CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins
Autor/es:
CECILIA E. MONTES DE OCA ; GRACIELA VIGNOLO ; SILVANA L. CARRIZO ; NADIA E. SUAREZ ; GRACIELA ROLLÁN ; JONATHAN E. LAIÑO ; JEAN GUY LEBLANC
Revista:
FOOD RESEARCH INTERNATIONAL
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2016 vol. 89 p. 488 - 488
ISSN:
0963-9969
Resumen:
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS)was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity. L. plantarum CRL1973 and CRL 1970, L. rhamnosus CRL 1972 and L. sakei CRL 1978 produced elevated concentrations of folate with strain CRL 1973 producing the highest concentration (143 ± 6 ng/ml). L. rhamnosus, isolated from QSS,was the LAB species that produced themost elevated concentrations of total riboflavin (N270 ng/ml) with strain CRL 1963 producing the highest amounts (360 ±10 ng/ml). Phytase activity, evaluated in forty-four LAB strains from quinoa,was predominantly detected in L. rhamnosus and Enterococci strains with the highest activities observed in E. mundtii CRL 2007 (957 ± 25 U/ml) followed by E. casseliflavus CRL 1988 (684 ± 38 U/ml), Leuc.mesenteroides CRL 2012 (617 ± 38 U/ml) and L. rhamnosus CRL 1983 (606 ± 79 U/ml). In conclusion, thisstudy shows that a diverse LABmicrobiota is present in quinoawith important properties; these microorganisms could be used as potential starter cultures to increase the nutritional and functional properties of Andean grainsbased foods.