Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms

Autores
Pugliese, Andrea; Ulzurrun, Mauro Javier; Coluccio Leskow, Federico; de Antoni, Graciela; Kakisu, Emiliano Javier
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.
Fil: Pugliese, Andrea. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina
Fil: Ulzurrun, Mauro Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina
Fil: Coluccio Leskow, Federico. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Kakisu, Emiliano Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Quinoa
kefir
Lactiplanctibacillus plantarum
plant-based beverages
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/220879
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/220879
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganismsPugliese, AndreaUlzurrun, Mauro JavierColuccio Leskow, Federicode Antoni, GracielaKakisu, Emiliano JavierQuinoakefirLactiplanctibacillus plantarumplant-based beverageshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.Fil: Pugliese, Andrea. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Ulzurrun, Mauro Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Coluccio Leskow, Federico. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Kakisu, Emiliano Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaVup Food Research Inst2023-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/220879Pugliese, Andrea; Ulzurrun, Mauro Javier; Coluccio Leskow, Federico; de Antoni, Graciela; Kakisu, Emiliano Javier; Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms; Vup Food Research Inst; Journal of Food and Nutrition Research; 62; 4; 11-2023; 363-3731336-8672CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=62&article=2334info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:08:19Zoai:ri.conicet.gov.ar:11336/220879instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:08:19.282CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
title Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
spellingShingle Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
Pugliese, Andrea
Quinoa
kefir
Lactiplanctibacillus plantarum
plant-based beverages
title_short Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
title_full Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
title_fullStr Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
title_full_unstemmed Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
title_sort Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
dc.creator.none.fl_str_mv Pugliese, Andrea
Ulzurrun, Mauro Javier
Coluccio Leskow, Federico
de Antoni, Graciela
Kakisu, Emiliano Javier
author Pugliese, Andrea
author_facet Pugliese, Andrea
Ulzurrun, Mauro Javier
Coluccio Leskow, Federico
de Antoni, Graciela
Kakisu, Emiliano Javier
author_role author
author2 Ulzurrun, Mauro Javier
Coluccio Leskow, Federico
de Antoni, Graciela
Kakisu, Emiliano Javier
author2_role author
author
author
author
dc.subject.none.fl_str_mv Quinoa
kefir
Lactiplanctibacillus plantarum
plant-based beverages
topic Quinoa
kefir
Lactiplanctibacillus plantarum
plant-based beverages
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.
Fil: Pugliese, Andrea. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina
Fil: Ulzurrun, Mauro Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina
Fil: Coluccio Leskow, Federico. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Kakisu, Emiliano Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.
publishDate 2023
dc.date.none.fl_str_mv 2023-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/220879
Pugliese, Andrea; Ulzurrun, Mauro Javier; Coluccio Leskow, Federico; de Antoni, Graciela; Kakisu, Emiliano Javier; Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms; Vup Food Research Inst; Journal of Food and Nutrition Research; 62; 4; 11-2023; 363-373
1336-8672
CONICET Digital
CONICET
url http://hdl.handle.net/11336/220879
identifier_str_mv Pugliese, Andrea; Ulzurrun, Mauro Javier; Coluccio Leskow, Federico; de Antoni, Graciela; Kakisu, Emiliano Javier; Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms; Vup Food Research Inst; Journal of Food and Nutrition Research; 62; 4; 11-2023; 363-373
1336-8672
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=62&article=2334
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Vup Food Research Inst
publisher.none.fl_str_mv Vup Food Research Inst
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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