- Institution: University of the Basque Country (EHU)
- Departament/Service: Applied Chemistry (microbiology section), Faculty of Chemistry
Avda. Manuel de Lardizábal, 3
20018, San Sebastián (Guipúzcoa)
- Web: https://www.ehu.eus/es/web/quimicaaplicada/home
María Teresa Dueñas Chasco
Phone number: (+34) 943018170
Microbial group/s: BacteriaTotal number of strains: 80Taxa (number of strains):Pediococcus parvulus producers of a characteristic (1,3)-β-glucano (36) Pediococcus ethanolidurans (1) Lactobacillus diolivorans (17) Lactobacillus collinoides (15) Lactobacillus suebicus (6) Lactobacillus sicerae (2) Lactobacillus mali (1) Oenococcus oeni (1) Leuconostoc carnosum (1) Isolation source/Origin: Apple must, natural cider from the province of Guipúzcoa, and altered meat product. Preservation method: Glicerol -80 °C Information management: Excel table with indication of the year of isolation and biotechnological characteristics Characterization level:Identification and characterization at different levels.
Keywords:lactic acid bacteria, exopolysaccharide, cider, biotechnological characterizationSummary:-Characterization of lactic acid bacteria isolated from alcoholic beverages.-Exopolysaccharides produced by lactic acid bacteria. Some lactic acid bacteria produce and secrete polysaccharides into the environment (exopolysaccharides, EPS). In this line of work, a physical-chemical characterization of biopolymers is carried out, as well as the analysis of their potential health benefits, such as prebiotic and immunomodulatory properties.-Functional characterization of lactic bacteria producing exopolysaccharides.-The usefulness of EPS-producing lactic acid bacteria in the development of new foods with functional characteristics, such as dairy products, cereals or fruits, is examined. The probiotic properties of bacteria are evaluated.
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Brief historical review
The collection was started in 1993 with the objective of preserving natural cider isolates that are characterized by the production of exopolysaccharides (homopolysaccharides, a characteristic (1,3) (1,2) -β-D-glycan and dextran), and heteropolysaccharides).