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dc.contributor.author
Dallagnol, Andrea Micaela
dc.contributor.author
Pescuma, Micaela
dc.contributor.author
Font, Graciela Maria
dc.contributor.author
Rollan, Graciela Celestina
dc.date.available
2017-05-15T17:19:17Z
dc.date.issued
2013-04
dc.identifier.citation
Dallagnol, Andrea Micaela; Pescuma, Micaela; Font, Graciela Maria; Rollan, Graciela Celestina; Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity; Springer; Applied Microbiology And Biotechnology; 97; 7; 4-2013; 3129-3140
dc.identifier.issn
0175-7598
dc.identifier.uri
http://hdl.handle.net/11336/16478
dc.description.abstract
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 pseudocereal 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, a higher amount of peptides (24) and free amino acids (5g/L) were determined in quinoa compared to wheat. Consequently, greater concentrations (ca. 2.6-folds) 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 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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Quinoa
dc.subject
Proteolysis
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Lactobacillus
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Fermentation
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Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-11-18T15:12:31Z
dc.identifier.eissn
1432-0614
dc.journal.volume
97
dc.journal.number
7
dc.journal.pagination
3129-3140
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Química y Naturales. Departamento de Microbiología; Argentina
dc.description.fil
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
dc.description.fil
Fil: Font, Graciela Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. 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 Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
dc.journal.title
Applied Microbiology And Biotechnology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs00253-012-4520-3
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00253-012-4520-3
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