Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough

RUIZ RODRÍGUEZ, L.; VERA PINGITORE, E.; ROLLAN, G.; MARTOS, G.; SAAVEDRA, L. ; FONTANA, C.; HEBERT, E.; VIGNOLO, G.

LETTERS IN APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016 vol. 63 p. 147 - 154

0266-8254

Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for the presence of autochthonous lactic acid bacteria (LAB) predominating microbiota. The doughs were fermented with daily backslopping on a laboratory scale at 30 °C for 10 days. LAB counts ranged from 2.60 to 8.54 log CFU g-1 with a pH declined from 6.2 to 3.8 throughout fermentation. The combined use of RAPD-PCR analysis with primers M13b and XD9, and 16S rRNA sequencing was applied for LAB intraspecies differentiation and identification, respectively. Enterococcus, Pediococcus and Lactobacillus species were present in amaranth sourdoughs (AS). After the first refreshment step, Lactobacillus plantarum dominated AS until the end of fermentation. In coincidence, when DGGE analysis was performed, the occurrence of a progressive change in bacterial communities allowed the selection of Lact. plantarum as a dominant species. Moreover, technological, functional and safety characteristics of eight different RAPD-biotypes were investigated. On this basis and its dominance during AS fermentation, Lact. plantarum CRL1898 may be selected as a competitive strain for the production of gluten free novel products.