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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/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject QUINOA
dc.subject PROTEOLYSIS
dc.subject LACTOBACILLUS
dc.subject FERMENTATION
dc.subject.classification Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
dc.subject.classification Biotecnología Industrial
dc.subject.classification 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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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)