The aim of this study was to obtain starter cultures for fermenting sweet pepper, pattypan squash and tomatoes, composed of the autochthonous lactic acid bacteria (LAB), selected from spontaneously fermented vegetables of each particular species. Antibacterial activity of the LAB strains against eight test strains of pathogenic and undesirable in food bacteria, as well as good organoleptic quality of obtained fermented product were adopted as selection criteria. Thirteen isolated LAB strains were identified as Lactobacillus plantarum, Lactobacillus brevis and Pediococcus pentosaceus. All strains revealed the inhibiting capability, limiting the growth of at least two test strains. Ten selected LAB strains were used as starter cultures. Sensory quality of the obtained products was at least equal to the product obtained as a result of spontaneous fermentation. Using the autochthonous LAB strains of high antibacterial activity seems to be the rational way of producing microbiologically-safe products, preserving the original, unique flavour of traditional, spontaneously fermented vegetables.
CITATIONS(8):
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Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India Sudipta Bora, Jyotshna Keot, Saurav Das, Kishore Sarma, Madhumita Barooah 3 Biotech
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Development of a fermented green tomato base for dressings and sauces with high nutritional value R. Santos, I. Sousa, A. Raymundo, Silva Santos, C. Prista, M. Mota Acta Horticulturae
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria Eun-Ju Kim, Seong-Eun Park, Seung-Ho Seo, Oh-Cheol Kweon, Hong-Seok Son Applied Biological Chemistry
Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour Ilona Stefańska, Katarzyna Piasecka-Jóźwiak, Danuta Kotyrba, Magdalena Kolenda, Krystyna Stecka Journal of the Science of Food and Agriculture
Natural Plant Extracts and Microbial Antagonists to Control Fungal Pathogens and Improve the Productivity of Zucchini (Cucurbita pepo L.) In Vitro and in Greenhouse Hanaa Hassan, Abeer Mohamed, Mostafa Feleafel, Mohamed Salem, Hayssam Ali, Mohammad Akrami, Doaa Abd-Elkader Horticulturae
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