INVESTIGADORES
VIGNOLO Graciela Margarita
congresos y reuniones científicas
Título:
Biodiversity of lactic acid bacteria isolated from spontaneously fermented amaranth and quinoa sourdoughs.
Autor/es:
RUIZ RODRIGUEZ LUCIANA ; LUCILA SAAVEDRA, ; CECILIA FONTANA; ESTEBAN VERA PINGITORE; GRACIELA ROLLAN,; PIER S. COCCONCELLI; GRACIELA VIGNOLO ; ELVIRA HEBERT
Lugar:
Istambul
Reunión:
Simposio; FoodMicro 2012. 23rd. International ICFMH Symposium; 2012
Institución organizadora:
ICFMH
Resumen:
(Amaranthus caudatus) crops have been used for feeding of the Andean population since at
least 3000 years. These ancestrally grown grains have recently attracted consumer´s attention
due to their high protein content, nutritional value and gluten-free characteristics.
Spontaneously fermented sourdoughs prepared from commercial amaranth (Sturla®) as well
as natural (Real Hornillos) and commercial (Yin Yang®) quinoa flours were analyzed for
their lactic acid bacteria (LAB) diversity. The doughs were prepared over 10 day-period with
daily back-slopping (10 %) at a laboratory scale at 30°C. Samples were withdrawn daily at
refreshment steps; the dough pH-values and cell counts (CFU/g) as well as the identification
of LAB were evaluated by bacteriological culture together with genotypic identification
methods. The pH value decreased from 6.1±0.3 to 4.2 ± 0.2 after 2 days of incubation and
remained approximately constant until the end of the fermentation period. The LAB cell
counts in the sourdough samples ranged from 2.0±0.5 to 8.3±0.5 log CFU/g during the whole
fermentation period. The analyses of the microbial diversity of the sourdoughs showed that
amaranth sourdough contained Enterococcus mundtii, Enterococcus casseliflavus,
Lactobacillus rhamnosus, Pediococcus pentosaceus and Lactobacillus plantarum. The
of LAB were evaluated by bacteriological culture together with genotypic identification
methods. The pH value decreased from 6.1±0.3 to 4.2 ± 0.2 after 2 days of incubation and
remained approximately constant until the end of the fermentation period. The LAB cell
counts in the sourdough samples ranged from 2.0±0.5 to 8.3±0.5 log CFU/g during the whole
fermentation period. The analyses of the microbial diversity of the sourdoughs showed that
amaranth sourdough contained Enterococcus mundtii, Enterococcus casseliflavus,
Lactobacillus rhamnosus, Pediococcus pentosaceus and Lactobacillus plantarum. The
Lactobacillus rhamnosus, Pediococcus pentosaceus and Lactobacillus plantarum. The
Enterococcus strains were isolated in the dough at day 0 (without fermentation) while L.
plantarum was the dominating species from day 2 to 10. The quinoa (Yin Yang®) sourdough
was colonized by E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.strains were isolated in the dough at day 0 (without fermentation) while L.
plantarum was the dominating species from day 2 to 10. The quinoa (Yin Yang®) sourdough
was colonized by E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.was the dominating species from day 2 to 10. The quinoa (Yin Yang®) sourdough
was colonized by E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.Amaranthus caudatus) crops have been used for feeding of the Andean population since at
least 3000 years. These ancestrally grown grains have recently attracted consumer´s attention
due to their high protein content, nutritional value and gluten-free characteristics.
Spontaneously fermented sourdoughs prepared from commercial amaranth (Sturla®) as well
as natural (Real Hornillos) and commercial (Yin Yang®) quinoa flours were analyzed for
their lactic acid bacteria (LAB) diversity. The doughs were prepared over 10 day-period with
daily back-slopping (10 %) at a laboratory scale at 30°C. Samples were withdrawn daily at
refreshment steps; the dough pH-values and cell counts (CFU/g) as well as the identification
of LAB were evaluated by bacteriological culture together with genotypic identification
methods. The pH value decreased from 6.1±0.3 to 4.2 ± 0.2 after 2 days of incubation and
remained approximately constant until the end of the fermentation period. The LAB cell
counts in the sourdough samples ranged from 2.0±0.5 to 8.3±0.5 log CFU/g during the whole
fermentation period. The analyses of the microbial diversity of the sourdoughs showed that
amaranth sourdough contained Enterococcus mundtii, Enterococcus casseliflavus,
Lactobacillus rhamnosus, Pediococcus pentosaceus and Lactobacillus plantarum. The
of LAB were evaluated by bacteriological culture together with genotypic identification
methods. The pH value decreased from 6.1±0.3 to 4.2 ± 0.2 after 2 days of incubation and
remained approximately constant until the end of the fermentation period. The LAB cell
counts in the sourdough samples ranged from 2.0±0.5 to 8.3±0.5 log CFU/g during the whole
fermentation period. The analyses of the microbial diversity of the sourdoughs showed that
amaranth sourdough contained Enterococcus mundtii, Enterococcus casseliflavus,
Lactobacillus rhamnosus, Pediococcus pentosaceus and Lactobacillus plantarum. The
Lactobacillus rhamnosus, Pediococcus pentosaceus and Lactobacillus plantarum. The
Enterococcus strains were isolated in the dough at day 0 (without fermentation) while L.
plantarum was the dominating species from day 2 to 10. The quinoa (Yin Yang®) sourdough
was colonized by E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.strains were isolated in the dough at day 0 (without fermentation) while L.
plantarum was the dominating species from day 2 to 10. The quinoa (Yin Yang®) sourdough
was colonized by E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.was the dominating species from day 2 to 10. The quinoa (Yin Yang®) sourdough
was colonized by E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.E. casseliflavus, Leuconostoc mesenteroides subsp. mesenteroides,
Lactobacillus brevis, L. rhamnosus and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.and L. plantarum while in addition to the aforementioned
species, E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.E. mundtii, Lactococcus lactis subsp. lactis and Leuconostoc citreum were also
present in Real Hornillos quinoa sourdough. This is the first study to report the isolation and
characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.
Further studies are needed to evaluate the LAB isolates in view to be used as sourdough
starter cultures.