Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

被引:65
作者
Micaela Dallagnol, Andrea [1 ]
Pescuma, Micaela [1 ]
Font De Valdez, Graciela [1 ,2 ]
Rollan, Graciela [1 ]
机构
[1] Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos CERELA, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
[2] Univ Nacl Tucuman, Fac Bioquim Quim & Farm, Catedra Microbiol Super, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
关键词
Quinoa; Proteolysis; Lactobacillus; Fermentation; LACTIC-ACID BACTERIA; CHENOPODIUM-QUINOA; AMINO-ACIDS; SOURDOUGH FERMENTATION; PSEUDO-CEREALS; SHELF-LIFE; GLUTEN; PROTEIN; IMPROVES; CULTURE;
D O I
10.1007/s00253-012-4520-3
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Quinoa fermentation by lactic acid bacteria (LAB) is an interesting alternative to produce new bakery products with high nutritional value; furthermore, they are suitable for celiac patients because this pseudo-cereal contains no gluten. Growth and lactic acid production during slurry fermentations by Lactobacillus plantarum CRL 778 were greater in quinoa (9.8 log cfu/mL, 23.1 g/L) than in wheat (8.9 log cfu/mL, 13.9 g/L). Lactic fermentation indirectly stimulated flour protein hydrolysis by endogenous proteases of both slurries. However, quinoa protein hydrolysis was faster, reaching 40-100 % at 8 h of incubation, while wheat protein hydrolysis was only 0-20 %. In addition, higher amounts of peptides (24) and free amino acids (5 g/L) were determined in quinoa compared to wheat. Consequently, greater concentrations (approx. 2.6-fold) of the antifungal compounds (phenyllactic and hydroxyphenyllactic acids) were synthesized from Phe and Tyr in quinoa by L. plantarum CRL 778, an antifungal strain. These promising results suggest that this LAB strain could be used in the formulation of quinoa sourdough to obtain baked goods with improved nutritional quality and shelf life, suitable for celiac patients.
引用
收藏
页码:3129 / 3140
页数:12
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