Applied Microbiology and Biotechnology

, Volume 99, Issue 9, pp 3839–3849 | Cite as

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

  • Andrea Micaela Dallagnol
  • Micaela Pescuma
  • Graciela Rollán
  • María Inés Torino
  • Graciela Font de Valdez
Biotechnological products and process engineering
First Online:
Received:
Revised:
Accepted:

Abstract

The consumers’ demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of its nutritional properties. Moreover, it is an optimal substrate for growing and production of improved amounts of antifungal compounds by Lactobacillus plantarum CRL 778. The aim of this work was to optimize a lactic ferment for packaged breads with improved nutritional value and prolonged shelf life by applying a statistical experimental design model. The addition of 30 % quinoa to the wheat semiliquid ferment (QWF) could highly improve the amino acids release (4.3 g/L) during fermentation. Moreover, this quinoa proportion was sufficient to obtain the same concentration of the antifungal compounds, phenyllactic and hydroxiphenyllactic acids (PLA and OH-PLA) as with 100 % quinoa (ca. 36 and 51 mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71 mg/L), HO-PLA (ca. 75 mg/L), and lactate (27 g/L) with a p value <0.005. The synergic effects of higher antifungal compounds production, acid release, and pH decrease allowed lowering the amount (about 50 %) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life.

Keywords

Lactic antifungals RSM methodology Packed bread 
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Notes

Acknowledgments

We 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, and Tecnología e Innovación Productiva (MINCyT) from Argentina. We thank Dr. Helena Bru (Centro de Referencia para Lactobacilos, Argentina) for the contribution with the statistical study and Dr. Jorge Palacios for technical support.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Andrea Micaela Dallagnol
    • 1
  • Micaela Pescuma
    • 2
  • Graciela Rollán
    • 2
  • María Inés Torino
    • 2
  • Graciela Font de Valdez
    • 2
    • 3
  1. 1.Laboratorio de Microbiología de Alimentos y Biotecnología, Facultad de Ciencias Exactas, Químicas y NaturalesUniversidad Nacional de MisionesPosadasArgentina
  2. 2.Centro de Referencia para Lactobacilos (CERELA)-CONICETSan Miguel de TucumánArgentina
  3. 3.Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y FarmaciaUniversidad Nacional de TucumánTucumánArgentina

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