Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

CARRIZO, LORENA; MONTES DE OCA, CECILIA; HÉBERT, ELVIRA MARIA; SAAVEDRA, LUCILA; VIGNOLO, GRACIELA, .; LEBLANC, JEAN GUY; ROLLÁN, GRACIELA

JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

KARGER

Lugar: Basel; Año: 2017 vol. 27 p. 289 - 298

1464-1801

Amaranth is a rediscovered pseudocereal with high nutritionalproperties. Lactic acid fermentation can increase thefunctional and nutritional value of foods. The aims of thisstudy were to isolate and evaluate the functionality of lacticacid bacteria (LAB) from amaranth. LAB strains ( n = 29) isolatedfrom amaranth sourdough and grains included Lactobacillus(L.) plantarum ( n = 8), L. rhamnosus ( n = 6), Enterococcus(E.) mundtii ( n = 4), E. hermanniensis ( n = 3), E. durans ( n =1), Enterococcus sp. ( n = 1), Leuconostoc (Lc.) mesenteroides( n = 3), and Lc. mesenteroides subsp . mesenteroides ( n = 3).Only 21% of the strains showed the ability to synthesize capsularexopolysaccharides or display ropiness and only 8strains showed amylolytic activity. L. plantarum CRL 2106and E. durans CRL 2122 showed the highest phytase activity,which is of importance for mineral bioavailability. L. plantarumCRL 2106 and CRL 2107 and Lc. mesenteroides subsp.mesenteroides CRL 2131 synthesized the highest concentrationsof B 2 and B 9 vitamin (140?250 ng/mL). This study demonstratesthe potential of LAB to improve the nutritional andfunctional values of pseudocereal-derived foods