Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’
Descripción del Articulo
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-CO...
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/931 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/931 https://doi.org/10.1007/s11274-018-2525-5 |
| Nivel de acceso: | acceso abierto |
| Materia: | Genética agrícola Agricultura https://purl.org/pe-repo/ocde/ford#4.01.01 |
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| dc.title.none.fl_str_mv |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ |
| title |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ |
| spellingShingle |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ Ramos E.R. Genética agrícola Agricultura https://purl.org/pe-repo/ocde/ford#4.01.01 |
| title_short |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ |
| title_full |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ |
| title_fullStr |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ |
| title_full_unstemmed |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ |
| title_sort |
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’ |
| author |
Ramos E.R. |
| author_facet |
Ramos E.R. Santos R.A. Velezmoro Sánchez, Carmen Eloisa Velezmoro C.E. Zúñiga D.E. |
| author_role |
author |
| author2 |
Santos R.A. Velezmoro Sánchez, Carmen Eloisa Velezmoro C.E. Zúñiga D.E. |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Ramos E.R. Santos R.A. Velezmoro Sánchez, Carmen Eloisa Velezmoro C.E. Zúñiga D.E. |
| dc.subject.none.fl_str_mv |
Genética agrícola |
| topic |
Genética agrícola Agricultura https://purl.org/pe-repo/ocde/ford#4.01.01 |
| dc.subject.es_PE.fl_str_mv |
Agricultura |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.01.01 |
| 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. |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/931 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1007/s11274-018-2525-5 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85053058670 |
| url |
https://hdl.handle.net/20.500.12390/931 https://doi.org/10.1007/s11274-018-2525-5 |
| identifier_str_mv |
2-s2.0-85053058670 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Springer Netherlands |
| publisher.none.fl_str_mv |
Springer Netherlands |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
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1839175736286511104 |
| spelling |
Publicationrp02463600rp02459600rp05242600rp02460600rp02461600Ramos E.R.Santos R.A.Velezmoro Sánchez, Carmen EloisaVelezmoro C.E.Zúñiga D.E.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/931https://doi.org/10.1007/s11274-018-2525-52-s2.0-85053058670This 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.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.Fondo Nacional de Desarrollo Científico y Tecnológico - FondecytengSpringer Netherlandsinfo:eu-repo/semantics/openAccessGenética agrícolaAgricultura-1https://purl.org/pe-repo/ocde/ford#4.01.01-1Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/931oai:repositorio.concytec.gob.pe:20.500.12390/9312024-05-30 15:59:54.26http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="c22b27eb-8473-4d87-834a-40bd9b4f4172"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’</Title> <PublishedIn> <Publication> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1007/s11274-018-2525-5</DOI> <SCP-Number>2-s2.0-85053058670</SCP-Number> <Authors> <Author> <DisplayName>Ramos E.R.</DisplayName> <Person id="rp02463" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Santos R.A.</DisplayName> <Person id="rp02459" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Velezmoro Sánchez, Carmen Eloisa</DisplayName> <Person id="rp05242" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Velezmoro C.E.</DisplayName> <Person id="rp02460" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Zúñiga D.E.</DisplayName> <Person id="rp02461" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Springer Netherlands</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Genética agrícola</Keyword> <Keyword>Agricultura</Keyword> <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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.448654 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
