Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
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DOI：
10.1016/j.ijfoodmicro.2019.05.003
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发表时间：
2019-07-16
影响因子：
5.4
通讯作者：
Remize, Fabienne
中科院分区：
文献类型：
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作者：
Fessard, Amandine;Remize, Fabienne
叶际微生物是含水果或蔬菜食品的常见污染物。本研究的目的是鉴定和表征分离自留尼汪岛的水果和蔬菜中的乳酸菌，关于可能在食品中的应用。在77株分离物中，观察到了很大的物种多样性，其中分离物属于植物乳杆菌（3个分离株），其它种类的乳杆菌（3），乳酸乳球菌（13），类肠明串珠菌（25），乳酸明串珠菌（1），肠膜明串珠菌（7），柠檬明串珠菌（14），食饵魏氏菌（4），混淆魏氏菌（4），其它种类有Weissella（2）和Fruccampus tropaeoli（1）。这些菌种中有几种虽然属于乳酸菌，但由于其在乳制品中的发生率较低，因此特征不佳。乳杆菌属、乳球菌属、莱氏菌属和魏氏菌属菌株分别被划分为3个、6个、21个和10个遗传群，表明种内存在较大的多样性。几个Weissella和乳酸杆菌菌株是特别耐受酸和渗透胁迫，而Lc。pseudoacetylenteroides 60对氧化应激具有高度耐受性。Weissella 30、64和58、明串珠菌60和12b、乳杆菌75和果葡菌77的分离物呈现出用作水果和蔬菜的发酵剂或防腐剂培养物的相关特性。
Phyllosphere microorganisms are common contaminants of fruit or vegetable containing foods. The aim of this study was to identify and characterize lactic acid bacteria isolated from fruits and vegetables from Reunion Island, regarding possible application in food. Among 77 isolates, a large diversity of species was observed, with isolates belonging to Lactobacillus plantarum (3 isolates), other species of Lactobacillus (3), Lactococcus lactis (13), Leuconostoc pseudomesenteroides (25), Leuconostoc lactis (1), Leuconostoc mesenteroides (7), Leuconostoc citrewn (14), Weissella cibaria (4), Weissella confusa (4), other species of Weissella (2) and Fructobacillus tropaeoli (1). Several of these species, although belonging to lactic acid bacteria, are poorly characterized, because of their low occurrence in dairy products. Lactobacillus, Lactococcus, Lerwonostoc and Weissella isolates were classified by (GTG) 5 fingerprinting in 3, 6, 21 and 10 genetic groups, respectively, suggesting a large intra-species diversity. Several Weissella and Lactobacillus isolates were particularly tolerant to acid and osmotic stress, whereas Lc. pseudomesenteroides 60 was highly tolerant to oxidative stress. Isolates of Weissella 30, 64 and 58, Leuconostoc 60 and 12b, Lactobacillus 75 and Fructobacillus 77 present relevant characteristics for their use as starters or as preservative cultures for fruits and vegetables.