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

Applied Microbiology and Biotechnology
A M DallagnolGraciela Font de Valdez

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, ac...Continue Reading

References

Jul 1, 1991·Plant Foods for Human Nutrition·K Lorenz, L Coulter
Oct 9, 2002·Antonie van Leeuwenhoek·Elaine E VaughanWillem M de Vos
Jan 7, 2003·Applied and Environmental Microbiology·Paola LavermicoccaAngelo Visconti
Apr 14, 2004·Critical Reviews in Food Science and Nutrition·James P SmithAnis El-Khoury
Oct 16, 2004·Current Microbiology·Elvira M HébertGraciela Savoy de Giori
Jan 14, 2005·Microbiological Research·Cassandra De MuynckErick J Vandamme
Apr 20, 2006·Letters in Applied Microbiology·C L GerezG F de Valdez
Sep 30, 2006·Food Microbiology·Luc De Vuyst, Marc Vancanneyt
Sep 28, 2007·Journal of Applied Microbiology·N VermeulenR F Vogel
Jun 11, 2008·International Journal of Food Microbiology·L A M RyanE K Arendt
Apr 10, 2010·Journal of Food Protection·C L GerezG Font de Valdez
Mar 25, 2011·International Journal of Food Microbiology·Liam A M RyanElke K Arendt
Sep 19, 2012·Food Microbiology·Carla Luciana GerezGraciela Font de Valdez
Nov 7, 2012·Applied Microbiology and Biotechnology·Andrea Micaela DallagnolGraciela Rollán

❮ Previous
Next ❯

Citations

May 30, 2016·International Journal of Food Microbiology·Claudia AxelElke K Arendt
Feb 28, 2018·Journal of the Science of Food and Agriculture·Diego Suárez-EstrellaAlessandra Marti
Sep 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Faizan Ahmed SadiqWei Chen
Jan 29, 2021·Journal of Bioinformatics and Computational Biology·Hector A PedrozoCarlos E Schvezov

❮ Previous
Next ❯

Related Concepts

Related Feeds

Antifungals (ASM)

An antifungal, also known as an antimycotic medication, is a pharmaceutical fungicide or fungistatic used to treat and prevent mycosis such as athlete's foot, ringworm, candidiasis, cryptococcal meningitis, and others. Discover the latest research on antifungals here.

Antifungals

An antifungal, also known as an antimycotic medication, is a pharmaceutical fungicide or fungistatic used to treat and prevent mycosis such as athlete's foot, ringworm, candidiasis, cryptococcal meningitis, and others. Discover the latest research on antifungals here.