Resumo

PARADA, Romina B.; SOSA, Franco M.; MARGUET, Emilio R.  e  VALLEJO, Marisol. Isolation of a Leuconostoc mesenteroides ssp. jonggajibkimchii strain from Parona leatherjacket (Parona signata): behavior in vegetal matrices fermentation. Rev. Fac. Nac. Agron. Medellín [online]. 2022, vol.75, n.1, pp.9867-9876.  Epub 31-Jan-2022. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v75n1.95188.

A Gram-positive, facultatively anaerobic, gas-forming, catalase-negative, nonmotile, non-spore-forming, vancomycin-resistant, and ovoid-shaped bacterium, designated strain Tw234, was isolated from the intestinal tract of Parona leatherjacket (Parona signata). The strain grew in the presence of 0-6% (w/v) NaCl, at pH 3.5-8.5 and 8-40 °C; optimum growth was achieved at 1% (w/v) NaCl, at pH 6.0 and 30-32 °C. Exopolysacharides production was detected by the solidification test of skim milk supplemented with sucrose in the temperature range of 8 to 30 °C. Results of phylogenetic analysis based on the 16S rRNA gene sequence similarity indicated that strain Tw234 was closed related to the genus Leuconostoc and 100% homology with the type strain Ln. mesenteroides ssp. jonggajibkimchii DRC1506 (KCCM 43249, JCM 31787). The evaluation of growth and acidification rates were carried out in white cabbage and Chinese cabbage and compared with the strain Ln. mesenteroides ssp. jonggajibkimchii RCTw1.1, isolated from the spontaneous fermentation of red cabbage. No significant differences were observed between the behaviors of the two strains. The strain Tw234 displayed higher growth and acidification rates in controlled fermentation of white cabbage compared with those obtained in Chinese cabbage. New trends are targeted on the isolation and selection of strains to achieve controlled fermentation of vegetables that may ensure uniform quality. The results obtained in this work suggest that strain Tw234 harbored technological useful properties for its potential use as a starter in controlled vegetable fermentations.

Palavras-chave : Brassicaceae; Controlled fermentation; Starter.

        · resumo em Espanhol     · texto em Inglês     · Inglês ( pdf )