Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Quinoa Grains
2.2. Spontaneous Quinoa Flour Fermentation
2.2.1. Chemical Analysis of the Quinoa Dough Fermentation Samples
2.2.2. Identification and Characterization of the Fermented Quinoa Sourdough Microbiota
2.2.3. Preparation and Sequencing of the Quinoa Dough Fermentation 16S rDNA Library
2.2.4. Processing of the 16S rDNA Amplicon Sequences Data Corresponding to Quinoa Dough Fermentation Samples
2.2.5. Processing of the ITS Amplicon Sequences Data Corresponding to Quinoa Dough Fermentation Samples
2.2.6. Identification and Characterization of Exopolysaccharide (EPS)-Producing Microorganisms
2.3. Selection of Isolates with Potential as Starter Cultures for Quinoa Flour Sourdough Fermentation
2.4. Statistical Analysis
3. Results and Discussion
3.1. Spontaneous Quinoa Sourdough: Chemical Characterization
3.2. Carbohydrate Use during Spontaneous Quinoa Sourdough
3.3. Bacteria in Spontaneous Quinoa Sourdough
3.4. EPS-Producer Isolated Bacteria
3.5. Fermentative Potential of Selected EPS-Producer Isolates
3.6. Yeast in Spontaneous Quinoa Sourdough
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Flour Type | Humidity | Ash | Carbohydrates | Fermentable Sugars | Starch | Lipids | Proteins | Crude Fiber |
---|---|---|---|---|---|---|---|---|
% * | ||||||||
Red | 11.2 ± 0.07 a | 2.19 ± 0.05 a | 70.1 ± 0.1 a | 1.40 ± 0.10 a | 37.9 ± 0.52 a | 5.47 ± 0.05 a | 14.5 ± 0.03 a | 6.77 ± 0.17 a |
Real | 11.9 ± 0.08 a | 1.64 ± 0.04 b | 68.9 ± 0.4 a | 1.37 ± 1.45 a | 37.8 ± 0.75 a | 3.19 ± 0.03 b | 13.7 ± 0.02 b | 4.81 ± 0.50 b |
Black | 11.5 ± 0.38 a | 2.17 ± 0.13 a | 69.7 ± 0.4 a | 1.67 ± 0.99 b | 36.5 ± 1.00 b | 3.94 ± 0.19 c | 14.1 ± 0.12 a | 7.03 ± 0.13 a |
Quinoa Flour Type Fermented | Dough Yield (%) | MRS | YMA | Fermentable Sugars % | Starch % | Lactic Acid Produced (mM/Kg) | Acetic Acid Produced (mM) | pH | TTA |
---|---|---|---|---|---|---|---|---|---|
(Log of CFU/g) | (Log of CFU/g) | ||||||||
Real | 203.0 ± 7.9 a | 8.40 ± 0.0 a | BDL | BDL | 27.9 | 7.75 ± 0.15 a | 4.40 ± 0.13 a | 4.11 ± 0.03 a | 17.0 ± 1.41 a |
Black | 203.7 ± 6.0 a | 8.37 ± 0.1 a | 7.03 ± 0.2 a | BDL | 20.8 | 5.92 ± 0.17 b | 5.84 ± 0.11 a | 4.12 ± 0.07 a | 15.6 ± 0.92 b |
Red | 201.9 ± 6.3 a | 8.35 ± 0.1 a | 5.34 ± 0.1 b | BDL | 18.25 | 6.13 ± 0.13 b | 4.57 ± 0.15 a | 3.93 ± 0.04 b | 19.2 ± 1.20 a |
Flour Type (Total No. of Colonies Isolated) | Bacterial Identification (No. of Colonies) | Theoretical Fermentation Type | 16S rRNA Sequence Accession Number | Yeast Identification (No. of Colonies) | 26S rRNA Sequence Accession Number |
---|---|---|---|---|---|
Red (8 from MRS5 and 3 from YMA) | P. pentosaceous (2) | Heterofermentor | MH544761 MH544797 | Saccharomyces servazzii (3) | MH544759 MH544834 MH544832 |
Lb. sakei subsp. Sakei (1) | Facultative Heterofermentor | MH544783 | |||
E. faecium (1) | Homofermentor | MH544790 | |||
W. cibaria (1) | Obligate Heterofermentor | MH544791 | |||
E. mundtii (2) | Homofermentor | MH544779 MH544802 | |||
