Biodiversity of lactic acid bacteria from food-related ecosystems

The diversity of lactic acid bacteria within a variety of food-related ecosystems was assessed and the strain as well as environment specific characteristics were investigated. The strains (108 in toto) were isolated from plant material, traditional fermented foods, dried marine algae, sea food, fungi as well as spoiled foods and beverages, and all were characterized to genus level. Lactobacillus strains dominated all ecosystems and contributed to 65% of the isolates while a further 13% consisted of Lactococcus strains, 12% of Leuconostoc strains, 5% of Pediococcus strains, and 5% of unidentified strains. Plant material was the most diverse ecosystem containing representatives from each of the genera as well as the majority of dextran and tyramine producers. Those strains able to grow at 45 degrees C as well as acid tolerant strains were predominantly isolated from traditional fermented beverages while halotolerant strains occurred mainly in sea food. Two bacteriocin producers but no histamine producers were isolated.