BIOTECHNOLOGICAL POTENTIAL OF LACTIC ACID BACTERIA PRODUCING METABOLITES OF INDUSTRIAL INTEREST ISOLATED FROM TRADITIONALLY FERMENTED PRODUCTS

This study explores the diversity and technological potential of lactic acid bacteria (LAB) isolated from traditionally fermented vegetables. Thirty LAB strains were initially cultured and identified, from which ten Gram-positive, catalase-negative strains were selected for detailed analysis. These strains underwent biochemical, physiological, and technological characterization. Phenotypic analysis revealed that nine strains were identified as Lactiplantibacillus plantarum and one as Leuconostoc falkenbergense. All selected strains exhibited strong acidifying, lipolytic, flavoring, and texturing activities, with no detectable amylolytic activity. Four strains demonstrated pronounced proteolytic activity, while the remaining six showed none. All strains were found to be γ-hemolytic, indicating an absence of hemolytic risk. Exopolysaccharide production was also assessed to evaluate their texturing potential. These findings highlight the functional properties of LAB from fermented vegetables and their relevance for use in food fermentation processes. Overall, traditionally fermented vegetables represent a valuable source of safe, functional, and technologically important microbial strains for potential industrial application.