Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

• DOI: 10.1111/jam.13104
• Publication Date: 2016-02-25T04:55:59Z
• Authors: L. Ruiz Rodríguez; E. Vera Pingitore; G. Rollan; P. S. Cocconcelli; C. Fontana; L. Saavedra; G. Vignolo; E. M. Hebert
• Keywords: Lactobacillus brevis; Starter

To analyse lactic acid bacteria (LAB) diversity and technological‐functional safety properties of strains present during spontaneous fermented quinoa sourdoughs. Fermentation was performed by daily backslopping at 30°C for 10 days. Autochthonous LAB microbiota monitored a biphasic approach combining random amplified polymorphic DNA (RAPD)‐PCR rRNA gene sequencing with PCR‐denaturing gradient gel electrophoresis (DGGE) analysis. Identification intraspecies differentiation allowed to group isolates within nine species belonging four genera. A succession occurred 10‐days backslopping; Lactobacillus plantarum brevis were detected as dominant in the consortium. The characterization 15 representative based on acidifying capacity, starch protein hydrolysis, γ‐aminobutyric exopolysaccharides production, antimicrobial activity antibiotic resistance. Strains led selection Lact. CRL1905 Leuconostoc mesenteroides CRL1907 candidates be assayed functional starter culture gluten‐free (GF) products. Results native sourdough fermentation will allow appropriate technological used novel GF‐fermented