Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation
The majority of non-dairy starter cultures on the market are originally isolated from milk and therefore do not provide the most optimal fermentation for plant matrices. Developing plant-derived starter cultures is essential for creating high-quality, tasty dairy alternatives. This study aims to iso...
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MDPI AG
2024-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/12/663 |
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| author | Maret Andreson Jekaterina Kazantseva Aili Kallastu Taaniel Jakobson Inga Sarand Mary-Liis Kütt |
| author_facet | Maret Andreson Jekaterina Kazantseva Aili Kallastu Taaniel Jakobson Inga Sarand Mary-Liis Kütt |
| author_sort | Maret Andreson |
| collection | DOAJ |
| description | The majority of non-dairy starter cultures on the market are originally isolated from milk and therefore do not provide the most optimal fermentation for plant matrices. Developing plant-derived starter cultures is essential for creating high-quality, tasty dairy alternatives. This study aims to isolate and characterize bacterial strains with the potential to be used as non-dairy starters from plant sources via backslopping evolution. A natural consortium of macerated plants was inoculated into two oat and two pea commercial drinks and backslopped for seventeen cycles to evolve the bacterial consortium at 25 °C, 34 °C, and 42 °C. The results showed that the initial natural consortium contained less than 1% lactic acid bacteria, and after the seventeenth cycle, lactic acid bacteria dominated in all investigated consortia. Oat Od1-25 and Od2-42 and pea Pd1-34 and Pd1-42 samples were selected for strain isolation based on amplicon-based metagenetic analysis of 16S rRNA gene sequencing and sensory properties. The strain isolation was performed using an out-plating technique, and colonies were identified by MALDI-TOF mass spectrometry. Altogether, eleven lactic acid bacteria species of plant origin were obtained. The strains belonged to the <i>Leuconostoc</i>, <i>Enterococcus</i>, <i>Lactobacillus</i>, and <i>Lactococcus</i> genera. |
| format | Article |
| id | doaj-art-b6c876f0d7f84178a362ca974b6c3733 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-b6c876f0d7f84178a362ca974b6c37332024-12-27T14:25:34ZengMDPI AGFermentation2311-56372024-12-01101266310.3390/fermentation10120663Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping PropagationMaret Andreson0Jekaterina Kazantseva1Aili Kallastu2Taaniel Jakobson3Inga Sarand4Mary-Liis Kütt5AS TFTAK, Mäealuse 2/4, 12618 Tallinn, EstoniaAS TFTAK, Mäealuse 2/4, 12618 Tallinn, EstoniaAS TFTAK, Mäealuse 2/4, 12618 Tallinn, EstoniaAS TFTAK, Mäealuse 2/4, 12618 Tallinn, EstoniaDepartment of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, EstoniaAS TFTAK, Mäealuse 2/4, 12618 Tallinn, EstoniaThe majority of non-dairy starter cultures on the market are originally isolated from milk and therefore do not provide the most optimal fermentation for plant matrices. Developing plant-derived starter cultures is essential for creating high-quality, tasty dairy alternatives. This study aims to isolate and characterize bacterial strains with the potential to be used as non-dairy starters from plant sources via backslopping evolution. A natural consortium of macerated plants was inoculated into two oat and two pea commercial drinks and backslopped for seventeen cycles to evolve the bacterial consortium at 25 °C, 34 °C, and 42 °C. The results showed that the initial natural consortium contained less than 1% lactic acid bacteria, and after the seventeenth cycle, lactic acid bacteria dominated in all investigated consortia. Oat Od1-25 and Od2-42 and pea Pd1-34 and Pd1-42 samples were selected for strain isolation based on amplicon-based metagenetic analysis of 16S rRNA gene sequencing and sensory properties. The strain isolation was performed using an out-plating technique, and colonies were identified by MALDI-TOF mass spectrometry. Altogether, eleven lactic acid bacteria species of plant origin were obtained. The strains belonged to the <i>Leuconostoc</i>, <i>Enterococcus</i>, <i>Lactobacillus</i>, and <i>Lactococcus</i> genera.https://www.mdpi.com/2311-5637/10/12/663plant-based foodbackslopping techniquelactic acid bacteriametagenetic analysisnon-dairy starter culturesMALDI-TOF |
| spellingShingle | Maret Andreson Jekaterina Kazantseva Aili Kallastu Taaniel Jakobson Inga Sarand Mary-Liis Kütt Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation Fermentation plant-based food backslopping technique lactic acid bacteria metagenetic analysis non-dairy starter cultures MALDI-TOF |
| title | Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation |
| title_full | Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation |
| title_fullStr | Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation |
| title_full_unstemmed | Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation |
| title_short | Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation |
| title_sort | isolation and identification of novel non dairy starter culture candidates from plant matrix using backslopping propagation |
| topic | plant-based food backslopping technique lactic acid bacteria metagenetic analysis non-dairy starter cultures MALDI-TOF |
| url | https://www.mdpi.com/2311-5637/10/12/663 |
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