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Title of Journal: Appl Microbiol Biotechnol

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Abbravation: Applied Microbiology and Biotechnology

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Springer-Verlag

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DOI

10.1007/s11390-006-0723-3

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1432-0614

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Fermentation of quinoa and wheat slurries by Emph

Authors: Andrea Micaela Dallagnol Micaela Pescuma Graciela Font De Valdez Graciela Rollán
Publish Date: 2012/11/06
Volume: 97, Issue: 7, Pages: 3129-3140
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Abstract

Quinoa fermentation by lactic acid bacteria LAB is an interesting alternative to produce new bakery products with high nutritional value furthermore they are suitable for celiac patients because this pseudocereal contains no gluten Growth and lactic acid production during slurry fermentations by Lactobacillus plantarum CRL 778 were greater in quinoa 98 log cfu/mL 231 g/L than in wheat 89 log cfu/mL 139 g/L Lactic fermentation indirectly stimulated flour protein hydrolysis by endogenous proteases of both slurries However quinoa protein hydrolysis was faster reaching 40–100  at 8 h of incubation while wheat protein hydrolysis was only 0–20  In addition higher amounts of peptides 24 and free amino acids 5 g/L were determined in quinoa compared to wheat Consequently greater concentrations approx 26fold of the antifungal compounds phenyllactic and hydroxyphenyllactic acids were synthesized from Phe and Tyr in quinoa by L plantarum CRL 778 an antifungal strain These promising results suggest that this LAB strain could be used in the formulation of quinoa sourdough to obtain baked goods with improved nutritional quality and shelf life suitable for celiac patientsWe acknowledge the financial support of Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Agencia Nacional de Promoción Científica y Tecnológica ANPCyT Consejo de Investigaciones de la Universidad Nacional de Tucumán CIUNT and Ministerio de Ciencia Tecnología e Innovación Productiva MINCyT from Argentina We thank Dr Fernanda Mozzi and Dr Raúl Raya Centro de Referencia para Lactobacilos Argentina for helpful suggestions and Dr Jorge Palacios for the technical support

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