Silvana L Carrizo, Cecilia E Montes de Oca, María Elvira Hébert, Lucila Saavedra, Graciela Vignolo, Jean Guy LeBlanc, Graciela Celestina Rollán
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引用次数: 28
摘要
苋菜是一种重新发现的具有高营养特性的假谷物。乳酸发酵可以提高食品的功能和营养价值。本研究的目的是分离并评价苋菜中乳酸菌的功能。从苋菜酵母和谷物中分离得到的乳酸菌29株，包括植物乳杆菌(L.) 8株、鼠李糖乳杆菌(L. rhamnosus) 6株、蒙氏肠球菌(E.) 4株、hermanniensis E. (n = 3)、durans E. (n = 1)、Enterococcus sp. (n = 1)、Leuconostoc (Lc.) mesenteroides (n = 3)和Lc。mesenteroides无性系种群。只有21%的菌株能够合成荚膜外多糖或表现出粘稠性，只有8株菌株具有解淀粉活性。植酸酶活性最高的是L. plantarum CRL 2106和E. durans CRL 2122，这对矿物质的生物利用度具有重要意义。L. plantarum CRL 2106和CRL 2107和Lc。mesenteroides无性系种群。肠系膜CRL 2131合成B2和B9维生素的浓度最高(140 ~ 250 ng/mL)。本研究证明了乳酸菌在提高假谷物衍生食品的营养和功能价值方面的潜力。
Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes.
Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc.) mesenteroides (n = 3), and Lc. mesenteroides subsp. mesenteroides (n = 3). Only 21% of the strains showed the ability to synthesize capsular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. L. plantarum CRL 2106 and E. durans CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. L. plantarum CRL 2106 and CRL 2107 and Lc. mesenteroides subsp. mesenteroides CRL 2131 synthesized the highest concentrations of B2 and B9 vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.
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