First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet
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Date
2019-07-03
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Springer
Abstract
Abstract
Fermented cereals are part of the main traditional diets of many people in Africa, usually obtained from artisanal production.
The intensification of their manufacturing, responding to the consumers demand, requires a better control to ensure their
sanitary, nutritional, and taste qualities, hence, the need of selecting accurate and safe starter cultures. In the present study,
48 lactic acid bacteria (LAB) strains, previously isolated from Algerian fermented wheat lemzeiet, were analyzed for different
technological properties. 14 LAB strains, belonging to Pediococcus pentosaceus, Enterococcus faecium, Lactobacillus
curvatus, Lactobacillus brevis, and Leuconostoc mesenteroides species, decreased rapidly the pH of the flour extract broth
close to 4 or below. 91% of strains showed extracellular protease activity, but only 12% were amylolytics. 18 LAB strains
inhibited or postponed the growth of three fungal targets Rhodotorula mucilaginosa UBOCC-A-216004, Penicillium verrucosum
UBOCC-A-109221, and Aspergillus flavus UBOCC-A-106028. The strains belonging to Lactobacillus spp., Leuconostoc
fallax, L. mesenteroides, and Weissella paramesenteroides were the most antifungal ones. Multiplex PCR for biogenic
amines’ production did not reveal any of the genes involved in the production of putrescine, histamine, and tyramine for 17 of
the 48 strains. The obtained results provided several candidates for use as starter culture in the future production of lemzeiet.