TECHNOLOGICAL AND FUNCTIONAL PROPERTIES DETERMINATION OF LACTIC ACID ISOLATED FROM ANDEAN GRAINS

ROLLÁN,GC; CARRIZO, LORENA; JUAREZ DEL VALLE, M; LAIÑO, JE; VIGNOLO, G.; LEBLANC, J-G

Jujuy

Congreso; V Congreso Mundial. II Simposio Internacional de Granos Andinos; 2015

UNJu-Gob de Jujuy

Quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) are ancientAndean grains. The United Nations for Food and Agriculture (FAO) and the WorldHealth Organization (WHO), qualify these grains as unique foods since they possess all the essential amino acids, high complex carbohydrates (starch) and trace elements concentrations. Additionally, they do not contain gluten making them suitable for coeliacs. Lactic acid bacteria (LAB) are widely used as starter cultures for fermentation of great variety of foods. Some strains have the ability to synthesize vitamins B. The aim of this study was to determine the production of ropiness, capsular exopolysaccharide (CPS), starch degradation and vitamins: riboflavin (B2) and folate (B9) by LAB isolated from quinoa and amaranth grains from Northwestern Argentina (NOA). Strains (32) of the species Enterococcus (E.) gallinarum (12), E.hirae (1), Enterococcus sp. (2), E. mundtii (5), E. durans (1), E. hermanniensis (3), E. casseliflavus (1) Leuconostoc mesenteroides (7) were evaluated. Of all strains tested,26 were able to grow in the culture medium free of B2 and 11 in medium free of B9.The production of both vitamins was strain dependent. Total folate production reached 142 ng / ml and riboflavin reached 268 ng / ml, were determined. CPS production was mainly observed in LAB isolated from amaranth. The ability to degrade starch is especially determined in E. gallinarum. None of the strains produced ropiness. The results clearly show that LAB from quinoa and amaranth of NOA have potential as starter cultures in the preparation of functional foods based on Andean grains.