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Artículo

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

Dallagnol, Andrea MicaelaIcon ; Pescuma, MicaelaIcon ; Rollan, Graciela CelestinaIcon ; Torino, Maria InesIcon ; Font, Graciela MariaIcon
Fecha de publicación: 12/03/2015
Editorial: Springer Verlag Berlín
Revista: Applied Microbiology and Biotechnology
ISSN: 0175-7598
e-ISSN: 1432-0614
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Biotecnología Industrial

Resumen

The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of its nutritional properties. Moreover, it is an optimal substrate for growing and production of improved amounts of antifungal compounds by Lactobacillus plantarum CRL 778. The aim of this work was to optimize a lactic ferment for packaged breads with improved nutritional value and prolonged shelf life by applying a statistical experimental design model. The addition of 30% quinoa to the wheat semi-liquid ferment (QWF) could highly improve the amino acids release (4.3 g/L) during fermentation. Moreover, this quinoa proportion was sufficient to obtain the same concentration of the antifungal compounds, phenyllactic and hydroxiphenyllactic acids (PLA and OH-PLA) as with 100% quinoa (ca. 36 and 51 mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71 mg/L), HO-PLA (ca. 75 mg/L) and lactate (27 g/L) with a p value < 0.005. The synergic effects of higher antifungal compounds production, acids release and pH decrease allowed lowering the amount (about 50 %) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life.
Palabras clave: Lactic Antifungals , Rsm Methodology , Packed Bread
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info:eu-repo/semantics/openAccess 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)
Identificadores
URI: http://hdl.handle.net/11336/28597
DOI: http://dx.doi.org/10.1007/s00253-015-6473-9
URL: https://link.springer.com/article/10.1007%2Fs00253-015-6473-9
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Dallagnol, Andrea Micaela; Pescuma, Micaela; Rollan, Graciela Celestina; Torino, Maria Ines; Font, Graciela Maria; Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread; Springer Verlag Berlín; Applied Microbiology and Biotechnology; 99; 9; 12-3-2015; 3839-3849
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