caa a22 4500 605499764 CHVBK 20210128100552.0 cr unu---uuuuu 210128e20150501xx s 000 0 eng 10.1007/s00253-015-6473-9 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6473-9 Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread [Elektronische Daten] [Andrea Dallagnol, Micaela Pescuma, Graciela Rollán, María Torino, Graciela de Valdez] 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 (4.3g/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 51mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71mg/L), HO-PLA (ca. 75mg/L), and lactate (27g/L) with a p value <0.005. The synergic effects of higher antifungal compounds production, acid release, and pH decrease allowed lowering the amount (about 50%) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life. Springer-Verlag Berlin Heidelberg, 2015 Lactic antifungals nationallicence RSM methodology nationallicence Packed bread nationallicence Dallagnol Andrea Laboratorio de Microbiología de Alimentos y Biotecnología, Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones, Posadas, Argentina aut Pescuma Micaela Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut Rollán Graciela Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut Torino María Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut de Valdez Graciela Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/9(2015-05-01), 3839-3849 0175-7598 99:9<3839 2015 99 253 https://doi.org/10.1007/s00253-015-6473-9 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6473-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dallagnol Andrea Laboratorio de Microbiología de Alimentos y Biotecnología, Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones, Posadas, Argentina aut NATIONALLICENCE 700 1- Pescuma Micaela Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut NATIONALLICENCE 700 1- Rollán Graciela Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut NATIONALLICENCE 700 1- Torino María Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut NATIONALLICENCE 700 1- de Valdez Graciela Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/9(2015-05-01), 3839-3849 0175-7598 99:9<3839 2015 99 253