TY - JOUR
T1 - Halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (Capsicum annuum L.) fermentation
AU - González-Quijano, Génesis Karendash
AU - Dorantes-Alvarez, Lidia
AU - Hernández-Sánchez, Humberto
AU - Jaramillo-Flores, María Eugenia
AU - de Jesús Perea-Flores, María
AU - Vera-Ponce de León, Arturo
AU - Hernández-Rodríguez, César
PY - 2014/8
Y1 - 2014/8
N2 - The microbiota associated with spontaneous fermentation of vegetables in a saline substrate may represent an important group of bacteria in the food industry. In this work, the lactic acid bacteria (LAB) Weissella cibaria, Lactobacillus plantarum, Lactobacillus paraplantarum, and Leuconostoc citreum were identified by partial 16S rRNA gene sequence analysis. In addition, entophytic bacteria such as Pantoea eucalypti, Pantoea anthophila, Enterobacter cowanii, and Enterobacter asburiae were detected, but they were irrelevant for the fermentation process and were inhibited after 12 h of fermentation when the pH decreased from 6.5 to 4.9. Moreover, 2 species of yeast were isolated and identified as Hanseniaspora pseudoguilliermondii and Kodamaea ohmeri by their partial 26S rRNA gene sequence. The growth of LAB was evaluated at different sodium chloride contents. L. citreum was the most halotolerant species followed by L. plantarum and W. cibaria with a concentration index to obtain a 50% population reduction (IC50) of 7.2%, 6.6%, and 5.2%, respectively. Furthermore, the growth of LAB and Escherichia coli O157:H7 was evaluated in the presence of the main phenylpropanoids from chilli peppers such as p-coumaric and ferulic acid. It was determined that LAB can grow in both acids at 4 mM, unlike E. coli O157:H7, whose growth is inhibited in the presence of these acids. Practical Application: Fermentation of the jalapeño pepper occurs spontaneously in traditional Mexican cuisine practices and adds new flavors while reducing the initial pungency of the pepper. The primary bacteria isolated from chilli fermentation are lactic acid bacteria. These bacterial species exhibit a high resistance to phenolic acids and sodium chloride concentrations and can therefore be used for the fermentation of many other food products. In addition, chilli pepper fermentation has antibacterial and antifungal properties that enhance shelf life and help to avoid subsequent contamination with pathogenic or saprophytic microorganisms.
AB - The microbiota associated with spontaneous fermentation of vegetables in a saline substrate may represent an important group of bacteria in the food industry. In this work, the lactic acid bacteria (LAB) Weissella cibaria, Lactobacillus plantarum, Lactobacillus paraplantarum, and Leuconostoc citreum were identified by partial 16S rRNA gene sequence analysis. In addition, entophytic bacteria such as Pantoea eucalypti, Pantoea anthophila, Enterobacter cowanii, and Enterobacter asburiae were detected, but they were irrelevant for the fermentation process and were inhibited after 12 h of fermentation when the pH decreased from 6.5 to 4.9. Moreover, 2 species of yeast were isolated and identified as Hanseniaspora pseudoguilliermondii and Kodamaea ohmeri by their partial 26S rRNA gene sequence. The growth of LAB was evaluated at different sodium chloride contents. L. citreum was the most halotolerant species followed by L. plantarum and W. cibaria with a concentration index to obtain a 50% population reduction (IC50) of 7.2%, 6.6%, and 5.2%, respectively. Furthermore, the growth of LAB and Escherichia coli O157:H7 was evaluated in the presence of the main phenylpropanoids from chilli peppers such as p-coumaric and ferulic acid. It was determined that LAB can grow in both acids at 4 mM, unlike E. coli O157:H7, whose growth is inhibited in the presence of these acids. Practical Application: Fermentation of the jalapeño pepper occurs spontaneously in traditional Mexican cuisine practices and adds new flavors while reducing the initial pungency of the pepper. The primary bacteria isolated from chilli fermentation are lactic acid bacteria. These bacterial species exhibit a high resistance to phenolic acids and sodium chloride concentrations and can therefore be used for the fermentation of many other food products. In addition, chilli pepper fermentation has antibacterial and antifungal properties that enhance shelf life and help to avoid subsequent contamination with pathogenic or saprophytic microorganisms.
KW - Capsicum
KW - Fermentation
KW - Jalapeño pepper
KW - Lactobacillus
KW - Leuconostoc
KW - Weissella
UR - http://www.scopus.com/inward/record.url?scp=84905457469&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.12498
DO - 10.1111/1750-3841.12498
M3 - Artículo
C2 - 25039289
SN - 0022-1147
VL - 79
SP - M1545-M1553
JO - Journal of Food Science
JF - Journal of Food Science
IS - 8
ER -