Bibliographic citations
Sedano, J., (2006). Selección de cepas nativas de Lactobacillus con actividad inhibitoria y tolerantes al etanol aisladas de "masato" [Tesis, Universidad Nacional Mayor de San Marcos]. https://hdl.handle.net/20.500.12672/1424
Sedano, J., Selección de cepas nativas de Lactobacillus con actividad inhibitoria y tolerantes al etanol aisladas de "masato" [Tesis]. PE: Universidad Nacional Mayor de San Marcos; 2006. https://hdl.handle.net/20.500.12672/1424
@misc{sunedu/2872270,
title = "Selección de cepas nativas de Lactobacillus con actividad inhibitoria y tolerantes al etanol aisladas de "masato"",
author = "Sedano Bautista, José Luis",
publisher = "Universidad Nacional Mayor de San Marcos",
year = "2006"
}
The food preservation by natural fermentation is practiced by diverse native communities. The "masato" is product of this process and constitutes important part of the feeding of the population of peruvian amazonia. The mass of yucca, mandioca or cassava (Manihot esculenta, Crantz) used in the preparation of this traditional drink, constitutes the main substrate for the establishment of an environmental mixed microflora, including the lactic acid bacteria which are responsible for the malolactic and lactic fermentation and other properties of industrial interest. The search of new native strains of antimicrobial substances producing lactic bacteria, adapted to the environmental conditions and regional raw materials, is extremely important, to improve the sensorial and sanitary quality of the "masato". In order to detect lactic strains with antimicrobial properties, 11 samples of "masato" coming from Pucallpa - Ucayali were processed, which were seeded in agar Man Rogosa Sharpe (MRS) pH 6,5 and incubated to 30° C by 72 hours in microaerophilic conditions. The morphologic, cultural, biochemical characterization and the antimicrobial activity were made according to Kandler Weiss (1986) and Tagg McGiven, (1971) respectively. Of a total of 81 isolated strains of Lactobacillus, 33 (41%) of Lactobacillus were identified like Lactobacillus plantarum, 13 (16%) like Lactobacillus alimentarius, 12 (15%) like Lactobacillus acidophilus, 9 (11%) like Lactobacillus casei and in smaller percentage like Lactobacillus brevis, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus amylophilus and Lactobacillus coryniformis. In addition, 64 (78.9%) and 17 (21.1%) of Lactobacillus were detected homofermenters and heterofermenters respectively. In all the evaluated samples of "masato", predominated Lactobacillus plantarum, followed of Lactobacillus acidophilus and Lactobacillus alimentarius. Of 8 evaluated antimicrobial substance producing lactic acid bacteria strains, Lactobacillus plantarum M4 was the only producing strain of a antimicrobial substance that is not acid organic nor oxygenated water. In addition, it was shown that the neutralized antimicrobial substance to pH 6.5 has a reduced antimicrobial spectrum and is stable in a wide range of temperature and pH. Also, the strains of Lactobacillus showed a high level of tolerance to concentrations of ethanol added to culture means, being but of 80% of tolerant isolated strains to 10% of ethanol, whereas 6% tolerated concentrations of up to 12% v/v of ethanol. We propose to Lactobacillus plantarum 4M0.2, Lactobacillus plantarum M9.5, Lactobacillus acidophilus M2.9, Lactobacillus alimentarius 5M1.2 like a selection of strains of biotechnological interest, as well as to Lactobacillus plantarum M4, strain of the study with greater antimicrobial spectrum and tolerance until 8% v/v concentration of ethanol added in culture mean.
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