Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential

摘要

In the last years, sourdough has earned increased researchers attention, due to its nutritionalqualities and its influence on the sensorial, physical and chemical properties of baked sourdoughproducts. Lactic acid bacteria could improve the sourdough nutritional qualities, influencing especiallythe availability and quantity of bioactive compounds and also improving the aroma and the shelf-life ofthe final sourdough baked products. The high nutritional content and the good adaptability of quinoa atdifferent environmental conditions made from quinoa (Chenopodium quinoa Willd.) an extensivelystudied gluten-free food plant.The aim of this work was to study the adaptability of Lactobacillus plantarum ATCC 8014 strainduring quinoa sourdough fermentation and the strain influence on the antioxidant potential. In order toachieve this goal, microbial count, acidification rate, lactic acid content were determined in sourdoughwith and without inoculation; also total polyphenols and the antioxidant activity were assessed todemonstrate the capability of Lactobacillus plantarum ATCC 8014 to improve the bioactive potential ofgluten-free sourdough.