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Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

  • Applied microbial and cell physiology
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Abstract

Quinoa fermentation by lactic acid bacteria (LAB) is an interesting alternative to produce new bakery products with high nutritional value; furthermore, they are suitable for celiac patients because this pseudo-cereal contains no gluten. Growth and lactic acid production during slurry fermentations by Lactobacillus plantarum CRL 778 were greater in quinoa (9.8 log cfu/mL, 23.1 g/L) than in wheat (8.9 log cfu/mL, 13.9 g/L). Lactic fermentation indirectly stimulated flour protein hydrolysis by endogenous proteases of both slurries. However, quinoa protein hydrolysis was faster, reaching 40–100 % at 8 h of incubation, while wheat protein hydrolysis was only 0–20 %. In addition, higher amounts of peptides (24) and free amino acids (5 g/L) were determined in quinoa compared to wheat. Consequently, greater concentrations (approx. 2.6-fold) of the antifungal compounds (phenyllactic and hydroxyphenyllactic acids) were synthesized from Phe and Tyr in quinoa by L. plantarum CRL 778, an antifungal strain. These promising results suggest that this LAB strain could be used in the formulation of quinoa sourdough to obtain baked goods with improved nutritional quality and shelf life, suitable for celiac patients.

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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, Tecnología e Innovación Productiva (MINCyT) from Argentina. We thank Dr. Fernanda Mozzi and Dr. Raúl Raya (Centro de Referencia para Lactobacilos, Argentina) for helpful suggestions and Dr. Jorge Palacios for the technical support.

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Authors and Affiliations

  1. Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina

    Andrea Micaela Dallagnol, Micaela Pescuma, Graciela Font De Valdez & Graciela Rollán

  2. Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina

    Graciela Font De Valdez

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  1. Andrea Micaela Dallagnol
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  2. Micaela Pescuma
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  3. Graciela Font De Valdez
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  4. Graciela Rollán
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Correspondence to Graciela Rollán.

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Dallagnol, A.M., Pescuma, M., De Valdez, G.F. et al. Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity. Appl Microbiol Biotechnol 97, 3129–3140 (2013). https://doi.org/10.1007/s00253-012-4520-3

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  • DOI: https://doi.org/10.1007/s00253-012-4520-3

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