Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
dc.contributor.author | Llamas Arriba, María Goretti | |
dc.contributor.author | Hernández Alcántara, Annel M. | |
dc.contributor.author | Mohedano, Mari Luz | |
dc.contributor.author | Chiva, Rosana | |
dc.contributor.author | Celador Lera, Lorena | |
dc.contributor.author | Velázquez, Encarnación | |
dc.contributor.author | Prieto Orzanco, Alicia | |
dc.contributor.author | Dueñas Chasco, María Teresa | |
dc.contributor.author | Tamame, Mercedes | |
dc.contributor.author | López García, Paloma | |
dc.date.accessioned | 2021-09-28T11:53:23Z | |
dc.date.available | 2021-09-28T11:53:23Z | |
dc.date.issued | 2021-08-26 | |
dc.identifier.citation | Foods 10(9) : (2021) // Article ID 2004 | es_ES |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | http://hdl.handle.net/10810/53159 | |
dc.description.abstract | Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In the presence of sucrose, colonies of 22 isolates showed a ropy phenotype, and NMR analysis of their EPS supported that 21 of them were dextran producers. These isolates were identified by their random amplified polymorphic DNA (RAPD) patterns and their rrs and pheS gene sequences as LAB belonging to four species (Weissella cibaria, Leuconostoc citreum, Leuconostoc falkenbergense and Leuconostoc mesenteroides). Six selected strains from the Leuconostoc (3) and Weissella (3) genera grew in the absence of riboflavin and synthesized vitamin B2. The EPS produced by these strains were characterized as dextrans by physicochemical analysis, and the L. citreum polymer showed an unusually high degree of branching. Quantification of the riboflavin and the EPS productions showed that the W. cibaria strains produce the highest levels (585–685 μg/and 6.5–7.4 g/L, respectively). Therefore, these new LAB strains would be good candidates for the development of fermented foods bio-fortified with both dextrans and riboflavin. Moreover, this is the first report of riboflavin and dextran production by L. falkenbergense. | es_ES |
dc.description.sponsorship | This research was funded by the Spanish Ministry of Science, Innovation and Universities, (grants RTI2018-097114-B-I00 and PCIN-2017-075), by the Basque Government Industry and Education Department (grant PIBA_2020_1_0032) and by the University of the Basque Country (General Grant to Research Groups (GIU 19/014)). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation | info:eu-repo/grantAgreement/MICINN/RTI2018-097114-B-I00 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | |
dc.subject | lactic acid bacteria | es_ES |
dc.subject | dextrans | es_ES |
dc.subject | riboflavin | es_ES |
dc.subject | sourdoughs | es_ES |
dc.title | Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2021-09-25T23:33:35Z | |
dc.rights.holder | 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/10/9/2004/htm | es_ES |
dc.identifier.doi | 10.3390/foods10092004 | |
dc.departamentoes | Química aplicada | |
dc.departamentoeu | Kimika aplikatua |
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Except where otherwise noted, this item's license is described as 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).