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

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

Nantes

Simposio; VI Sourdough symposium; 2015

INRA

Andean cereals such as amaranth (Amaranthus caudatus), ancestrally grown in the Andean regions, have recently attracted consumer´s attention due to their high protein content, nutritional value and gluten-free characteristics. Interest in its widespread consumption has grown recently due to favorable reports of amaranth health benefits, being considered a new millennium crop with nutraceutical value as well as a naturally gluten-free (GF) source. In view to design novel functional starter cultures, the exploitation of sourdough-resident LAB biodiversity with technological, functional and safety competences will allow to obtain innovative products with nutritional and health benefits. Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria (LAB). The characteristic features derived from the metabolic activities of lactic acid bacteria (LAB) in sourdoughs will largely determine the final quality and characteristics of GF products. Thus, the aim of this work was to isolate LAB from spontaneously fermented sourdoughs prepared from commercial amaranth flour (Sturla) in order to formulate a functional culture.