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Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations
Author(s) -
Herrero M.,
Mayo B.,
González B.,
Suárez J.E.
Publication year - 1996
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1996.tb03548.x
Subject(s) - leuconostoc , fermentation , lactococcus , bacteriocin , lactococcus lactis , bacteria , lactic acid , starter , antimicrobial , biology , extracellular polysaccharide , lactobacillus , lactose , fermentation starter , food science , microbiology and biotechnology , genetics
A set of 120 isolates of Lactobacillus (75), Lactococcus (25) and Leuconostoc (20), mainly isolated from natural starter‐free fermentation processes, has been screened for some technologically important traits, including lactose hydrolysis, extracellular polysaccharide production, fermentation of carbohydrates, antimicrobial agent susceptibility and bacteriocin production. Some of the strains exhibited important features for particular fermentations. Furthermore, the sensitivity resistance phenotype to antimicrobials showed genus‐specific patterns.