Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ Ramos E.R. es_PE Santos R.A. es_PE Velezmoro Sánchez, Carmen Eloisa es_PE Velezmoro C.E. es_PE Zúñiga D.E. es_PE 2024-05-30T23:13:38Z 2024-05-30T23:13:38Z 2018
dc.description This research was supported by the Programa Nacional de Innovación para la Competitividad y Productividad (Innovate Perú), under the contract N° 223-FINCyT-IA-2013 and Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FON-DECYT), research project PROCYT N° 316-2011-CONCYTEC-OAJ from Peru.
dc.description.abstract Fermentation microorganisms, lactic acid bacteria (LAB) and yeast from 12 samples of tunta production chain were quantified, from the native potatoes used by the process fermentation of potatoes in the river up to the final product. During fermentation, the LAB population steadily increased from 3 to 4 to 8 log CFU/g during the first 8 days in the river and the yeast population increased from 2 to 3 to 3–4 log CFU/g. Overall, 115 LAB strains were isolated using a culture-dependent method. Molecular techniques and 16S rRNA gene sequencing enabled the identification of native species. In LAB isolates, members of the Lactobacillaceae (64%), Leuconostocaceae (9%) and Enterococcaceae (2%) families were identified. The most prevalent LAB species in the tunta production chain was Lactobacillus curvatus, followed by Leuconostoc mesenteroides and Lactobacillus sakei, Lactobacillus brevis and Enterococcus mundtii were also present. Only 13 LAB strains showed anti-listerial activity, and one of them, identified as En. mundtii DSM 4838T [MG031213], produced antimicrobial compounds that were determined to be proteins after treatment with proteolytic enzymes. Based on these results, we suggest that traditional fermented product-derived LAB strains from specific environments could be selected and used for technological application to control pathogenic bacteria and naturally protect food from post-harvest deleterious microbiota.
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.scopus 2-s2.0-85053058670
dc.language.iso eng
dc.publisher Springer Netherlands
dc.rights info:eu-repo/semantics/openAccess
dc.subject Genética agrícola
dc.subject Agricultura es_PE
dc.title Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication