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dc.contributor.author
Saez, Gabriel Dario
dc.contributor.author
Hebert, Elvira Maria
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Saavedra, Maria Lucila
dc.contributor.author
Zarate, Gabriela del Valle
dc.date.available
2018-03-26T19:36:46Z
dc.date.issued
2017-12
dc.identifier.citation
Saez, Gabriel Dario; Hebert, Elvira Maria; Saavedra, Maria Lucila; Zarate, Gabriela del Valle; Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina; Elsevier Science; Food Research International; 102; 12-2017; 605-615
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/39994
dc.description.abstract
Legumes are an important protein source in developing countries and their flours represent an attractive alternative for the manufacture of gluten free products. In the present study, 4 kidney bean varieties (Alubia, Pallar, Black and Red beans) commonly cultivated in northwestern Argentina, were milled and spontaneously fermented in order to isolate and select autochthonous lactic acid bacteria (LAB) with relevant technological and functional properties for usage as starter cultures. Twelve doughs were fermented with daily back-slopping at 37 °C for 6 days and evolution of total mesophiles, lactic acid bacteria, and yeasts and molds populations were followed by plate counting. A combination of phenotypic and genotypic methods including (GTG)5-based PCR fingerprinting and 16S rRNA gene sequencing were used to differentiate and identify the isolated LAB to species level. LAB counts ranged from around 0.89 ± 0.81 to 8.74 ± 0.03 log cfu/g with a pH decline from 6.4 to 3.9 throughout fermentation. Four genera and nine species of LAB: Enterococcus durans, E. faecium, E. mundtii, E. casseliflavus; Lactobacillus rhamnosus, Lactococcus garvieae, Weissella cibaria and W. paramesenteroides were found on kidney beans. Twenty five LAB strains were assessed for their abilities to grow on kidney bean extracts, acidifying capacities (pH and acidification rates), amylolytic, proteolytic, tannase and gallate decarboxylase activities as well as pathogens inhibition by antimicrobials. Based on these properties E. durans CRL 2178 and W. paramesenteroides CRL 2182 were inoculated singly and combined in Alubia kidney bean flour and fermented for 24 h at 37 °C. LAB strains were beneficial for removing trypsin inhibitors and tannins from sourdoughs and for improving amino acids and phenolics contents, increasing the antioxidant activities of kidney bean matrices. Selected strains have potential as starter cultures for obtaining fermented bean products with high nutritional and functional quality.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Functional Food
dc.subject
Lactic Acid Bacteria
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Legumes
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Sourdough
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-26T18:16:19Z
dc.journal.volume
102
dc.journal.pagination
605-615
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
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: 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: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2017.09.042
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info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996917306105