ArticleFrontiers in microbiology2019
Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 63 papers.
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Who cites it
63 citing papers in PubMed.
- Indigenous Fruit-Derived Lactic Acid Bacteria with Probiotic Potential and Angiotensin-Converting Enzyme I Inhibitory Activity.Probiotics and antimicrobial proteins · 2026Article
- Potential health aspect of fermented Spirulina product with Lacticaseibacillus rhamnosus.Biotechnology letters · 2026Article
- Microbiological Safety of Ornamental Edible Flowers.Foods (Basel, Switzerland) · 2026Article
- Metagenomic profiling of bacterial (16S) and fungal (ITS) communities on d'Anjou pears during long-term controlled-atmosphere storage.Microbiology spectrum · 2026Article
- Valorization of Fruit and Vegetable Peels Waste as Probiotic Consortium for Sustainable Aquaculture of Cyprinus Carpio.Probiotics and antimicrobial proteins · 2026Article
- Genomic, metabolomic, and functional properties of probiotic lactic acid bacteria isolated from Indonesian stingless bee honey.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Enhancing synbiotic dairy beverages with chemically cross-linked inulin for improved texture and stability.Journal of food science and technology · 2026Article
- Lactic acid bacteria isolated from mammalian feces exhibit distinct diversity and probiotic traits.World journal of microbiology & biotechnology · 2026Article
- Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications.World journal of microbiology & biotechnology · 2026Review
- How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage.Sustainable microbiology · 2026Article
- Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice.Scientific reports · 2025Article
- Characterisation of probiotic potential and whole genome analysis of lactic acid bacteria isolated from Tetragonula Laeviceps and Heterotrigona Itama bee bread.Antonie van Leeuwenhoek · 2025Article
- Probiotic and Technological Potential of Native Lactic Acid Bacteria Strains from High Andean Forest Bee Bread: In Vitro Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Microbial Selenization as a Strategy to Deliver Selenium and Selenium Nanoparticles in Mango-Passion Fruit Juice Fermented by Indigenous Lactic Acid Bacteria.Current microbiology · 2025Article
- A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects.Foods (Basel, Switzerland) · 2025Review
- Isolation and Determination of Technological Properties of Lactic Acid Bacteria from Native Plants of the Gran Chaco - Region of South America.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Transcriptional Analysis and Identification of a Peptidoglycan Hydrolase (PGH) and a Ribosomal Protein with Antimicrobial Activity Produced byInternational journal of molecular sciences · 2024Article
3 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera
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