Laboratorio de Ecología Microbiana y Biotecnología, Departamento de Biología, Facultad de Ciencias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12, Lima, Peru.
Departamento de Microbiología y Genética, Edificio Departamental, Campus Miguel de Unamuno, Universidad de Salamanca, 37007, Salamanca, Spain.
World J Microbiol Biotechnol. 2018 Sep 10;34(10):144. doi: 10.1007/s11274-018-2525-5.
Fermentation microorganisms, lactic acid bacteria (LAB) and yeast from 12 samples of tunta production chain were quantified, from the native potatoes used by the process fermentation of potatoes in the river up to the final product. During fermentation, the LAB population steadily increased from 3 to 4 to 8 log CFU/g during the first 8 days in the river and the yeast population increased from 2 to 3 to 3-4 log CFU/g. Overall, 115 LAB strains were isolated using a culture-dependent method. Molecular techniques and 16S rRNA gene sequencing enabled the identification of native species. In LAB isolates, members of the Lactobacillaceae (64%), Leuconostocaceae (9%) and Enterococcaceae (2%) families were identified. The most prevalent LAB species in the tunta production chain was Lactobacillus curvatus, followed by Leuconostoc mesenteroides and Lactobacillus sakei, Lactobacillus brevis and Enterococcus mundtii were also present. Only 13 LAB strains showed anti-listerial activity, and one of them, identified as En. mundtii DSM 4838 [MG031213], produced antimicrobial compounds that were determined to be proteins after treatment with proteolytic enzymes. Based on these results, we suggest that traditional fermented product-derived LAB strains from specific environments could be selected and used for technological application to control pathogenic bacteria and naturally protect food from post-harvest deleterious microbiota.
发酵微生物、乳酸菌 (LAB) 和酵母来自 12 个土屯生产链样本，从用于土豆发酵过程的当地土豆到最终产品都进行了定量分析。在发酵过程中，LAB 种群数量在河流中最初的 8 天内从 3 到 4 对数 CFU/g 稳定增加，酵母种群数量从 2 到 3 对数 CFU/g 增加到 3-4 对数 CFU/g。总体而言，使用基于培养的方法分离出了 115 株 LAB 菌株。分子技术和 16S rRNA 基因测序使鉴定本地物种成为可能。在 LAB 分离株中，乳杆菌科（64%）、明串珠菌科（9%）和肠球菌科（2%）的成员被鉴定出来。在土屯生产链中最常见的 LAB 物种是弯曲乳杆菌，其次是肠膜明串珠菌和清酒乳杆菌，短乳杆菌和屎肠球菌也存在。只有 13 株 LAB 菌株表现出抗李斯特菌活性，其中一株经鉴定为 En. mundtii DSM 4838 [MG031213]，产生的抗菌化合物经蛋白酶处理后被确定为蛋白质。基于这些结果，我们认为可以从特定环境中选择传统发酵产品衍生的 LAB 菌株，并将其用于技术应用，以控制致病菌并自然保护食品免受收获后有害微生物群的侵害。
