Thermotolerant Lactic Acid Bacteria from a Traditional Filipino Dish

Four thermotolerant lactic acid bacteria isolates were identified from the cooked Filipino dish sarsa na uyáng. The dataset includes results from phenotypic characterization, heat resistance testing at 50, 75, and 100°C, and molecular identification via 16S rRNA sequencing. It was published by Windell L. Rivera in April 2026.

Use Cases

• Analyze 16S rRNA sequences to confirm the phylogenetic clustering of all four thermotolerant isolates as Weissella confusa.
• Compare heat survival rates at 50, 75, and 100°C to identify isolates like L16 with the highest post-heat recovery.
• Study phenotypic traits and hypothesized factors like exopolysaccharide production to understand mechanisms of thermotolerance.

Strengths

• Four fully characterized bacterial isolates with molecular identity confirmation.
• Includes specific heat tolerance test results at three temperature thresholds (50, 75, 100°C).

Limitations

• Very small sample size of only four bacterial isolates from a single food source.
• Dataset is a 74.6 KB PDF, limiting direct computational analysis of underlying sequence or measurement data.

Provenance

Source

Windell L. Rivera, published on figshare.

Collection Method

Isolation, phenotypic characterization, and 16S rRNA sequencing of bacteria from sarsa na uyáng.

Time Range

null

Freshness

Last updated in April 2026.

Geography

Philippines (specific region unknown).