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Article

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

1
Departamento de Química Aplicada, Facultad de Químicas, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain
2
Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CIB, CSIC), 28040 Madrid, Spain
3
Instituto de Biología Funcional y Genómica, (IBFG, CSIC), Universidad de Salamanca, 37007 Salamanca, Spain
4
Departamento de Microbiología y Genética, Universidad de Salamanca, 37007 Salamanca, Spain
5
Unidad Asociada USAL-IRNASA (CSIC), 37007 Salamanca, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Arun K. Bhunia
Foods 2021, 10(9), 2004; https://doi.org/10.3390/foods10092004
Received: 5 July 2021 / Revised: 14 August 2021 / Accepted: 24 August 2021 / Published: 26 August 2021
Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In the presence of sucrose, colonies of 22 isolates showed a ropy phenotype, and NMR analysis of their EPS supported that 21 of them were dextran producers. These isolates were identified by their random amplified polymorphic DNA (RAPD) patterns and their rrs and pheS gene sequences as LAB belonging to four species (Weissella cibaria, Leuconostoc citreum, Leuconostoc falkenbergense and Leuconostoc mesenteroides). Six selected strains from the Leuconostoc (3) and Weissella (3) genera grew in the absence of riboflavin and synthesized vitamin B2. The EPS produced by these strains were characterized as dextrans by physicochemical analysis, and the L. citreum polymer showed an unusually high degree of branching. Quantification of the riboflavin and the EPS productions showed that the W. cibaria strains produce the highest levels (585–685 μg/and 6.5–7.4 g/L, respectively). Therefore, these new LAB strains would be good candidates for the development of fermented foods bio-fortified with both dextrans and riboflavin. Moreover, this is the first report of riboflavin and dextran production by L. falkenbergense. View Full-Text
Keywords: lactic acid bacteria; dextrans; riboflavin; sourdoughs lactic acid bacteria; dextrans; riboflavin; sourdoughs
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MDPI and ACS Style

Llamas-Arriba, M.G.; Hernández-Alcántara, A.M.; Mohedano, M.L.; Chiva, R.; Celador-Lera, L.; Velázquez, E.; Prieto, A.; Dueñas, M.T.; Tamame, M.; López, P. Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin. Foods 2021, 10, 2004. https://doi.org/10.3390/foods10092004

AMA Style

Llamas-Arriba MG, Hernández-Alcántara AM, Mohedano ML, Chiva R, Celador-Lera L, Velázquez E, Prieto A, Dueñas MT, Tamame M, López P. Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin. Foods. 2021; 10(9):2004. https://doi.org/10.3390/foods10092004

Chicago/Turabian Style

Llamas-Arriba, María G., Annel M. Hernández-Alcántara, Mari L. Mohedano, Rosana Chiva, Lorena Celador-Lera, Encarnación Velázquez, Alicia Prieto, María T. Dueñas, Mercedes Tamame, and Paloma López. 2021. "Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin" Foods 10, no. 9: 2004. https://doi.org/10.3390/foods10092004

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