WHEAT FLOUR ENHANCEMENT WITH QUINOA FLOUR FOR THE PRODUCTION OF A BIO-PRESERVATIVE LACTIC FERMENT

DALLAGNOL, AM; PESCUMA, M; TORINO, MI; ROLLÁN, G; FONT, G

Buenos Aires

Congreso; MICROAL 2012; 2012

Asociación Argentina de Microbiología

The use of lactic ferments which holds selected antifungal lactic acid bacteria (LAB) as inoculants for baked goods enables the natural delay of fungal spoilage and the reduction in the use of chemical preservatives. The antimicrobial capacity of a lactic ferment depends on the production of antifungal metabolites by certain LAB. This, in turn is closely related to the culture medium which should provide the essential biosynthetic precursors. In previous works, Lactobacillus (L.) plantarum CRL 778 strain was selected for its antifungal activity related to the production of phenyllactic (PLA) and hydroxyphenyllactic (OH-PLA) acids derived from phenylalanine (Phe) and tyrosine (Tyr), respectively. The CRL 778 strain was used to develop a bio-preservative lactic ferment composed of wheat flour (100 g) and tap water (200 g) (from henceforth, wheat ferment ? WT). However, given that antifungal compound production was rather scarce in WT, wheat flour was replaced by quinoa flour (from henceforth, quinoa ferment ? QT). Hence, a significantly (p