Le. mesenteroides (1) | Obligate Heterofermentor | MH544759 | |||
Black (9 from MRS5 and 2 from YMA) | Le. citreum (1) | Obligate Heterofermentor | MH544770 | Saccharomyces servazzii (2) | MH544828 MH544829 |
Lb. plantarum (3) | Facultative Heterofermentor | MH544771 MH544781 MH544792 | |||
P. pentosaceous (3) | Facultative Heterofermentor | MH544762 MH544770 MH544778 | |||
Lb. paraplantarum (1) | Facultative Heterofermentor | MH544777 | |||
Lb. sakei (1) | Facultative Heterofermentor | MH544786 | |||
Real (6 from MRS5) | P. pentosaceous (2) | Facultative Heterofermentor | MH544765 MH544774 | Not Detected | |
E. mundtii (1) | Homofermentor | MH544788 | |||
Lb. plantarum (1) | Facultative Heterofermentor | MH544785 | |||
E. faecium (2) | Homofermentor | MH544776 MH544796 | |||
Mixed (5 from MRS5) | P. pentosaceous (2) | Facultative Heterofermentor | MH544768 MH544787 | Not Detected | |
Lb. graminis (2) | Facultative Heterofermentor | MH544758 MH544784 | |||
Lb. lactis (1) | Homofermentor | MH544782 | |||
Commercial (5 from MRS5) | Lb. graminis (1) | Facultative Heterofermentor | MH544767 | Not Detected | |
P. pentosaceous (3) | Facultative Heterofermentor | MH544769 MH544772 MH544789 | |||
E. mundtii (1) | Homofermentor | MH544803 | |||
Gluten free (14 from MRS5 and 7 from YMA) | Lb. graminis (1) | Facultative Heterofermentor | MH544784 | Wickerhamomyces anomalus (2) | MH544826 MH544830 |
Lb. plantarum (3) | Facultative Heterofermentor | MH544777 MH544799 MH544804 | |||
P. pentosaceous (5) | Facultative Heterofermentor | MH544764 MH544766 MH544780 MH544793 MH544798 | Pichia kudriavzevii (3) | MH544827 MH544828 MH544831 | |
L. kimchi (4) | Facultative Heterofermentor | MH544775 MH544805 MH544773 MH544763 | |||
Lb. paraplantarum (1) | Facultative Heterofermentor | MH544794 | Saccharomyces cerevisiae (2) | MH544835 MH544833 |
Microorganism | Quinoa Flour | Carbohydrate Source/Yield | |||
---|---|---|---|---|---|
Sucrose | Fructose | Lactose | Starch | ||
P. pentosaceus | Red | +/2% | +/2% | +/0.5% | +/2% |
P. pentosaceus | Real | +/2% | +/2% | +/0.5% | +/2% |
P. pentosaceus | Black | +/2% | +/2% | +/0.5% | +/2% |
Lb. graminis | Black | - | - | - | - |
Lb. paraplantarum | Black | - | - | - | - |
Lb. plantarum | Black | +/1.5% | +/1.5% | - | - |
Lb. plantarum | Red | + | + | - | - |
Lb. sakei | Black | - | - | - | - |
Lb. sakei | Red | - | - | - | - |
L. lactis | Black | +/1.8% | +/1.9% | +/2% | - |
E. faecium | Red | +/1% | - | - | - |
E. faceium | Real | +/1% | - | - | - |
Le. citreum | Black | +/1% | - | - | +/1% |
Le. mesenteroides | Red | +/1% | - | - | - |
W. cibaria | Red | +/1% | - | +/1% | +/1% |
Yeasts | |||||
S. servazzii | Red | +/<1% | +/<1% | - | +/<1% |
S. servazzii | Black | +/<1% | +/<1% | +/<1% | +/<1% |
Microorganism | Source | 8 h | 18 h | ||||
---|---|---|---|---|---|---|---|
log CFU/mL | pH | %TTA | log CFU/mL | pH | %TTA | ||
Control | BDL | 5.95 ± 0.02 | 1.50 ± 0.01 | BDL | 5.75 ± 0.01 | 1.80 ± 0.02 | |
E. faecium | Real | 8.13 ± 0.02 | 4.83 ± 0.01 | 2.21 ± 0.02 | 9.14 ± 0.01 | 3.33 ± 0.02 | 4.98 ± 0.05 |
