title: Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
abstract: OBJECTIVE
  To analyse lactic acid bacteria (LAB) diversity and technological-functional and safety properties of strains present during spontaneous fermented quinoa sourdoughs.
  
  
  RESULTS
  Fermentation was performed by daily backslopping at 30°C for 10 days. Autochthonous LAB microbiota was monitored by a biphasic approach combining random amplified polymorphic DNA (RAPD)-PCR and rRNA gene sequencing with PCR-denaturing gradient gel electrophoresis (DGGE) analysis. Identification and intraspecies differentiation allowed to group isolates within nine LAB species belonging to four genera. A succession of LAB species occurred during 10-days backslopping; Lactobacillus plantarum and Lactobacillus brevis were detected as dominant species in the consortium. The characterization of 15 representative LAB strains was performed based on the acidifying capacity, starch and protein hydrolysis, γ-aminobutyric acid and exopolysaccharides production, antimicrobial activity and antibiotic resistance.
  
  
  CONCLUSIONS
  Strains characterization led to the selection of Lact. plantarum CRL1905 and Leuconostoc mesenteroides CRL1907 as candidates to be assayed as functional starter culture for the gluten-free (GF) quinoa fermented products.
  
  
  CONCLUSIONS
  Results on native LAB microbiota present during quinoa sourdough fermentation will allow the selection of strains with appropriate technological properties to be used as a novel functional starter culture for GF-fermented products.
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), S. M. de Tucumán, Tucumán, Argentina.
authors.forename: L
authors.initials: L
authors.lastname: Ruiz Rodríguez
authors.affiliation: Instituto Superior de Investigaciones Biológicas (INSIBIO), CONICET-UNT, Tucumán, Argentina.
authors.forename: E
authors.initials: E
authors.lastname: Vera Pingitore
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), S. M. de Tucumán, Tucumán, Argentina.
authors.forename: G
authors.initials: G
authors.lastname: Rollan
authors.affiliation: Istituto di Microbiologia-Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
authors.forename: P S
authors.initials: PS
authors.lastname: Cocconcelli
authors.affiliation: Istituto di Microbiologia-Centro Ricerche Biotecnologiche, Università Cattolica del Sacro Cuore, Piacenza-Cremona, Italy.
authors.forename: C
authors.initials: C
authors.lastname: Fontana
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), S. M. de Tucumán, Tucumán, Argentina.
authors.forename: L
authors.initials: L
authors.lastname: Saavedra
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), S. M. de Tucumán, Tucumán, Argentina.
authors.forename: G
authors.initials: G
authors.lastname: Vignolo
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), S. M. de Tucumán, Tucumán, Argentina.
authors.forename: E M
authors.initials: EM
authors.lastname: Hebert
mesh_terms: D044822:Biodiversity; D001939:Bread / Q000382:microbiology; D027465:Chenopodium quinoa / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000145:classification* / Q000302:isolation & purification / Q000378:metabolism; D019105:Random Amplified Polymorphic DNA Technique; D005680:gamma-Aminobutyric Acid / Q000378:metabolism
chemical_list: D019344:Lactic Acid; D005680:gamma-Aminobutyric Acid
keywords: functional foods; lactic acid bacteria; quinoa; sourdough; starter culture