title: An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
abstract: OBJECTIVE
  Identification of the predominant lactic acid bacteria (LAB) involved in spontaneous fermentations of Almagro eggplants, and evaluation of the biodiversity by molecular typing.
  
  
  RESULTS
  Almagro eggplant fermentations in three factories (A, B and C) enjoying Protected Designation of Origin (PDO) status were monitored by chemical and microbiological analysis of brines. LAB isolates from brines were identified by phenotypic analysis and by species-specific PCR reactions and typed by randomly amplified polymorphic DNA (RAPD)-PCR. All isolates from factories A and C belonged to the genus Lactobacillus (Lact.), whereas isolates from factory B belonged to Lactobacillus (50%), Leuconostoc (Ln.) (25%) and Lactococcus (Lc.) (25%); 1.9% of this microbiota was considered cosmopolitan. The genera Leuconostoc and Lactococcus and the species Lact. acidophilus and Lact. paracasei had never previously been reported in Almagro eggplant fermentations.
  
  
  CONCLUSIONS
  Considerable differences in the composition of the lactic acid microbiota participating in the Almagro eggplant fermentations exist. Brine NaCl concentration has a notable influence both in number and in the species participating.
  
  
  CONCLUSIONS
  The original aspect of this work consists of an ecological study of the LAB taking part in spontaneous Almagro eggplant fermentations from different factories. Participation of Leuconostoc and Lactococcus species and of Lact. acidophilus and Lact. paracasei, which had never before been described for this pickle, and the evidence that a lactic fermentation does not always take place, were the most relevant results.
authors.affiliation: Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias del Medio Ambiente, Campus Tecnológico de la Fábrica de Armas, Toledo, Spain. susana.sprieto@uclm.es
authors.forename: S
authors.initials: S
authors.lastname: Seseña
authors.forename: M Ll
authors.initials: ML
authors.lastname: Palop
mesh_terms: D044822:Biodiversity; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D005524:Food Technology; D005525:Food-Processing Industry; D007777:Lactobacillaceae / Q000235:genetics / Q000302:isolation & purification*; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification; D007779:Lactobacillus acidophilus / Q000235:genetics / Q000302:isolation & purification; D017045:Lactococcus / Q000235:genetics / Q000302:isolation & purification; D007934:Leuconostoc / Q000235:genetics / Q000302:isolation & purification; D010641:Phenotype; D019105:Random Amplified Polymorphic DNA Technique; D012492:Salts; D032323:Solanum melongena / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D012492:Salts; C017082:brine