Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours

This work was carried out to identify lactic acid bacteria (LAB) from baking wheat flours and to evaluate their technological capabilities for potential incorporation in sourdough process. Six samples of wheat flours obtained from different geographical regions of Tunisia were microbiologically analyzed. Several technological features including acidification, antimicrobial, amylolytic, proteolytic, and antioxidant activities of six selected LAB strains were investigated for future in situ applications. Moreover, LAB were investigated for their ability to produce exopolysaccharides. A total of 45 autochthonous LAB were isolated and identified by genetic analysis of 16S–23S rRNA intergenic transcribed spacer (ITS)-generated patterns ITS-PCR. One of each ITS-PCR pattern was subjected to partial 16S rRNA gene sequencing, and strains were identified as Weissella cibaria , Lactobacillus plantarum , Lactobacillus brevis , Pediococcus pentosaceus , Pediococcus pentoseus , Pediococcus acidilactici , Enterococcus faecium , Enterococcus casseliflavus , and Enterococcus faecalis . All tested LAB showed good acidifying ability by decreasing significantly ( p