Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production

• Published in: Foods Vol. 13; no. 18; p. 2907
• Main Authors: Khiabani, Azadeh, Xiao, Hang, Wätjen, Anders Peter, Tovar, Miguel, Poulsen, Vera Kuzina, Hansen, Egon Bech, Bang-Berthelsen, Claus Heiner
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13.09.2024; MDPI
• Subjects: Acidification; Acids; Apilactobacillus; Bacteria; Cellular manufacture; Enzymes; exo-cellular polysaccharide; Fermentation; Fermented food; flower; Flowers; Flowers & plants; Food; Galactose; Glucan; Glucose; isolation; Lactic acid; Lactic acid bacteria; Liquid chromatography; Morphology; Plant layout; Plant-based beverages; plant-based fermentation; Plant-based foods; Polysaccharides; Proteins; rRNA 16S; Saccharides; Soya bean milk; Soybeans; Starter cultures; Strains (organisms); Sucrose; Texture; Thermal cycling; Denmark; exo-cellular polysaccharide; isolation; plant-based fermentation; lactic acid bacteria; texture; flower
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13182907

Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly , , , and . Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by , , , and . The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives.