Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

Autores
Dentice Maidana, Stefania; Aristimuño Ficoseco, Cecilia; Bassi, Daniela; Cocconcelli, Pier Sandro; Puglisi, Edoardo; Savoy, Graciela; Vignolo, Graciela Margarita; Fontana, Cecilia Alejandra
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.
EEA Famaillá
Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Aristimuño Ficoseco, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bassi, Daniela. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; Italia
Fil: Cocconcelli, Pier Sandro. Universita Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile ; Italia
Fil: Puglisi, Edoardo. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; Italia
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos; Argentina
Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fuente
International Journal of Food Microbiology 316 : 108425 (March 2020)
Materia
Salvia hispanica
Bacterias Acidolácticas
Diversidad Genética (como Recurso)
Enterococcus
Lactococcus lactis
Lactobacillus
Weissella
PCR
Chia Seeds
Lactic Acid Bacteria
Genetic Diversity (as Resource)
Chia
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6361
Acceder
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oai_identifier_str oai:localhost:20.500.12123/6361
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdoughDentice Maidana, StefaniaAristimuño Ficoseco, CeciliaBassi, DanielaCocconcelli, Pier SandroPuglisi, EdoardoSavoy, GracielaVignolo, Graciela MargaritaFontana, Cecilia AlejandraSalvia hispanicaBacterias AcidolácticasDiversidad Genética (como Recurso)EnterococcusLactococcus lactisLactobacillusWeissellaPCRChia SeedsLactic Acid BacteriaGenetic Diversity (as Resource)ChiaChia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.EEA FamailláFil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Aristimuño Ficoseco, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Bassi, Daniela. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; ItaliaFil: Cocconcelli, Pier Sandro. Universita Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile ; ItaliaFil: Puglisi, Edoardo. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; ItaliaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos; ArgentinaFil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaElsevier2019-11-21T15:00:48Z2019-11-21T15:00:48Z2019-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/6361https://www.sciencedirect.com/science/article/pii/S01681605193035630168-16051879-3460https://doi.org/10.1016/j.ijfoodmicro.2019.108425International Journal of Food Microbiology 316 : 108425 (March 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:49Zoai:localhost:20.500.12123/6361instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:50.055INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
title Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
spellingShingle Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
Dentice Maidana, Stefania
Salvia hispanica
Bacterias Acidolácticas
Diversidad Genética (como Recurso)
Enterococcus
Lactococcus lactis
Lactobacillus
Weissella
PCR
Chia Seeds
Lactic Acid Bacteria
Genetic Diversity (as Resource)
Chia
title_short Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
title_full Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
title_fullStr Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
title_full_unstemmed Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
title_sort Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
dc.creator.none.fl_str_mv Dentice Maidana, Stefania
Aristimuño Ficoseco, Cecilia
Bassi, Daniela
Cocconcelli, Pier Sandro
Puglisi, Edoardo
Savoy, Graciela
Vignolo, Graciela Margarita
Fontana, Cecilia Alejandra
author Dentice Maidana, Stefania
author_facet Dentice Maidana, Stefania
Aristimuño Ficoseco, Cecilia
Bassi, Daniela
Cocconcelli, Pier Sandro
Puglisi, Edoardo
Savoy, Graciela
Vignolo, Graciela Margarita
Fontana, Cecilia Alejandra
author_role author
author2 Aristimuño Ficoseco, Cecilia
Bassi, Daniela
Cocconcelli, Pier Sandro
Puglisi, Edoardo
Savoy, Graciela
Vignolo, Graciela Margarita
Fontana, Cecilia Alejandra
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Salvia hispanica
Bacterias Acidolácticas
Diversidad Genética (como Recurso)
Enterococcus
Lactococcus lactis
Lactobacillus
Weissella
PCR
Chia Seeds
Lactic Acid Bacteria
Genetic Diversity (as Resource)
Chia
topic Salvia hispanica
Bacterias Acidolácticas
Diversidad Genética (como Recurso)
Enterococcus
Lactococcus lactis
Lactobacillus
Weissella
PCR
Chia Seeds
Lactic Acid Bacteria
Genetic Diversity (as Resource)
Chia
dc.description.none.fl_txt_mv Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.
EEA Famaillá
Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Aristimuño Ficoseco, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bassi, Daniela. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; Italia
Fil: Cocconcelli, Pier Sandro. Universita Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile ; Italia
Fil: Puglisi, Edoardo. Università Cattolica del Sacro Cuore. Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile; Italia
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos; Argentina
Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
description Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.
publishDate 2019
dc.date.none.fl_str_mv 2019-11-21T15:00:48Z
2019-11-21T15:00:48Z
2019-11
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/20.500.12123/6361
https://www.sciencedirect.com/science/article/pii/S0168160519303563
0168-1605
1879-3460
https://doi.org/10.1016/j.ijfoodmicro.2019.108425
url http://hdl.handle.net/20.500.12123/6361
https://www.sciencedirect.com/science/article/pii/S0168160519303563
https://doi.org/10.1016/j.ijfoodmicro.2019.108425
identifier_str_mv 0168-1605
1879-3460
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv International Journal of Food Microbiology 316 : 108425 (March 2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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