Leuconostoc strains isolated from dairy products: Response against food stress conditions.

Abstract:

:A systematic study about the intrinsic resistance of 29 strains (26 autochthonous and 3 commercial ones), belonging to Leuconostoc genus, against diverse stress factors (thermal, acidic, alkaline, osmotic and oxidative) commonly present at industrial or conservation processes were evaluated. Exhaustive result processing was made by applying one-way ANOVA, Student's test (t), multivariate analysis by Principal Component Analysis (PCA) and Matrix Hierarchical Cluster Analysis. In addition, heat adaptation on 4 strains carefully selected based on previous data analysis was assayed. The strains revealed wide diversity of resistance to stress factors and, in general, a clear relationship between resistance and Leuconostoc species was established. In this sense, the highest resistance was shown by Leuconostoc lactis followed by Leuconostoc mesenteroides strains, while Leuconostoc pseudomesenteroides and Leuconostoc citreum strains revealed the lowest resistance to the stress factors applied. Heat adaptation improved thermal cell survival and resulted in a cross-resistance against the acidic factor. However, all adapted cells showed diminished their oxidative resistance. According to our knowledge, this is the first study regarding response of Leuconostoc strains against technological stress factors and could establish the basis for the selection of "more robust" strains and propose the possibility of improving their performance during industrial processes.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

D'Angelo L,Cicotello J,Zago M,Guglielmotti D,Quiberoni A,Suárez V

doi

10.1016/j.fm.2017.04.001

subject

Has Abstract

pub_date

2017-09-01 00:00:00

pages

28-39

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(16)30991-1

journal_volume

66

pub_type

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