Abstract
Lactic acid bacteria (LAB) are an important source of bioactive metabolites and enzymes. LAB isolates from fresh vegetable sources were evaluated to determine their antimicrobial, enzymatic, and adhesion activities. A saline solution from the rinse of each sample was inoculated in De Man, Rogosa and Sharpe Agar (MRS Agar) for isolates recovery. Antimicrobial activity of cell-free supernatants from presumptive LAB isolates was evaluated by microtitration against Gram-positive, Gram-negative, LAB, mold, and yeast strains. Protease, lipase, amylase, citrate metabolism and adhesion activities were also evaluated. Data were grouped using cluster analysis, with 85% of similarity. A total of 76 LAB isolates were recovered, and 13 clusters were formed based on growth inhibition of the tested microorganisms. One cluster had antimicrobial activity against Gram-positive bacteria, molds and yeasts. Several LAB strains, PIM4, ELO8, PIM5 and CAL14 strongly inhibited the growth of L. monocytogenes and JAV15 and TOV9 strongly inhibited the growth of F. oxysporum. Based on enzymatic activities, 5 clusters were formed. Seven isolates hydrolyzed starch, 46 proteins, 14 lipids, and 36 metabolized citrate. LAB isolates with the best activities were molecularly identified as Leuconostoc mesenteroides, Enterococcus mundtii and Enterococcus faecium. Overall, LAB isolated from vegetables showed potential technological applications and should be further evaluated.
Highlights
Despite the vast variety of lactic acid bacteria (LAB), only a small percentage are technologically employed in food production
The isolates from fresh vegetables can be novel Lactic acid bacteria (LAB) strains with enhanced characteristics, or their metabolites could be useful in food production
The highest amounts of LAB were isolated from chilaca chilis (10), guava (8), green apples, jalapeño chilis, corn (6), and oranges (5)
Summary
Despite the vast variety of lactic acid bacteria (LAB), only a small percentage are technologically employed in food production. LAB are commonly isolated from dairy products; fresh vegetable sources have gained importance, since they are an inexhaustible source of LAB. The isolates from fresh vegetables can be novel LAB strains with enhanced characteristics, or their metabolites could be useful in food production. The diversity in plant ecosystems provides a challenge for the LAB strains to adapt to vegetable and fruit environments, and these capabilities vary significantly among species and strains [1]. A considerable diversity of LAB can be found in fresh vegetables. Lactobacillus plantarum [2,3,4,5] currently referred to as Lactiplantibacillus plantarum comb
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