Functional and technological properties of lactic acid bacteria of quinoa

GRACIELA ROLLÁN; SILVANA L. CARRIZO; CECILIA MONTES DE OCA; GRACIELA VIGNOLO; JEAN GUY LEBLANC

Nantes

Simposio; VI Sourdough and Cereal Fermentation Symposium; 2015

The application of alternative non-conventional grains for the production of novel products is increasingly attracting bakery industries as well as consumers worldwide mainly due to the rising incidence of coeliac disease. Quinoa (Chenopodium quinoa) is an Andean indigenous food crop, which was very important in the Incan civilizations of the past. Quinoa grains are gluten free (GF), with high nutritional and functional value. Lactic acid bacteria (LAB) are widely used as starter cultures for the sourdough (SD) fermentation. Unfortunately, compared to wheat, only a few studies have dealt with minor cereals and pseudocereals for producing and characterising GF sourdoughs. Previous studies allowed us to identify LAB isolated from quinoa sourdough (QSD, 26) and quinoa grains (QG, 18) from Nortwestern Argentina (NOA). The aim of this study was to evaluate technological and functional properties, capsular EPS (CPS), riboflavin (B2) and folate (B9) vitamins production (2) and amylolytic and phytase activities of LAB isolated from QSD and QG. The results showed that only 4 strains from QSD and 8 from QS had amylolitic activity. Twenty one strains from QSD and 3 from QG produced capsular EPS and 18 strains from QSD produced visible ropiness. From all the tested strains (44), 80% grew on a B2 free medium and produced different levels of this vitamin being Lactobacillus (L.) rhamnosus CRL1984 from QSD that produced the highest level of this vitamin (450 ± 10 ng/ml). Less than 50% of the isolated LAB grew in synthetic medium without B9, being L. rhamnosus CRL 1972 from .QSD that produced the highest concentration (128 ± 11 ng/ml) of folates. Respect to phytase activity, it was predominantly detected in Lactobacillus rhamnosus and Enterococci strains.These results put in evidence the positive effects of autochthonous LAB isolated from quinoa for the development of healthy novel foods with higher quality and nutritional value.