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

RUIZ RODRIGUEZ L; VERA PINGITORE E; ROLLAN G; PIER S.COCCONCELLI; FONTANA C; SAAVEDRA LUCILA; VIGNOLO G; HEBERT EM

Lett Appl Microbiol

Wiley

Año: 2016 vol. 63 p. 147 - 154

Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for thepresence of autochthonous lactic acid bacteria (LAB) predominating microbiota. The doughswere fermented with daily backslopping on a laboratory scale at 30 °C for 10 days. LABcounts ranged from 2.60 to 8.54 log CFU g-1 with a pH declined from 6.2 to 3.8 throughoutfermentation. The combined use of randomly amplified polymorphic DNA (RAPD)-PCRanalysis and sequence analysis of 16S rRNA was applied for LAB intraspecies differentiationand taxonomic identification, respectively. Enterococcus, Pediococcus and Lactobacillusspecies were present in amaranth sourdoughs (AS). After the first refreshment step,Lactobacillus plantarum dominated AS until the end of fermentation. In coincidence, whenDGGE analysis was performed, the occurrence of a progressive change in bacterialcommunities allowed the selection of Lact. plantarum as a dominant species. Moreover, Accepted ArticleThis article is protected by copyright. All rights reserved.technological, functional and safety characteristics of representative RAPD-biotypes wereinvestigated. Lact. plantarum CRL1898 was selected as a potential candidate for gluten-freeamaranth sourdough starter.