Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol

Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to understanding its complex microbial ecology, the effect of inoculating on MRS-starch pure and mixed cultures of amylolytic <i>Sii</i>-25124 and non-amylolytic <i>W. confusa</i> 17,...

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Autores principales:	Sandra Bolaños-Núñez, Jorge A. Santiago-Urbina, Jean-Pierre Guyot, Gloria Díaz-Ruiz, Carmen Wacher
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pozol lactic acid bacteria fermentation starch microbial dynamics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c0677374cf9747ff9b86e390cc654f39
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spelling	oai:doaj.org-article:c0677374cf9747ff9b86e390cc654f392021-11-25T17:33:20ZMicrobial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol10.3390/foods101126072304-8158https://doaj.org/article/c0677374cf9747ff9b86e390cc654f392021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2607https://doaj.org/toc/2304-8158Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to understanding its complex microbial ecology, the effect of inoculating on MRS-starch pure and mixed cultures of amylolytic <i>Sii</i>-25124 and non-amylolytic <i>W. confusa</i> 17, isolated from pozol, were studied on their interactions and fermentation parameters. These were compared with <i>L. plantarum</i> A6, an amylolytic strain isolated from cassava. Microbial growth, kinetic parameters, amylolytic activity, lactic acid production, and hydrolysis products from starch fermentation were measured. The population dynamics were followed by qPCR. <i>L. plantarum</i> A6 showed higher enzymatic activity, lactic acid, biomass production, and kinetic parameters than pozol LAB in pure cultures. Mixed culture of each pozol LAB with <i>L. plantarum</i> A6 showed a significant decrease in amylolytic activity, lactic acid yield, specific growth rate, and specific rate of amylase production. The interaction between <i>Sii</i>-25124 and <i>W. confusa</i> 17 increased the global maximum specific growth rate (µ), the lactic acid yield from starch (Y<sub>lac/s),</sub> lactic acid yield from biomass (Y<sub>lac/x</sub>), and specific rate of lactic acid production (q<sub>lac</sub>) by 15, 30, 30, and 40%, respectively, compared with the pure culture of <i>Sii</i>-25124. Interactions between the two strains are essential for this fermentation.Sandra Bolaños-NúñezJorge A. Santiago-UrbinaJean-Pierre GuyotGloria Díaz-RuizCarmen WacherMDPI AGarticlepozollactic acid bacteriafermentationstarchmicrobial dynamicsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2607, p 2607 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pozol lactic acid bacteria fermentation starch microbial dynamics Chemical technology TP1-1185
spellingShingle	pozol lactic acid bacteria fermentation starch microbial dynamics Chemical technology TP1-1185 Sandra Bolaños-Núñez Jorge A. Santiago-Urbina Jean-Pierre Guyot Gloria Díaz-Ruiz Carmen Wacher Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol
description	Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to understanding its complex microbial ecology, the effect of inoculating on MRS-starch pure and mixed cultures of amylolytic <i>Sii</i>-25124 and non-amylolytic <i>W. confusa</i> 17, isolated from pozol, were studied on their interactions and fermentation parameters. These were compared with <i>L. plantarum</i> A6, an amylolytic strain isolated from cassava. Microbial growth, kinetic parameters, amylolytic activity, lactic acid production, and hydrolysis products from starch fermentation were measured. The population dynamics were followed by qPCR. <i>L. plantarum</i> A6 showed higher enzymatic activity, lactic acid, biomass production, and kinetic parameters than pozol LAB in pure cultures. Mixed culture of each pozol LAB with <i>L. plantarum</i> A6 showed a significant decrease in amylolytic activity, lactic acid yield, specific growth rate, and specific rate of amylase production. The interaction between <i>Sii</i>-25124 and <i>W. confusa</i> 17 increased the global maximum specific growth rate (µ), the lactic acid yield from starch (Y<sub>lac/s),</sub> lactic acid yield from biomass (Y<sub>lac/x</sub>), and specific rate of lactic acid production (q<sub>lac</sub>) by 15, 30, 30, and 40%, respectively, compared with the pure culture of <i>Sii</i>-25124. Interactions between the two strains are essential for this fermentation.
format	article
author	Sandra Bolaños-Núñez Jorge A. Santiago-Urbina Jean-Pierre Guyot Gloria Díaz-Ruiz Carmen Wacher
author_facet	Sandra Bolaños-Núñez Jorge A. Santiago-Urbina Jean-Pierre Guyot Gloria Díaz-Ruiz Carmen Wacher
author_sort	Sandra Bolaños-Núñez
title	Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol
title_short	Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol
title_full	Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol
title_fullStr	Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol
title_full_unstemmed	Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol
title_sort	microbial interactions between amylolytic and non-amylolytic lactic acid bacteria strains isolated during the fermentation of pozol
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c0677374cf9747ff9b86e390cc654f39
work_keys_str_mv	AT sandrabolanosnunez microbialinteractionsbetweenamylolyticandnonamylolyticlacticacidbacteriastrainsisolatedduringthefermentationofpozol AT jorgeasantiagourbina microbialinteractionsbetweenamylolyticandnonamylolyticlacticacidbacteriastrainsisolatedduringthefermentationofpozol AT jeanpierreguyot microbialinteractionsbetweenamylolyticandnonamylolyticlacticacidbacteriastrainsisolatedduringthefermentationofpozol AT gloriadiazruiz microbialinteractionsbetweenamylolyticandnonamylolyticlacticacidbacteriastrainsisolatedduringthefermentationofpozol AT carmenwacher microbialinteractionsbetweenamylolyticandnonamylolyticlacticacidbacteriastrainsisolatedduringthefermentationofpozol
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Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol

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