Premium
Characterization of lactobacilli isolated from caper berry fermentations
Author(s) -
Pulido R. Pérez,
Omar N. Ben,
Abriouel H.,
López R. Lucas,
Cañamero M. Martínez,
Guyot J.P.,
Gálvez A.
Publication year - 2007
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2006.03067.x
Subject(s) - lactobacillus fermentum , lactobacillus plantarum , fermentation , biology , lactobacillus , lactobacillus brevis , raffinose , stachyose , food science , microbiology and biotechnology , biochemistry , bacteria , lactic acid , sucrose , genetics
Aims: To determine the metabolic and functional properties of lactobacilli isolated from caper fermentation. Methods and Results: A collection of 58 lactobacilli from fermentation of caper berries (including species of Lactobacillus plantarum , Lactobacillus paraplantarum , Lactobacillus pentosus , Lactobacillus brevis and Lactobacillus fermentum ) was studied. Strains were classified in different clusters according to sugar fermentation patterns. Most strains of L. plantarum (the predominant species in the fermentation) clustered in a single group. Analysis of enzymatic activities revealed a high incidence of leucine aminopeptidase, acid phosphatase, β ‐galactosidase and β ‐glucosidase among the different strains of lactobacilli. A high number of strains were able to degrade raffinose and stachyose. Phytase activity and bile salt hydrolase activity were only detected in certain strains of L. plantarum . Conclusions: Lactobacilli from caper fermentation are metabolically diverse, and some strains display functional properties of interest. Significance and Impact of the Study: Strains of lactobacilli with selected functional properties could be good candidates for future development of commercial starters for industrial caper fermentation.