E. faecium | Red | 8.33 ± 0.01 | 5.01 ± 0.01 | 2.15 ± 0.03 | 9.25 ± 0.03 | 3.33 ± 0.01 | 5475 ± 0.01 |
L. lactis | Black | 3.20 ± 0.03 | 5.62 ± 0.03 | 1.53 ± 0.04 | BDL | 5.35 ± 0.04 | 2.55 ± 0.03 |
Lb. graminis | Black | 3.30 ± 0.02 | 5.31 ± 0.02 | 1.65 ± 0.03 | BDL | 5.02 ± 0.05 | 2.52 ± 0.03 |
Lb. paraplantarum | Black | 4.24 ± 0.01 | 5.95 ± 0.04 | 1.56 ± 0.01 | 1.21 ± 0.04 | 4.99 ± 0.02 | 2.71 ± 0.02 |
Lb. plantarum | Red | 5.38 ± 0.02 | 5.26 ± 0.02 | 1.61 ± 0.02 | 4.32 ± 0.03 | 4.26 ± 0.01 | 2.74 ± 0.03 |
Lb. plantarum | Black | 5.38 ± 0.01 | 5.26 ± 0.01 | 1.75 ± 0.01 | 4.2 ± 0.01 | 4.26 ± 0.03 | 2.61 ± 0.03 |
Lb. sakei | Black | 3.30 ± 0.01 | 5.31 ± 0.01 | 1.57 ± 0.02 | BDL | 5.04 ± 0.02 | 2.51± 0.04 |
Lb. sakei | Red | 3.10 ± 0.02 | 5.24 ± 0.04 | 1.56 ± 0.01 | BDL | 5.03 ± 0.04 | 2.52 ± 0.03 |
Le. citreum | Black | 7.40 ± 0.02 | 4.50 ± 0.05 | 2.51 ± 0.02 | 8.40 ± 0.02 | 3.40 ± 0.01 | 5.01 ± 0.02 |
Le. mesenteroides | Red | 8.14 ± 0.03 | 4.99 ± 0.01 | 2.27 ± 0.01 | 8.92 ± 0.02 | 3.99 ± 0.01 | 4.87 ± 0.01 |
P. pentosaceus | Red | 8.07 ± 0.01 | 4.99 ± 0.03 | 2.25 ± 0.02 | 8.92 ± 0.03 | 3.60 ± 0.02 | 4.85 ± 0.01 |
P. pentosaceus | Black | 8.67 ± 0.01 | 4.57 ± 0.01 | 2.39 ± 0.01 | 8.67 ± 0.01 | 3.12 ± 0.03 | 4.89 ± 0.03 |
P. pentosaceus | Real | 7.94 ± 0.01 | 4.38 ± 0.02 | 2.74 ± 0.01 | 7.94 ± 0.01 | 3.57 ± 0.04 | 5.02 ± 0.01 |
W. cibaria | Red | 7.35 ± 0.02 | 4.50 ± 0.01 | 2.43 ± 0.03 | 8.35 ± 0.01 | 3.41 ± 0.03 | 5.01 ± 0.01 |
Microorganism | Quinoa | Lactic Acid (mg/g) | Acetic Acid (mg/g) | FQ |
---|---|---|---|---|
Control | BDL | BDL | − | |
E. faecium | Real | 6.47 ± 0.02 | 0.67 ± 0.03 | 9.66 |
E. faecium | Red | 6.34 ± 0.02 | 0.82 ± 0.01 | 7.73 |
L. lactis | Black | 1.36 ± 0.01 | BDL | − |
Lb. graminis | Black | 1.45 ± 0.01 | BDL | − |
Lb. paraplantarum | Black | 3.37 ± 0.01 | 0.34 ± 0.01 | 9.91 |
Lb. plantarum | Red | 1.88 ± 0.03 | 0.37 ± 0.01 | 5.08 |
Lb. plantarum | Black | 1.32 ± 0.01 | 0.39 ± 0.01 | 3.38 |
Lb. sakei | Black | 1.35 ± 0.02 | 0.25 ± 0.02 | 5.40 |
Lb. sakei | Red | 1.44 ± 0.02 | 0.28 ± 0.02 | 5.14 |
Le. citreum | Black | 3.21 ± 0.01 | 0.87 ±0.01 | 3.69 |
Le. mesenteroides | Red | 5.63 ± 0.01 | 0.70 ± 0.02 | 8.04 |
P. pentosaceus | Red | 2.75 ± 0.01 | 0.68 ± 0.03 | 4.04 |
P. pentosaceus | Black | 2.66 ± 0.01 | 0.65 ± 0.01 | 4.09 |
P. pentosaceus | Real | 2.34 ± 0.02 | 0.71 ± 0.04 | 3.30 |
W. cibaria | Red | 2.01 ± 0.02 | 0.61 ± 0.05 | 3.30 |
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Franco, W.; Pérez-Díaz, I.M.; Connelly, L.; Diaz, J.T. Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation. Foods 2020, 9, 337. https://doi.org/10.3390/foods9030337
Franco W, Pérez-Díaz IM, Connelly L, Diaz JT. Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation. Foods. 2020; 9(3):337. https://doi.org/10.3390/foods9030337
Chicago/Turabian StyleFranco, Wendy, Ilenys M. Pérez-Díaz, Lauren Connelly, and Joscelin T. Diaz. 2020. "Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation" Foods 9, no. 3: 337. https://doi.org/10.3390/foods9030337