Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 2 vol. 5 2015-10-01 2015-10-01 GENUS SALVIA – ECOSYSTEM FOR ISOLATION OF LACTIC ACID BACTERIA 103 108 EN Tsvetanka Teneva-Angelova Tsvetanka Teneva-Angelova Dora Beshkova Dora Beshkova In recent years there has been a trend of increased interest in lactic acid bacteria (LAB) isolated from non-dairy sources due to their diverse metabolic profile and unique flavor-forming activities. This study presents the possibility of using microbial diversity of individual plant parts (flower, leaf and steam) of each species of the genus Salvia for isolation of LAB with new metabolic activities, suitable for their potential inclusion in starter cultures. After screening 800 microbial isolates derived from five species of the genus Salvia and subsequent multiple transfer and growth in selective media, 460 single bacterial colonies were isolated. The data from the required and confirmatory tests established that 56 single colonies showed phenotypic identity (Gram-positive, catalase-negative, oxidase-negative and indole-negative) with the group of LAB. All were classified as homofermentative cocci. 82.2% of the plant-derived lactobacteria synthesized L(+)-lactic acid, but a minor part (11.8%) synthesized both isomeric forms of lactic acid. Almost all isolates have a wide pH and temperature range as well as high halotolerance. Using genotype-based methods such as 16S rDNA sequencing, the plant-derived bacterial isolates were identified as: Enterococcus faecium, Enterococcus casseliflavus, Enterococcus mundtii, Lactococcus lactis subsp. lactis and Streptococcus thermophilus.
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