INVESTIGADORES
BINETTI Ana Griselda
artículos
Título:
Study of dairy heterofermentative lactic acid bacilli for cereal-based matrices
Autor/es:
CAPRA, MARÍA LUJÁN; GUGLIELMOTTI, DANIELA MARTA; BOCHATAY, TATIANA; BINETTI, ANA GRISELDA; BRAIDA, JÉSICA NATALÍ; PEVERENGO, MARÍA ROCÍO; PERALTA, GUILLERMO HUGO; BERGAMINI, CARINA VIVIANA; OSELLA, CARLOS ALBERTO; DE LA TORRE, MARÍA ADELA; QUIBERONI, ANDREA DEL LUJÁN
Revista:
Food Bioscience
Editorial:
Elsevier
Referencias:
Año: 2023 vol. 56
ISSN:
2212-4292
Resumen:
Forty obligate heterofermentative lactic acid bacilli (HB) isolated from dairy environment as non-starter lacticacid bacteria (NSLAB) were studied regarding their potential as novel starter cultures for fermented foods.Preliminary genotipic and phenotypic tests allowed the selection of 16 strains, identified as Limosilactobacillusfermentum (12 strains), Levilactobacillus brevis (2), Lentilactobacillus buchneri (1) and Weissella confusa (1). Theywere initially studied at the technological level, focusing on stress factors (low temperature, heat, salt and acidicmedia), growth in milk, viability after freezing and thawing and growth in cereal-based matrices. Based on this,six strains were chosen for further studies: L. brevis (LB61 and LB66), L. buchneri (LBu39), L. fermentum (LF22 andLF68) and W. confusa (W20). The selected strains grew well in wheat and gluten-free (GF) doughs, producedexopolysaccharides, acetic and lactic acid in a ratio (<1:5) that allowed the inhibition of undesirable organismswithout causing off-flavours, and had good salt resistance. Among them, Weissella confusa W20 was used asstarter culture for sourdough fermentation to manufacture gluten-free breads, showing noticeable improvementsat the organoleptic level in comparison to GF breads fermented only with yeast. This work remarks theimportance of studying the potential of wild strains to find alternative matrices beyond those from where theywere isolated. With this regard, our investigation allowed the selection of six dairy strains with potential asstarter cultures for bread making, which reaffirms that allochthonous strains can be suitable for sourdoughpreparation.
