Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough

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

LETTERS IN APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016 vol. 63 p. 147 - 154

0266-8254

Significance and Impact of the Study: Nowadays, there is an increasing interest in ancient noncerealgluten-free (GF) crops such as amaranth, due to their reported nutritional and health benefits. How-ever, the use of these grains is still limited to traditional foods and bread making processes that are notyet well standardized. Results on the dynamics of autochthonous lactic acid bacteria (LAB) microbiotaduring laboratory spontaneous amaranth sourdoughs (AS) fermentation will contribute to overcomechallenges for GF-fermented products development. In addition, knowledge about LAB diversity involv-ing Enterococcus, Pediococcus and Lactobacillus species, with Lactobacillus plantarum predominatingduring AS fermentation, and their technological and functional properties provides the basis for theselection of autochthonous strains as starters cultures for novel gluten-free bakery products withenhanced nutritional, sensory and/or safety quality.