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dc.contributor.author
Ruiz Rodríguez, Luciana Gabriela  
dc.contributor.author
Vera Pingitore, Esteban  
dc.contributor.author
Rollan, Graciela Celestina  
dc.contributor.author
Martos, Gladys Irma  
dc.contributor.author
Saavedra, Maria Lucila  
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Fontana, Cecilia Alejandra  
dc.contributor.author
Hebert, Elvira Maria  
dc.contributor.author
Vignolo, Graciela Margarita  
dc.date.available
2018-09-06T15:05:30Z  
dc.date.issued
2016-08-09  
dc.identifier.citation
Ruiz Rodríguez, Luciana Gabriela; Vera Pingitore, Esteban; Rollan, Graciela Celestina; Martos, Gladys Irma; Saavedra, Maria Lucila; et al.; Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 63; 2; 9-8-2016; 147-154  
dc.identifier.issn
0266-8254  
dc.identifier.uri
http://hdl.handle.net/11336/58508  
dc.description.abstract
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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Amaranth  
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Functional Foods  
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Lactic Acid Bacteria  
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Sourdough  
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Starter Culture  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-03-21T16:55:16Z  
dc.identifier.eissn
1472-765X  
dc.journal.volume
63  
dc.journal.number
2  
dc.journal.pagination
147-154  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Ruiz Rodríguez, Luciana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Vera Pingitore, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Martos, Gladys Irma. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia  
dc.description.fil
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.journal.title
Letters in Applied Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/lam.12604  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/lam.12604