title: Microcultures of lactic acid bacteria: characterization and selection of strains, optimization of nutrients and gallic acid concentration.
abstract: Eighteen lactic acid bacteria (LAB) strains, isolated from coffee pulp silages were characterized according to both growth and gallic acid (GA) consumption. Prussian blue method was adapted to 96-well microplates to quantify GA in LAB microcultures. Normalized data of growth and GA consumption were used to characterize strains into four phenotypes. A number of 5 LAB strains showed more than 60% of tolerance to GA at 2 g/l; whereas at 10 g/l GA growth inhibition was detected to a different extent depending on each strain, although GA consumption was observed in seven studied strains (>60%). Lactobacillus plantarum L-08 was selected for further studies based on its capacity to degrade GA at 10 g/l (97%). MRS broth and GA concentrations were varied to study the effect on growth of LAB. Cell density and growth rate were optimized by response surface methodology and kinetic analysis. Maximum growth was attained after 7.5 h of cultivation, with a dilution factor of 1-1/2 and a GA concentration between 0.625 and 2.5 g/l. Results indicated that the main factor affecting LAB growth was GA concentration. The main contribution of this study was to propose a novel adaptation of a methodology to characterize and select LAB strains with detoxifying potential of simple phenolics based on GA consumption and tolerance. In addition, the methodology presented in this study integrated the well-known RSM with an experimental design based on successive dilutions.
authors.affiliation: Department of Biotechnology, Metropolitan Autonomous University (UAM), Campus Iztapalapa, Av. San Rafael Atlixco 186, Iztapalapa, CP 09340, Mexico D.F., Mexico.
authors.forename: Oswaldo
authors.initials: O
authors.lastname: Guzmán-López
authors.forename: Octavio
authors.initials: O
authors.lastname: Loera
authors.forename: José Luis
authors.initials: JL
authors.lastname: Parada
authors.forename: Alberto
authors.initials: A
authors.lastname: Castillo-Morales
authors.forename: Cándida
authors.initials: C
authors.lastname: Martínez-Ramírez
authors.forename: Christopher
authors.initials: C
authors.lastname: Augur
authors.forename: Isabelle
authors.initials: I
authors.lastname: Gaime-Perraud
authors.forename: Gerardo
authors.initials: G
authors.lastname: Saucedo-Castañeda
mesh_terms: D001431:Bacteriological Techniques; D040503:Coffea / Q000382:microbiology; D003470:Culture Media / Q000737:chemistry / Q000378:metabolism; D046508:Culture Techniques; D005707:Gallic Acid / Q000378:metabolism*; D007700:Kinetics; D019344:Lactic Acid / Q000378:metabolism*; D007777:Lactobacillaceae / Q000737:chemistry / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism*
chemical_list: D003470:Culture Media; D019344:Lactic Acid; D005707:Gallic Acid
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