Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains

Abstract

Quinoa sourdough can safely be produced if the hygienic threshold of miss-fermentation during the start-up period is overcome. The aims of the present study are to map the microbiota of spontaneously formed quinoa sourdough without backslopping and select Lactiplantibacillus-strains. Viable count from grains and sourdough were performed and picked isolates were identified by gene sequencing. Lactiplantibacillus interspecies differentiation was evaluated by specific primers targeting the recA region, fermentation capacity and enzymatic abilities applying colorimetric assays, respectively. High initial levels of Enterobacteriaceae and other opportunistic pathogens decreased gradually, and the pH dropped below 4. The results indicate that spontaneous fermentation involves a variety of quinoa autochthonous microorganisms, with low presence of lactobacilli due to the delay lactic acid fermentation. Lactobacilli strains able to ferment xylose and glycerol and metabolize phenolic compounds were identified holding great prospects as suitable starter cultures for production of fermented quinoa products.

Keywords

• Spontaneous fermentation
• Native microbiota
• Quinoa grains
• Autochthonous microorganisms
• API 50CH
• Tannase enzymatic activity