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ACI Avances en Ciencias e Ingenierías

SECCIÓN B: CIENCIAS DE LA VIDA

Vol. 6 Núm. 1 (2014)

Caracterización de las bacterias ácido lácticas aisladas de alimentos fermentados radicionales del Ecuador

DOI
https://doi.org/10.18272/aci.v6i1.155
Enviado
septiembre 29, 2015
Publicado
2014-06-13

Resumen

En 20 provincias ecuatorianas, se colectaron 91 muestras de alimentos fermentados preparados de forma artesanal con el objetivo de identificar cepas con uso potencial en la producción de alimentos fermentados. Se aislaron 119 cepas que fueron caracterizadas a través de pruebas fenotípicas y secuenciamiento del ADN ribosomal 16S. Del total de cepas aisladas, 47% fueron Lactobacillus sp. heterofermentadores facultativos, 31% fueron cocos homofermentadores pertenecientes a los géneros Pediococcus, Lactococcus y Enterococcus, 11% fueron Lactobacillus sp. heterofermentadores obligados y el 11% restante cocos heterofermentadores de los géneros Weissella y Leuconostoc. Algunas cepas presentaron ciertas propiedades con posible aplicación en la industria alimentaria como actividad caseinolítica y la producción exopolisacárido y bacteriocinas.

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