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dc.contributor.author
Saez, Gabriel Dario
dc.contributor.author
Saavedra, Maria Lucila
dc.contributor.author
Hebert, Elvira Maria
dc.contributor.author
Zarate, Gabriela del Valle
dc.date.available
2019-08-12T17:22:56Z
dc.date.issued
2018-07
dc.identifier.citation
Saez, Gabriel Dario; Saavedra, Maria Lucila; Hebert, Elvira Maria; Zarate, Gabriela del Valle; Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina; Elsevier; LWT - Food Science and Technology; 93; 7-2018; 249-256
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/81453
dc.description.abstract
Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas cultivated and consumed in northwestern Argentina, and screened their relevant techno-functional properties. Chickpeas were milled and spontaneously fermented with daily back-slopping at 37 °C for 6 days and evolution of microbial populations were followed by plate counting. Phenotypic and genotypic methods including (GTG)5-based PCR fingerprinting and 16S rDNA sequencing were used to differentiate and identify the isolates to species level. A marked increase of LAB counts was observed throughout fermentation raising from 0.88 ± 0.35 log CFU/g of unfermented flours to 9.61 ± 0.21 log CFU/g after 5 backslopping steps with a concomitant pH decline from 6.09 ± 0.05 to 4.40 ± 0.03. Eighteen strains belonging to four LAB genera and six species: Enterococcus durans, E. mundtii, Lactococcus garvieae, Pediococcus pentosaceus, Weissella cibaria and W. paramesenteroides were identified in chickpea sourdoughs. Based on their abilities, Weissella cibaria CRL 2205 (acidification capacity), W. paramesenteroides CRL 2191 (proteolytic activity), Pediococcus pentosaceus CRL 2145 (gallate decarboxylase and peptidase activities), Lactococcus garviae CRL 2199 (α-galactosidase activity) and E. durans CRL 2193 (antimicrobial activity), were selected to design novel fermented chickpea products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/embargoedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Lactic Acid Bacteria
dc.subject
Legumes
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Chickpea
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Sourdough
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Functional Food
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough 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
2019-07-24T18:01:36Z
dc.journal.volume
93
dc.journal.pagination
249-256
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 - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; Argentina
dc.description.fil
Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. 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 - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.rights.embargoDate
2019-07-31
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2018.03.040
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818302640?via%3Dihub