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Phenotypic and Genotypic Identification of the Most Acidifiers LAB Strains Isolated from Fermented Food
Over 18 strains of lactic acid bacteria “LAB” isolated from different traditionally fermented products mainly sourdough and fermented vegetables, have been investigated for their lactic bacterial activity. The phenotypic characterization based on their cell morphology, physiological tests and follow...
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Published in: | Biology bulletin of the Russian Academy of Sciences 2022-08, Vol.49 (4), p.260-270 |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites |
Online Access: | Get full text |
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Summary: | Over 18 strains of lactic acid bacteria “LAB” isolated from different traditionally fermented products mainly sourdough and fermented vegetables, have been investigated for their lactic bacterial activity. The phenotypic characterization based on their cell morphology, physiological tests and followed by a confirmation test using the commercial carbohydrate fermentation test “API 50 CHL.” The phenotypic tests revealed that the strains KA13, KA14, KA24 and KA25 are the fast acidifiers. However, all strains can grow at temperatures ranging from 10 to 37°C, NaCl concentrations ranging from 2 to 6.5% and in a wide pH range from 4 to 9.6. They can use a wide range of carbohydrates as sole carbon source. However, they do not tolerate temperatures above 44°C. The phenotypic identification using API 50 CHL showed that two strains KA13 and KA14 belong to genus
Lactobacillus
and more specifically to
Lactiplantibacillus plantarum
, while KA24 and KA25 belong to the genus
Leuconostoc
. The similarity between “
Leuconostoc
” species and heterofermentative lactobacillus especially “
Levilactobacillus brevis
” is essentially due to their common shape, their optimal temperature growth and their end products issue after the glucose metabolism pathway. The genotypic characterization of LABs was carried out on the sequencing of the 16S rRNA gene and its phylogenetic analysis. Phylogenetic analysis showed that KA24 and K25 belong to the genus
Levilactobacillus
, and they were grouped together with
Levilactobacillus brevis
ATCC 14869
T
and they share with it 99.93–99.86% of similarities. The strain KA13 belong to the genus
Lactiplantibacillus
and share 99.79% of similarity with
Lactiplantibacillus plantarum
NRRL B-14768
T
and
Lactiplantibacillus pentosus
JCM 1558
T
. |
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ISSN: | 1062-3590 1608-3059 |
DOI: | 10.1134/S1062359022040045 |