info:eu-repo/semantics/article
Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes
Fecha
2017-11-23Registro en:
Carrizo, Silvana Lorena; Montes de Oca, Cecilia Estefania; Hebert, Elvira Maria; Saavedra, Maria Lucila; Vignolo, Graciela Margarita; et al.; Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes; Karger; Journal of Molecular Microbiology and Biotechnology; 27; 5; 23-11-2017; 289-298
1464-1801
1660-2412
CONICET Digital
CONICET
Autor
Carrizo, Silvana Lorena
Montes de Oca, Cecilia Estefania
Hebert, Elvira Maria
Saavedra, Maria Lucila
Vignolo, Graciela Margarita
Leblanc, Jean Guy Joseph
Rollan, Graciela Celestina
Resumen
Amaranth is a rediscovered pseudocereal with high nutritional 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) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (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 capsular 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. plantarum CRL 2106 and CRL 2107 and Lc. mesenteroides subsp. mesenteroides CRL 2131 synthesized the highest concentrations of B2 and B9 vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.