Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits
, , e | 28 mar 2019
INFORMAZIONI SU QUESTO ARTICOLO
Article Category: original-paper
Pubblicato online: 28 mar 2019
Pagine: 127 - 137
DOI: https://doi.org/10.21307/pjm-2019-015
Parole chiave
© 2019 Johanna Sánchez et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Fig. 1.
Fig. 2.
Peruvian Amazonian fruits used to isolate lactic acid bacteria. Scientific and Peruvian names have been included together with the LAB species isolated.
| Scientific name | Peruvian name | No. LAB strains isolated | LAB Species (No. strains) |
|---|---|---|---|
| Casho | 2 | ||
| Carambola | 0 | – | |
| Pijuayo | 5 | ||
| Huito | 5 | ||
| Aguaje | 0 | – | |
| Aguajillo | 3 | ||
| Camu camu | 0 | – | |
| Ungurahui | 5 | ||
| Maracuyá | 4 | ||
| Granadilla | 5 | ||
| Umarí | 2 | ||
| Guayaba | 5 | ||
| Cocona | 1 |
Molecular characterization and identification of the representative LAB isolates from Peruvian Amazonian fruits.
| Isolate | ARDRA ( | 16S-23S ITS RFLP Restriction profile | GTG5 Profile | 16S GenBank Accession number | Final identification Species name |
|---|---|---|---|---|---|
| LBMBAL1 | I | IR | I.1 | KY977384 | |
| LBMBAL 2 | I.2 | KY977388 | |||
| LBMBAL 3 | I.3 | KY977397 | |||
| LBMBAL 4 | I.4 | KY977386 | |||
| LBMBAL 5 | I.5 | KY977393 | |||
| LBMBAL 6 | I.6 | KY977394 | |||
| LBMBAL 7 | I.7 | KY977399 | |||
| LBMBAL 8 | I.8 | KY977398 | |||
| LBMBAL 9 | II | IIR | II.1 | KY977400 | |
| LBMBAL 10 | III | IIIR | III.1 | KY977385 | |
| LBMBAL 11 | IV | IVR | IV.1 | KY977390 | |
| LBMBAL 12 | IV.2 | KY977391 | |||
| LBMBAL 13 | IV.3 | KY977392 | |||
| LBMBAL 14 | IV.4 | KY977395 |
Phenotypic characteristics of LAB strains isolated from Peruvian Amazonian fruits.
| Specie isolated | ||||
|---|---|---|---|---|
| 28 | 3 | 1 | 5 | |
| Rods | Rods | Cocobacilli | Cocobacilli | |
| Glucose | + | + | + | + |
| Fructose | + | + | + | + |
| Galactose | 23/5 | − | + | − |
| Sucrose | 26/2 | − | + | + |
| Maltose | + | − | + | + |
| Cellobiose | + | + | + | + |
| Lactose | 24/4 | − | − | − |
| − | − | + | + | |
| 10°C | + | + | + | + |
| 30°C | + | + | + | + |
| 45°C | + | + | + | 3/2 |
| 5% NaCl | + | + | + | + |
| 10% NaCl | 22/6 | 1/2 | − | − |
| 12.5% NaCl | − | − | − | − |
| pH 3.5 | + | + | + | 4/1 |
| pH 7.5 | + | + | + | + |
| Ampicillin (10 μg) | S | S | S | S |
| Amoxicillin (10 μg) | S | S | S | S |
| Bacitracin (10 μg) | R | R | S | S |
| Clindamycin (2 U) | S | R | S | S |
| Chloramphenicol (30 μg) | S | S | S | S |
| Erythromycin (15 μg) | S | S | S | S |
| Kanamycin (30 μg) | 93% | R | R | R |
| Gentamicin (10 μg) | 93% | R | R | R |
| Penicillin (10 μg) | S | S | R | S |
| Novobiocin (30 μg) | S | S | R | R |
| Streptomycin (10 μg) | R | R | R | R |
| Sulfamethoxazole/ trimethoprim (25 μg) | R | R | R | R |
| Tetracycline (30 μg) | S | S | S | S |
| Vancomycin (30 μg) | R | R | R | R |
| Sucrose | − | − | + | + |
| Glucose | − | − | − | − |
| Maltose | − | − | − | − |
| Fructose | − | − | − | − |
| 20.1 − 23.6 | 13.1 − 14.6 | 14.4 | 14.2 − 16.0 | |