Department of Cellular and Molecular Biology, University of Abbes Laghrour, 40000, Khenchela, Algeria.
Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agri-Food Technologies (INATAA), University of Constantine 1, 25000, Constantine, Algeria.
Curr Microbiol. 2019 Oct;76(10):1095-1104. doi: 10.1007/s00284-019-01727-3. Epub 2019 Jul 3.
Fermented cereals are part of the main traditional diets of many people in Africa, usually obtained from artisanal production. The intensification of their manufacturing, responding to the consumers demand, requires a better control to ensure their sanitary, nutritional, and taste qualities, hence, the need of selecting accurate and safe starter cultures. In the present study, 48 lactic acid bacteria (LAB) strains, previously isolated from Algerian fermented wheat lemzeiet, were analyzed for different technological properties. 14 LAB strains, belonging to Pediococcus pentosaceus, Enterococcus faecium, Lactobacillus curvatus, Lactobacillus brevis, and Leuconostoc mesenteroides species, decreased rapidly the pH of the flour extract broth close to 4 or below. 91% of strains showed extracellular protease activity, but only 12% were amylolytics. 18 LAB strains inhibited or postponed the growth of three fungal targets Rhodotorula mucilaginosa UBOCC-A-216004, Penicillium verrucosum UBOCC-A-109221, and Aspergillus flavus UBOCC-A-106028. The strains belonging to Lactobacillus spp., Leuconostoc fallax, L. mesenteroides, and Weissella paramesenteroides were the most antifungal ones. Multiplex PCR for biogenic amines' production did not reveal any of the genes involved in the production of putrescine, histamine, and tyramine for 17 of the 48 strains. The obtained results provided several candidates for use as starter culture in the future production of lemzeiet.
发酵谷物是非洲许多人传统主食的一部分，通常通过手工制作获得。为了满足消费者的需求，这些谷物的生产正在加强，这需要更好的控制来确保其卫生、营养和口感质量，因此需要选择准确和安全的起始培养物。在本研究中，对 48 株先前从阿尔及利亚发酵小麦 lemzeiet 中分离出的乳酸菌（LAB）菌株进行了不同技术特性的分析。14 株 LAB 菌株，属于戊糖片球菌、粪肠球菌、弯曲乳杆菌、短乳杆菌和肠膜明串珠菌，可使面粉提取物肉汤的 pH 值迅速降低至 4 或以下。91%的菌株表现出细胞外蛋白酶活性，但只有 12%的菌株具有淀粉水解活性。18 株 LAB 菌株抑制或延缓了 3 种真菌靶标粘红酵母 UBOCC-A-216004、产黄青霉 UBOCC-A-109221 和黄曲霉 UBOCC-A-106028 的生长。属于乳杆菌属、肠膜明串珠菌、乳球菌和魏斯氏菌的菌株具有最强的抗真菌作用。用于生物胺生产的多重 PCR 未显示出 48 株菌株中的 17 株与腐胺、组胺和酪胺生产相关的任何基因。获得的结果为未来 lemzeiet 的生产提供了一些作为起始培养物的候选菌株。
