Premium
Artisanal tanneries: Potential application of inoculants formulated with lactic acid bacteria
Author(s) -
Correa Deza María A.,
Martos Gladys I.,
Nuñez Marta,
Fiori Mario,
Gerez Carla L.,
Font Graciela
Publication year - 2018
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.201700547
Subject(s) - lactic acid , fermentation , leuconostoc , bacteria , starter , food science , biomass (ecology) , enterococcus faecium , microbial inoculant , bacilli , biology , lactic acid fermentation , microbiology and biotechnology , enterococcus , chemistry , lactobacillus , agronomy , genetics
In artisanal tanneries, the skins are immersed in cereals fermented by natural microbial flora in order to reduce the pH of the skin, an essential condition for carrying out the final step. The environmental thermal variation alters the fermentation process and affects the quality of the final product. The aim of this work was to isolate lactic acid bacteria from cereals mixture fermented in an artisanal tannery and to evaluate in vitro the acidifying activity of the strains as a first step for the formulation of a starter culture. In most samples, a prevalence of cocci (95%) was observed with respect to bacilli. The best acidifying strains were identified by phenotypic and genotypic techniques as Enterococcus faecium CRL 1943 (rapid acidification at 37 °C) and Leuconostoc citreum CRL 1945 (high acidifying activity at 18 °C). In addition, the biomass production of the selected strains was analyzed at free and controlled pH (bioreactors 1.5 L). The production of biomass was optimal at controlled pH, with a higher growth (0.5–1.1 log units). Both strains were compatible, allowing their inclusion in a mixed culture. These lactic strains could contribute to the systematization of the tanning process.