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ACI Avances en Ciencias e Ingenierías

SECTION B: LIFE SCIENCES

Vol. 6 No. 1 (2014)

Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods

DOI
https://doi.org/10.18272/aci.v6i1.155
Submitted
September 29, 2015
Published
2014-06-13

Abstract

Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative Lactobacillus sp. the next predominant groups (31%) were homofermentative cocci belonging to the genera Pediococcus, Lactococcus and Enterococcus; Finally, 11% were obligate heterofermentative Lactobacillus sp. and 11% heterofermentative cocci (Weissella and Leuconostoc). Several isolates showed Exopolysaccharide and bacteriocin production as well as caseinolytic activity. These properties could have interesting applications in food industry.

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