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dc.contributor.author
Dallagnol, Andrea Micaela  
dc.contributor.author
Pescuma, Micaela  
dc.contributor.author
Rollan, Graciela Celestina  
dc.contributor.author
Torino, Maria Ines  
dc.contributor.author
Font, Graciela Maria  
dc.date.available
2017-11-21T15:06:03Z  
dc.date.issued
2015-03-12  
dc.identifier.citation
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  
dc.identifier.issn
0175-7598  
dc.identifier.uri
http://hdl.handle.net/11336/28597  
dc.description.abstract
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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer Verlag Berlín  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Lactic Antifungals  
dc.subject
Rsm Methodology  
dc.subject
Packed Bread  
dc.subject.classification
Biotecnología Industrial  
dc.subject.classification
Biotecnología Industrial  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-07-03T20:44:47Z  
dc.identifier.eissn
1432-0614  
dc.journal.volume
99  
dc.journal.number
9  
dc.journal.pagination
3839-3849  
dc.journal.pais
Alemania  
dc.journal.ciudad
Berlin  
dc.description.fil
Fil: Dallagnol, Andrea Micaela. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Pescuma, Micaela. 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: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina  
dc.journal.title
Applied Microbiology and Biotechnology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00253-015-6473-9  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00253-015-6473-9