Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains
(2021) In Journal of Functional Foods 84.- Abstract
Quinoa sourdough can safely be produced if the hygienic threshold of miss-fermentation during the start-up period is overcome. The aims of the present study are to map the microbiota of spontaneously formed quinoa sourdough without backslopping and select Lactiplantibacillus-strains. Viable count from grains and sourdough were performed and picked isolates were identified by gene sequencing. Lactiplantibacillus interspecies differentiation was evaluated by specific primers targeting the recA region, fermentation capacity and enzymatic abilities applying colorimetric assays, respectively. High initial levels of Enterobacteriaceae and other opportunistic pathogens decreased gradually, and the pH dropped below 4. The results indicate that... (More)
Quinoa sourdough can safely be produced if the hygienic threshold of miss-fermentation during the start-up period is overcome. The aims of the present study are to map the microbiota of spontaneously formed quinoa sourdough without backslopping and select Lactiplantibacillus-strains. Viable count from grains and sourdough were performed and picked isolates were identified by gene sequencing. Lactiplantibacillus interspecies differentiation was evaluated by specific primers targeting the recA region, fermentation capacity and enzymatic abilities applying colorimetric assays, respectively. High initial levels of Enterobacteriaceae and other opportunistic pathogens decreased gradually, and the pH dropped below 4. The results indicate that spontaneous fermentation involves a variety of quinoa autochthonous microorganisms, with low presence of lactobacilli due to the delay lactic acid fermentation. Lactobacilli strains able to ferment xylose and glycerol and metabolize phenolic compounds were identified holding great prospects as suitable starter cultures for production of fermented quinoa products.
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- author
- Canaviri-Paz, Pamela LU ; Oscarsson, Elin LU and Håkansson, Åsa LU
- organization
- publishing date
- 2021-09-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- API 50CH, Autochthonous microorganisms, Native microbiota, Quinoa grains, Spontaneous fermentation, Tannase enzymatic activity
- in
- Journal of Functional Foods
- volume
- 84
- article number
- 104586
- publisher
- Elsevier
- external identifiers
-
- scopus:85108873614
- ISSN
- 1756-4646
- DOI
- 10.1016/j.jff.2021.104586
- language
- English
- LU publication?
- yes
- id
- a6c2ff9d-01d9-4087-85fe-2b51017d0f27
- date added to LUP
- 2021-08-17 15:55:37
- date last changed
- 2023-12-22 00:06:58
@article{a6c2ff9d-01d9-4087-85fe-2b51017d0f27,
abstract = {{<p>Quinoa sourdough can safely be produced if the hygienic threshold of miss-fermentation during the start-up period is overcome. The aims of the present study are to map the microbiota of spontaneously formed quinoa sourdough without backslopping and select Lactiplantibacillus-strains. Viable count from grains and sourdough were performed and picked isolates were identified by gene sequencing. Lactiplantibacillus interspecies differentiation was evaluated by specific primers targeting the recA region, fermentation capacity and enzymatic abilities applying colorimetric assays, respectively. High initial levels of Enterobacteriaceae and other opportunistic pathogens decreased gradually, and the pH dropped below 4. The results indicate that spontaneous fermentation involves a variety of quinoa autochthonous microorganisms, with low presence of lactobacilli due to the delay lactic acid fermentation. Lactobacilli strains able to ferment xylose and glycerol and metabolize phenolic compounds were identified holding great prospects as suitable starter cultures for production of fermented quinoa products.</p>}},
author = {{Canaviri-Paz, Pamela and Oscarsson, Elin and Håkansson, Åsa}},
issn = {{1756-4646}},
keywords = {{API 50CH; Autochthonous microorganisms; Native microbiota; Quinoa grains; Spontaneous fermentation; Tannase enzymatic activity}},
language = {{eng}},
month = {{09}},
publisher = {{Elsevier}},
series = {{Journal of Functional Foods}},
title = {{Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains}},
url = {{http://dx.doi.org/10.1016/j.jff.2021.104586}},
doi = {{10.1016/j.jff.2021.104586}},
volume = {{84}},
year = {{2021}},
}