Fig. 1.
Fig. 2.
Peruvian Amazonian fruits used to isolate lactic acid bacteria_ Scientific and Peruvian names have been included together with the LAB species isolated_
| Scientific name | Peruvian name | No. LAB strains isolated | LAB Species (No. strains) |
|---|---|---|---|
| Anacardiun occidentale | Casho | 2 | Lactobacillus plantarum (1) |
| Averrhoa carambola | Carambola | 0 | – |
| Bactris gasipaes | Pijuayo | 5 | Lactobacillus plantarum (3) |
| Genipa americana | Huito | 5 | Lactobacillus plantarum (5) |
| Mauritia fexuosa | Aguaje | 0 | – |
| Mauritiella aculeate | Aguajillo | 3 | Lactobacillus plantarum (3) |
| Myrciaria dubia | Camu camu | 0 | – |
| Oenocarpus bataua | Ungurahui | 5 | Lactobacillus plantarum (2) |
| Passifora edulis | Maracuyá | 4 | Lactobacillus plantarum (4) |
| Passifora nitida | Granadilla | 5 | Lactobacillus plantarum (5) |
| Poraqueiba sericea | Umarí | 2 | Lactobacillus plantarum (2) |
| Psidium guajava | Guayaba | 5 | Lactobacillus plantarum (2) |
| Solatium sessiliforum | Cocona | 1 | Lactobacillus plantarum |
Molecular characterization and identification of the representative LAB isolates from Peruvian Amazonian fruits_
| Isolate | ARDRA (AluI) Restriction profile | 16S-23S ITS RFLP Restriction profile | GTG5 Profile | 16S GenBank Accession number | Final identification Species name |
|---|---|---|---|---|---|
| LBMBAL1 | I | IR | I.1 | KY977384 | Lactobacillus plantarum |
| LBMBAL 2 | I.2 | KY977388 | Lactobacillus plantarum | ||
| LBMBAL 3 | I.3 | KY977397 | Lactobacillus plantarum | ||
| LBMBAL 4 | I.4 | KY977386 | Lactobacillus plantarum | ||
| LBMBAL 5 | I.5 | KY977393 | Lactobacillus plantarum | ||
| LBMBAL 6 | I.6 | KY977394 | Lactobacillus plantarum | ||
| LBMBAL 7 | I.7 | KY977399 | Lactobacillus plantarum | ||
| LBMBAL 8 | I.8 | KY977398 | Lactobacillus plantarum | ||
| LBMBAL 9 | II | IIR | II.1 | KY977400 | Lactobacillus brevis |
| LBMBAL 10 | III | IIIR | III.1 | KY977385 | Weissella confusa |
| LBMBAL 11 | IV | IVR | IV.1 | KY977390 | Weissella cibaria |
| LBMBAL 12 | IV.2 | KY977391 | Weissella cibaria | ||
| LBMBAL 13 | IV.3 | KY977392 | Weissella cibaria | ||
| LBMBAL 14 | IV.4 | KY977395 | Weissella cibaria |
Phenotypic characteristics of LAB strains isolated from Peruvian Amazonian fruits_
| Specie isolated | Lactobacillus plantarum | Lactobacillus brevis | Weissella confusa | Weissella cibaria |
|---|---|---|---|---|
| No. strains | 28 | 3 | 1 | 5 |
| Cell morphology | Rods | Rods | Cocobacilli | Cocobacilli |
| Fermentation of: | ||||
| Glucose | + | + | + | + |
| Fructose | + | + | + | + |
| Galactose | 23/5 | − | + | − |
| Sucrose | 26/2 | − | + | + |
| Maltose | + | − | + | + |
| Cellobiose | + | + | + | + |
| Lactose | 24/4 | − | − | − |
| CO2 from glucose | − | − | + | + |
| Growth at: | ||||
| 10°C | + | + | + | + |
| 30°C | + | + | + | + |
| 45°C | + | + | + | 3/2 |
| 5% NaCl | + | + | + | + |
| 10% NaCl | 22/6 | 1/2 | − | − |
| 12.5% NaCl | − | − | − | − |
| pH 3.5 | + | + | + | 4/1 |
| pH 7.5 | + | + | + | + |
| Susceptibility to: | ||||
| Ampicillin (10 μg) | S | S | S | S |
| Amoxicillin (10 μg) | S | S | S | S |
| Bacitracin (10 μg) | R | R | S | S |
| Clindamycin (2 U) | S | R | S | S |
| Chloramphenicol (30 μg) | S | S | S | S |
| Erythromycin (15 μg) | S | S | S | S |
| Kanamycin (30 μg) | 93% | R | R | R |
| Gentamicin (10 μg) | 93% | R | R | R |
| Penicillin (10 μg) | S | S | R | S |
| Novobiocin (30 μg) | S | S | R | R |
| Streptomycin (10 μg) | R | R | R | R |
| Sulfamethoxazole/ trimethoprim (25 μg) | R | R | R | R |
| Tetracycline (30 μg) | S | S | S | S |
| Vancomycin (30 μg) | R | R | R | R |
| EPS production from: | ||||
| Sucrose | − | − | + | + |
| Glucose | − | − | − | − |
| Maltose | − | − | − | − |
| Fructose | − | − | − | − |
| Lactic acid production (g/l) | 20.1 − 23.6 | 13.1 − 14.6 | 14.4 | 14.2 − 16.0 |