Isolation and identification of Homolactic bacteria from Solanum melongena L. with antibacterial activity that improve vegetable fermentation

The aim of this work was the isolation and identification of lactic acid bacteria with homolactic metabolism from eggplant; the lactic acid production and antibacterial activity were adopted as selected criteria to be included in the elaboration of fermented carrots as starter cultures. Between 50 isolated colonies, 14 were identified as lactic acid bacteria with homolactic metabolism, but only lactic acid bacteria identified phenotypic and genotypic as Lactobacillus plantarum were effective to produce cellular death and inhibit biofilm formation of five pathogenic bacteria. L. plantarum SB1 and SB2 were included in carrot fermentation on the basis of the best lactic acid production, antibacterial activity as well as the lowest C4 compounds and H2S formation. The scalded process was not enough effective to reduce Gram negative bacteria, but the addition of the selected bacteria isolated from eggplant to fermentation was effective to reduce all Gram negative population at 7 day. The big finding of this work was the isolation and identification of L. plantarum SB1 and SB2 from eggplant that could adapted in an different ecological niche and their addition to fermented carrots increase stability and microbiological safety of final product, preventing infectious diseases, with optimal sensorial attributed.Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán; ArgentinaFil: Perato, Silvia Marisa. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán; ArgentinaFil: Rivero, Luciana del Valle. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán; ArgentinaFil: Saguir, Fabiana M.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentin

Utilization of amino acids and dipeptides by Lactobacillus plantarum from orange in nutritionally stressed conditions

To investigate amino acid and dipeptide utilization by Lactobacillus plantarum N4 isolated from orange peel, in a nutritionally depleted medium basedon MRS (Mann, Rogosa, Sharpe).Methods and Results: In MRS with 0 Æ1 g l)1 of meat extract and without peptone and yeast extract, growth increased when essential and stimulatory amino acids and nonessential amino acid were added to the medium. Replacement of the essential amino acid, leucine, and the nonessential amino acid, glycine, byleucyl-leucine (Leu-Leu) and ⁄or glycyl-glycine (Gly-Gly) significantly enhancedgrowth. Essential amino acids were mainly consumed and the dipeptides were almost completely used at the end of growth. Leucine and glycine accumulatedinternally from the peptides were higher than from the free amino acids.Glucose utilization increased in the media containing dipeptides comparedwith the medium containing free amino acids.Conclusions: In a N-depleted medium, Leu-Leu and ⁄or Gly-Gly were more effective than the respective amino acids in supporting growth of the microorganism. The more efficient internal accumulation of glycine and especially leucine from dipeptides confirmed the ability of the strain to assimilate mainly complex nitrogen molecules rather than simple ones.Significance and Impact of the Study: The ability of Lact. plantarum N4 to efficiently use dipeptides could contribute to spoilage development in the natural medium of the organism, orange juiceFil: Saguir de Zucal, Fabiana Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Loto Campos, Iris Eleonora. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; ArgentinaFil: Manca de Nadra, M. C.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

Potential Usefulness of Chlorogenic Acid from Vegetables and Industrial Wastes

The resistance of microorganisms to drugs in pharmaceutical industry and the food contamination and spoilage by microorganisms in food industry are serious problems. Control of these microorganisms is of importance not only for industry but also for government health agencies. As a result of this problematic, all these years an intensive search for new compounds able to replace currently used drugs was performed. The utilization of phenolic compounds as antimicrobial agents or a possible pharmaceutical drug would provide additional benefits due to their health beneficial properties. Caffeic acid is one of the most abundant hydroxycinnamic acids in the human diet and chlorogenic acid (5-O-caffeoyl-quinic acid), an ester of caffeic acid with quinic acid, has been received considerable attentions for their potential biological effects. Chlorogenic acid has antioxidant property and probable roles in diseases such as cancer, parkinson and cardiovascular as well as antimicrobial activity. In this chapter, we present the last researches that indicate that chlorogenic acid of different plant sources or derived products could be a possible candidate to be utilized in different industries. The advantages in the usefulness of chlorogenic acid as antimicrobial agent are discussed in relation with its antimicrobial effectivity and its health benefits.Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología "Luis Verna". Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Vallejo, Claudia Veronica. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Sosa Mármol, Sofía María. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Saguir, Fabiana M.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentin