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

Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for the presence of autochthonous lactic acid bacteria (LAB) predominating microbiota. The doughs were fermented with daily backslopping on a laboratory scale at 30°C for 10 days. LAB counts ranged from 2·60 to 8·54 log ...

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Bibliographic Details
Published in:Letters in applied microbiology 2016-08, Vol.63 (2), p.147-154
Main Authors: Ruiz Rodríguez, L., Vera Pingitore, E., Rollan, G., Martos, G., Saavedra, L., Fontana, C., Hebert, E.M., Vignolo, G.
Format: Article
Language:English
Subjects:
amaranth
Amaranthus - microbiology
Bacteria
Bacterial Typing Techniques
Biodiversity
Bioreactors - classification
Bioreactors - microbiology
Bread - microbiology
Diet, Gluten-Free
Enterococcus
Enterococcus - classification
Enterococcus - isolation & purification
Enterococcus - metabolism
Fermentation
Flour - microbiology
Food Microbiology
functional foods
Lactic Acid - metabolism
lactic acid bacteria
Lactobacillus
Lactobacillus plantarum
Lactobacillus plantarum - classification
Lactobacillus plantarum - isolation & purification
Lactobacillus plantarum - metabolism
Microbiota - genetics
Pediococcus
Pediococcus - classification
Pediococcus - isolation & purification
Pediococcus - metabolism
Random Amplified Polymorphic DNA Technique
RNA, Ribosomal, 16S - genetics
sourdough
starter culture
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Summary:Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for the presence of autochthonous lactic acid bacteria (LAB) predominating microbiota. The doughs were fermented with daily backslopping on a laboratory scale at 30°C for 10 days. LAB counts ranged from 2·60 to 8·54 log CFU g−1 with a pH declined from 6·2 to 3·8 throughout fermentation. The combined use of randomly amplified polymorphic DNA (RAPD)‐PCR analysis and sequence analysis of 16S rRNA was applied for LAB intraspecies differentiation and taxonomic identification, respectively. Enterococcus, Pediococcus and Lactobacillus species were present in amaranth sourdoughs (AS). After the first refreshment step, Lactobacillus plantarum dominated AS until the end of fermentation. In coincidence, when DGGE analysis was performed, the occurrence of a progressive change in bacterial communities allowed the selection of Lact. plantarum as a dominant species. Moreover, technological, functional and safety characteristics of representative RAPD‐biotypes were investigated. Lact. plantarum CRL1898 was selected as a potential candidate for gluten‐free amaranth sourdough starter. Significance and Impact of the Study Nowadays, there is an increasing interest in ancient noncereal gluten‐free (GF) crops such as amaranth, due to their reported nutritional and health benefits. However, the use of these grains is still limited to traditional foods and bread making processes that are not yet well standardized. Results on the dynamics of autochthonous lactic acid bacteria (LAB) microbiota during laboratory spontaneous amaranth sourdoughs (AS) fermentation will contribute to overcome challenges for GF‐fermented products development. In addition, knowledge about LAB diversity involving Enterococcus, Pediococcus and Lactobacillus species, with Lactobacillus plantarum predominating during AS fermentation, and their technological and functional properties provides the basis for the selection of autochthonous strains as starters cultures for novel gluten‐free bakery products with enhanced nutritional, sensory and/or safety quality. Significance and Impact of the Study: Nowadays, there is an increasing interest in ancient noncereal gluten‐free (GF) crops such as amaranth, due to their reported nutritional and health benefits. However, the use of these grains is still limited to traditional foods and bread making processes that are not yet well standardized. Results on the dynamics of autochthonous lactic
ISSN:0266-8254
1472-765X
DOI:10.1111/lam.12604