Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina.
J Appl Microbiol. 2022 Mar;132(3):2093-2105. doi: 10.1111/jam.15315. Epub 2021 Oct 11.
To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits.
Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls.
Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits.
Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.
评估来自安第斯谷物的本土乳酸菌 (LAB) (43) 提高藜麦酸面团抗氧化活性 (AOA) 和总酚含量 (TPC) 的能力，以选择表现最佳的菌株用作饼干制作中的起始培养物。
评估了藜麦面团发酵过程中的微生物生长 (CFU/g) 和 pH 值。在 30°C 发酵 24 小时后，微生物数量增加了 0.61-2.97 log CFU/g，pH 值在 3.95 和 4.54 之间。发酵结束后获得了甲醇 (ME) 和水 (AE) 提取物，并通过 DPPH 和 ABTS 方法进行了自由基清除能力测定。选择 ME 进行进一步分析，采用其他方法进行 TPC 定量。主成分分析显示，Lc. mesenteroides subsp. mesenteroides CRL 2131 和 L. plantarum CRL 1964 和 CRL 1973 菌株的生长、酸化能力、AOA 和 TPC 得分最高。这些 LAB 酸面团制成的饼干中的 AOA 和 TPC 高于酸化和未接种对照。
本土 LAB 菌株 (3) 提高了藜麦饼干的 AOA。
用选定的 LAB 获得的藜麦酸面团适合用作具有改善抗氧化状态的烘焙食品的成分。
