Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits

The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB) [ Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides subsp. mesenteroides CRL 2131] to obtain quinoa sourdoughs (QS) for further manufacturing of quinoa sourdough-based bisc...

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Published inWorld journal of microbiology & biotechnology Vol. 39; no. 4; p. 95
Main Authors Sandez Penidez, S. H., Velasco Manini, M. A., Gerez, C. L., Rollan, G. C.
Format Journal Article
LanguageEnglish
Published Dordrecht Springer Netherlands 01.04.2023
Springer Nature B.V
Subjects
Acidification
Antioxidants
Applied Microbiology
Bacteria
Bioactive compounds
Biochemistry
Biomedical and Life Sciences
Biotechnology
Biscuits
Bread - microbiology
Chenopodium quinoa - microbiology
Consortia
Environmental Engineering/Biotechnology
Fermentation
Flavonoids
Flour
Food Microbiology
Food products
Lactic acid
Lactic acid bacteria
Lactobacillaceae
Lactobacillales
Life Sciences
Microbiology
Microorganisms
Monoculture
Phenolic compounds
Phenols
Principal components analysis
Quinoa
Sourdough
Strains (organisms)
Consortia
Lactic acid bacteria
Quinoa-based food
Sourdough
Bioactive compounds
Antioxidant activity
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Summary:The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB) [ Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides subsp. mesenteroides CRL 2131] to obtain quinoa sourdoughs (QS) for further manufacturing of quinoa sourdough-based biscuits (QB). Microbial grow and acidification were evaluated in QS while antioxidant activity (AOA), total phenolic compounds (TPC) and total flavonoid compounds (TFC) were determined in QS and QB. QS inoculated with LAB consortia respect to monocultures showed higher growth and acidification, AOA (7.9?42.6%), TPC (19.9?35.0%) and TFC (6.1?31.6%). QB prepared with QS inoculated by LAB consortia showed higher AOA (5.0-81.1%), TPC (22.5?57.5%) and TFC (14.0-79.9%) than biscuits inoculated by monocultures sourdoughs. These results were attributed to a synergic effect from LAB consortia. Principal component analysis showed the highest scores of the evaluated characteristics for biscuits made with consortia sourdough of two (CRL1964?+?CRL2131) and three (CRL1964?+?CRL1973?+?CRL2131) strains. Graphical Abstract
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ISSN:0959-3993
1573-0972
DOI:10.1007/s11274-023-03538-y