Characterization and differentiation of Lactobacillus manihotivorans strains isolated from cassava sour starch.
Lactobacillus manihotivorans has been reported as one of the dominant species in cassava sour starch production process. Seven isolates that have previously been identified as belonging to this species were studied in the present work. Their molecular and phenotypic characteristics showed higher strain diversity than previously described. Differences were found in their fermentation profiles, whereas no major differences were observed in properties related to processing conditions (salt concentration, pH, temperature), or in potential functional properties (bile salt and pH 2.0 tolerance). Among the main characteristics of interest for the fermentation of cereals or cassava, blended or not with legumes, six out of seven strains were amylolytic and raffinose was fermented by all strains. Strains OND 32T and OLB 7 fermented the broadest range of carbohydrates. Most of the strains contained plasmids. Plasmid curing changed their phenotypic characteristics, particularly those of strain OND 32T, which, in addition, lost its starch and raffinose fermentation ability.
Guyot
J P
JP
Unité R106 Nutrition, Alimentation, Sociétés Institut de Recherche pour le Développement (IRD), BP 64501, 911 Avenue Agropolis, 34394 Montpellier cedex 5, France. jpguyot@mpl.ird.fr
Brizuela
M A
MA
Rodriguez Sanoja
R
R
Morlon-Guyot
J
J
D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000145:classification* / Q000302:isolation & purification; D002365:Manihot / Q000382:microbiology*; D010802:Phylogeny; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature
D019344:Lactic Acid; D013213:Starch