Development of a novel lactic acid bacteria starter culture approach: From insect microbiome to plant-based fermentations

Lactic acid bacteria (LAB) are a broad group of gram-positive that have actively been used worldwide in food productions due to their nutritional, technological, bioprotection and flavour-related characteristics, which define them as powerful biological tools be fermented applications. LAB ubiquitous nature some species found fructose-rich niches, such insect microbiomes. Twenty-eight were isolated from Apis mellifera, Bombus spp. Andrena nigroaenea sources. Lactococcus lactis was the most widespread all species. A phenotypical characterization analysis based on carbohydrate metabolism, subproduct production, pectinolytic activity, citrate uptake, phytate degradation diacetyl production carried out. Based this analysis, two strains belonging Leuconostoc pseudomesenteroides L.lactis suitable for use common plant matrices. The former showed an ability significantly catabolize raffinose, maltose citrate, present soy beverages, while latter able produce high concentrations lactic acid, relevant generation dairy alternatives, noticeably degraded phytic pectin sucrose mostly bean, cereal fruit-based