mozzi, F. (2019). Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Frontiers in microbiology, 101091. https://doi.org/10.3389/fmicb.2019.01091
Ruiz Rodríguez, Luciana G, et al. "Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina." Frontiers in microbiology vol. 10 (2019): 1091. doi: https://doi.org/10.3389/fmicb.2019.01091
Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F. Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Front Microbiol. 2019 May 21;10:1091. doi: 10.3389/fmicb.2019.01091. eCollection 2019. PMID: 31164879; PMCID: PMC6536596.
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Front Microbiol. 2019 May 21;10:1091. doi: 10.3389/fmicb.2019.01091. eCollection 2019.

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

Frontiers in microbiology

Luciana G Ruiz Rodríguez, Florencia Mohamed, Juliana Bleckwedel, Roxana Medina, Luc De Vuyst, Elvira M Hebert, Fernanda Mozzi

Affiliations

  1. Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina.
  2. Research Group of Industrial Microbiology and Food Biotechnology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.

PMID: 31164879 PMCID: PMC6536596 DOI: 10.3389/fmicb.2019.01091

Abstract

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

Keywords: Fructobacillus; esterases; fructophilic lactic acid bacteria; functional properties; lactic acid bacteria; mannitol; microbial diversity; tropical fruits

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