Starter cultures of lactic acid bacteria for special diet products

Abstract From fresh and fermented vegetables (cucumber, sauercraut, eggplant), cereals (wheat, rice), legumes (soy) 37 cultures of lactic acid bacteria were isolated. Based on biochemical characteristics, MALDI-TOF MS protein profiling and 16S rRNA gene sequencing they were identified as representatives of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Enterococcus genera. Six members of Lactobacillus genera and two members of Leuconostoc genera actively producing EPS were selected for further investigation as components of starters for production of special dietetic foodstuffs.