Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

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 sho...

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Detalhes bibliográficos
Autores: Llamas Arriba, María Goretti, Hernández Alcántara, Annel M., Mohedano, Mari Luz, Chiva, Rosana, Celador Lera, Lorena, Velázquez, Encarnación, Prieto Orzanco, Alicia, Dueñas Chasco, María Teresa, Tamame, Mercedes, López García, Paloma
Formato: artículo
Fecha de publicación:2021
País:España
Recursos:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/53159
Acesso em linha:http://hdl.handle.net/10810/53159
Access Level:acceso abierto
Palavra-chave:lactic acid bacteria
dextrans
riboflavin
sourdoughs
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spelling Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and RiboflavinLlamas Arriba, María GorettiHernández Alcántara, Annel M.Mohedano, Mari LuzChiva, RosanaCelador Lera, LorenaVelázquez, EncarnaciónPrieto Orzanco, AliciaDueñas Chasco, María TeresaTamame, MercedesLópez García, Palomalactic acid bacteriadextransriboflavinsourdoughsMany 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.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)).MDPI2021202120212021info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/53159reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MICINN/RTI2018-097114-B-I00/https://www.mdpi.com/2304-8158/10/9/2004/htminfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/3.0/es/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/).oai:addi.ehu.eus:10810/531592026-06-18T09:23:17Z
dc.title.none.fl_str_mv Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
title Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
spellingShingle Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
Llamas Arriba, María Goretti
lactic acid bacteria
dextrans
riboflavin
sourdoughs
title_short Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
title_full Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
title_fullStr Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
title_full_unstemmed Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
title_sort Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
dc.creator.none.fl_str_mv Llamas Arriba, María Goretti
Hernández Alcántara, Annel M.
Mohedano, Mari Luz
Chiva, Rosana
Celador Lera, Lorena
Velázquez, Encarnación
Prieto Orzanco, Alicia
Dueñas Chasco, María Teresa
Tamame, Mercedes
López García, Paloma
author Llamas Arriba, María Goretti
author_facet Llamas Arriba, María Goretti
Hernández Alcántara, Annel M.
Mohedano, Mari Luz
Chiva, Rosana
Celador Lera, Lorena
Velázquez, Encarnación
Prieto Orzanco, Alicia
Dueñas Chasco, María Teresa
Tamame, Mercedes
López García, Paloma
author_role author
author2 Hernández Alcántara, Annel M.
Mohedano, Mari Luz
Chiva, Rosana
Celador Lera, Lorena
Velázquez, Encarnación
Prieto Orzanco, Alicia
Dueñas Chasco, María Teresa
Tamame, Mercedes
López García, Paloma
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv lactic acid bacteria
dextrans
riboflavin
sourdoughs
topic lactic acid bacteria
dextrans
riboflavin
sourdoughs
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/53159
url http://hdl.handle.net/10810/53159
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN/RTI2018-097114-B-I00/
https://www.mdpi.com/2304-8158/10/9/2004/htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/3.0/es/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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