Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
作者： Wendy Franco , Ilenys Pérez-Díaz , Lauren Connelly , Joscelin Diaz
DOI: 10.3390/FOODS9030337
关键词:
摘要: Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition biochemistry determined for total 36 fermentations. The was monitored by high-performance liquid chromatography (HPLC) analysis, pH measurement titratable acidity. Changes plating on deMann Rogosa Sharp 5 agar (MRS5) yeast mold (YMA) plates metagenetic analysis. ability to produce exopolysaccharides screened selected lactic acid bacteria (LAB) isolates. Production organic acids dropped 4.0 ± 0.3. community presumptive LAB reached 8.37 0.01 log colony forming units (CFU)/mL day 8 back-slopped composed Lactobacillus, Enterococcus, Leuconostoc, Lactococcus, Pediococcus Weissella. P. pentosaceous, L. citreum W. cibaria able EPS starch-rich medium. pentosaceous showed higher rapid acidifying kinetics drop dough broth values below positive quotient after 24 h incubation. Therefore, bacterium might potential candidate sourdough production.
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