INVESTIGADORES
PESCUMA Micaela
congresos y reuniones científicas
Título:
Improvement of antifungal compound production by L. plantarum in presence of quinoa.
Autor/es:
ANDREA M. DALLAGNOL; MICAELA PESCUMA; FERNANDA MOZZI; GRACIELA ROLLAN; GRACIELA FONT DE VALDEZ
Reunión:
Simposio; 10th Symposium on Lactic Acid Bacteria; 2011
Resumen:
Improvement of antifungal
compound production by L. plantarum
in presence of quinoa
Dallagnol, A. M.; Pescuma, M.; Mozzi,
F; Rollán, G; Font, G.
Sourdough fermentations can naturally
enhance bread shelf life due to the production of organic acids which are able
to inhibit fungi growth. Lactobacillus
plantarum CRL778, isolated from homemade sourdough, is able to produce
phenyllactic acid (PLA) and hydroxyphenyllactic acid (OH-PLA), two antifungal
compounds derived from phenylalanine and tyrosine catabolism, respectively. The
PLA and OH-PLA are scarcely released during wheat sourdough fermentation. The
aim of this work was to evaluate the PLA and OH-PLA production by L. plantarum CRL 778 in presence of
quinoa flour to develop a bio-preservative starter culture. The wheat and
quinoa doughs were started separately with L.
plantarum CRL778 and the growth, proteolytic activity (SDS-PAGE and
RP-HPLC) and PLA - OH-PLA release (RP-HPLC) were analyzed. The strain grew
better in quinoa than in wheat flour showing also higher proteolytic activity
after 24h. The SDS-PAGE analysis indicated that the quinoa protein bands were
hydrolyzed between 41 and 100%, while only the 63 kDa wheat protein was
degraded (25%) after 8 h.. Consistently with these results, more peptides from
quinoa hydrolysis were found respect to wheat. L. plantarum CRL778 released 2-fold more PLA and OH-PLA in quinoa
than in wheat flour, fact that could be correlated with the higher proteolytic
activity on the former substrate. Consequently the addition of quinoa to wheat
sourdough could be an interesting alternative to increase antifungal compounds
concentration to enhance bread shelf life.