期刊
JOURNAL OF APPLIED MICROBIOLOGY
卷 102, 期 2, 页码 583-590出版社
WILEY
DOI: 10.1111/j.1365-2672.2006.03067.x
关键词
caper fermentation; Lactobacillus; metabolic properties
To determine the metabolic and functional properties of lactobacilli isolated from caper fermentation. A collection of 58 lactobacilli from fermentation of caper berries (including species of Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus pentosus, Lactobacillus brevis and Lactobacillus fermentum) was studied. Strains were classified in different clusters according to sugar fermentation patterns. Most strains of L. plantarum (the predominant species in the fermentation) clustered in a single group. Analysis of enzymatic activities revealed a high incidence of leucine aminopeptidase, acid phosphatase, beta-galactosidase and beta-glucosidase among the different strains of lactobacilli. A high number of strains were able to degrade raffinose and stachyose. Phytase activity and bile salt hydrolase activity were only detected in certain strains of L. plantarum. Lactobacilli from caper fermentation are metabolically diverse, and some strains display functional properties of interest. Strains of lactobacilli with selected functional properties could be good candidates for future development of commercial starters for industrial caper fermentation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据