Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

VERA PINGITORE E.; RUIZ RODRIGUEZ L.; ROLLAN G.; COCCONCELLI P.S.; FONTANA C.; SAAVEDRA L.; VIGNOLO G.; HEBERT E.M.

JOURNAL OF APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016 vol. 120 p. 1289 - 1301

1364-5072

Aims: To analyse lactic acid bacteria (LAB) diversity and technological-functional and safety properties of strains present during spontaneousfermented quinoa sourdoughs.Methods and Results: Fermentation was performed by daily backslopping at30°C for 10 days. Autochthonous LAB microbiota was monitored by abiphasic approach combining random amplified polymorphic DNA (RAPD)-PCR and rRNA gene sequencing with PCR-denaturing gradient gelelectrophoresis (DGGE) analysis. Identification and intraspecies differentiationallowed to group isolates within nine LAB species belonging to four genera. Asuccession of LAB species occurred during 10-days backslopping; Lactobacillusplantarum and Lactobacillus brevis were detected as dominant species in theconsortium. The characterization of 15 representative LAB strains wasperformed based on the acidifying capacity, starch and protein hydrolysis,c-aminobutyric acid and exopolysaccharides production, antimicrobial activityand antibiotic resistance.Conclusion: Strains characterization led to the selection of Lact. plantarumCRL1905 and Leuconostoc mesenteroides CRL1907 as candidates to be assayed asfunctional starter culture for the gluten-free (GF) quinoa fermented products.Significance and Impact of the Study: Results on native LAB microbiotapresent during quinoa sourdough fermentation will allow the selection ofstrains with appropriate technological properties to be used as a novelfunctional starter culture for GF-fermented products.