Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investiga...
| Main Authors: | , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Elsevier
2019
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| Online Access: | http://hdl.handle.net/20.500.12123/6361 https://www.sciencedirect.com/science/article/pii/S0168160519303563 https://doi.org/10.1016/j.ijfoodmicro.2019.108425 |
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| author | Dentice Maidana, Stefania Aristimuño Ficoseco, Cecilia Bassi, Daniela Cocconcelli, Pier Sandro Puglisi, Edoardo Savoy, Graciela Vignolo, Graciela Margarita Fontana, Cecilia Alejandra |
| author_browse | Aristimuño Ficoseco, Cecilia Bassi, Daniela Cocconcelli, Pier Sandro Dentice Maidana, Stefania Fontana, Cecilia Alejandra Puglisi, Edoardo Savoy, Graciela Vignolo, Graciela Margarita |
| author_facet | Dentice Maidana, Stefania Aristimuño Ficoseco, Cecilia Bassi, Daniela Cocconcelli, Pier Sandro Puglisi, Edoardo Savoy, Graciela Vignolo, Graciela Margarita Fontana, Cecilia Alejandra |
| author_sort | Dentice Maidana, Stefania |
| collection | INTA Digital |
| description | Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough. |
| format | Artículo |
| id | INTA6361 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA63612025-05-15T12:50:42Z Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough Dentice Maidana, Stefania Aristimuño Ficoseco, Cecilia Bassi, Daniela Cocconcelli, Pier Sandro Puglisi, Edoardo Savoy, Graciela Vignolo, Graciela Margarita Fontana, Cecilia Alejandra Salvia hispanica Bacterias Acidolácticas Diversidad Genética (como Recurso) Enterococcus Lactococcus lactis Lactobacillus Weissella PCR Chia Seeds Lactic Acid Bacteria Genetic Diversity (as Resource) Chia Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough. EEA Famaillá Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Aristimuño Ficoseco, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Bassi, Daniela. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; Italia Fil: Cocconcelli, Pier Sandro. Universita Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile ; Italia Fil: Puglisi, Edoardo. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; Italia Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos; Argentina Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina 2019-11-21T15:00:48Z 2019-11-21T15:00:48Z 2019-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/6361 https://www.sciencedirect.com/science/article/pii/S0168160519303563 0168-1605 1879-3460 https://doi.org/10.1016/j.ijfoodmicro.2019.108425 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier International Journal of Food Microbiology 316 : 108425 (March 2020) |
| spellingShingle | Salvia hispanica Bacterias Acidolácticas Diversidad Genética (como Recurso) Enterococcus Lactococcus lactis Lactobacillus Weissella PCR Chia Seeds Lactic Acid Bacteria Genetic Diversity (as Resource) Chia Dentice Maidana, Stefania Aristimuño Ficoseco, Cecilia Bassi, Daniela Cocconcelli, Pier Sandro Puglisi, Edoardo Savoy, Graciela Vignolo, Graciela Margarita Fontana, Cecilia Alejandra Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough |
| title | Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough |
| title_full | Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough |
| title_fullStr | Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough |
| title_full_unstemmed | Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough |
| title_short | Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough |
| title_sort | biodiversity and technological functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough |
| topic | Salvia hispanica Bacterias Acidolácticas Diversidad Genética (como Recurso) Enterococcus Lactococcus lactis Lactobacillus Weissella PCR Chia Seeds Lactic Acid Bacteria Genetic Diversity (as Resource) Chia |
| url | http://hdl.handle.net/20.500.12123/6361 https://www.sciencedirect.com/science/article/pii/S0168160519303563 https://doi.org/10.1016/j.ijfoodmicro.2019.108425 |
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