INVESTIGADORES
ROLLAN Graciela Celestina
artículos
Título:
Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes
Autor/es:
SILVANA L. CARRIZO; CECILIA E. MONTES DE OCA; MARÍA ELVIRA HÉBERT; LUCILA SAAVEDRA; GRACIELA VIGNOLO; JEAN GUY LEBLANC; GRACIELA CELESTINA ROLLÁN
Revista:
JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY
Editorial:
KARGER
Referencias:
Lugar: Basel; Año: 2017 vol. 27 p. 289 - 298
ISSN:
1464-1801
Resumen:
Amaranth is a rediscovered pseudocereal with high nutri- tional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) iso- lated from amaranth sourdough and grains included Lacto- bacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococ- cus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc.) mesenteroides (n = 3), and Lc. mesenteroides subsp. mesenteroides (n = 3). Only 21% of the strains showed the ability to synthesize cap- sular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. L. plantarum CRL 2106 and E. durans CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. L. planta- rum CRL 2106 and CRL 2107 and Lc. mesenteroides subsp.mesenteroides CRL 2131 synthesized the highest concentra- tions of B2 and B9 vitamin (140?250 ng/mL). This study dem- onstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.