Biodiversity of lactic acid bacteria isolated from spontaneously fermented amaranth and quinoa sourdoughs

Pier Sandro Cocconcelli; Rodriguez Ruiz; L Saavedra; L.; Cecilia Alejandra Fontana; E Vera Pingitore; G Rollan; G Vignolo; E. Hebert

Biodiversity of lactic acid bacteria isolated from spontaneously fermented amaranth and quinoa sourdoughs

Pier Sandro Cocconcelli, Rodriguez Ruiz, L Saavedra, L., Cecilia Alejandra Fontana, E Vera Pingitore, G Rollan, G Vignolo, E. Hebert

Risultato della ricerca: Contributo in libro › Contributo a convegno

Abstract

Domesticated by pre-Hispanic cultures, quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) crops have been used for feeding of the Andean population since at least 3000 years. These ancestrally grown grains have recently attracted consumer's attention due to their high protein content, nutritional value and gluten-free characteristics. This is the first study to report the isolation and characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.

Lingua originale	English
Titolo della pubblicazione ospite	Global Issues in Food Microbiology Abstract Book
Pagine	728
Numero di pagine	1
Stato di pubblicazione	Pubblicato - 2012
Evento	23rd International ICFMH Symposium FoodMicro 2012 - Istanbul Durata: 3 set 2012 → 7 set 2012

Convegno

Convegno	23rd International ICFMH Symposium FoodMicro 2012
Città	Istanbul
Periodo	3/9/12 → 7/9/12

Keywords

LAB
fermented amaranth
lactic acid bacteria
quinoa

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title = "Biodiversity of lactic acid bacteria isolated from spontaneously fermented amaranth and quinoa sourdoughs",

abstract = "Domesticated by pre-Hispanic cultures, quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) crops have been used for feeding of the Andean population since at least 3000 years. These ancestrally grown grains have recently attracted consumer's attention due to their high protein content, nutritional value and gluten-free characteristics. This is the first study to report the isolation and characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.",

keywords = "LAB, fermented amaranth, lactic acid bacteria, quinoa, LAB, fermented amaranth, lactic acid bacteria, quinoa",

author = "Cocconcelli, {Pier Sandro} and Rodriguez Ruiz and L Saavedra and L. and Fontana, {Cecilia Alejandra} and {Vera Pingitore}, E and G Rollan and G Vignolo and E. Hebert",

year = "2012",

language = "English",

pages = "728",

booktitle = "Global Issues in Food Microbiology Abstract Book",

note = "23rd International ICFMH Symposium FoodMicro 2012 ; Conference date: 03-09-2012 Through 07-09-2012",

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TY - GEN

T1 - Biodiversity of lactic acid bacteria isolated from spontaneously fermented amaranth and quinoa sourdoughs

AU - Cocconcelli, Pier Sandro

AU - Ruiz, Rodriguez

AU - Saavedra, L

AU - L.,

AU - Fontana, Cecilia Alejandra

AU - Vera Pingitore, E

AU - Rollan, G

AU - Vignolo, G

AU - Hebert, E.

PY - 2012

Y1 - 2012

N2 - Domesticated by pre-Hispanic cultures, quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) crops have been used for feeding of the Andean population since at least 3000 years. These ancestrally grown grains have recently attracted consumer's attention due to their high protein content, nutritional value and gluten-free characteristics. This is the first study to report the isolation and characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.

AB - Domesticated by pre-Hispanic cultures, quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) crops have been used for feeding of the Andean population since at least 3000 years. These ancestrally grown grains have recently attracted consumer's attention due to their high protein content, nutritional value and gluten-free characteristics. This is the first study to report the isolation and characterization of LAB species from spontaneously fermented Andean amaranth and quinoa.

KW - LAB

KW - fermented amaranth

KW - lactic acid bacteria

KW - quinoa

KW - LAB

KW - fermented amaranth

KW - lactic acid bacteria

KW - quinoa

UR - http://hdl.handle.net/10807/41471

M3 - Conference contribution

SP - 728

BT - Global Issues in Food Microbiology Abstract Book

T2 - 23rd International ICFMH Symposium FoodMicro 2012

Y2 - 3 September 2012 through 7 September 2012

ER -

Biodiversity of lactic acid bacteria isolated from spontaneously fermented amaranth and quinoa sourdoughs

Abstract

Convegno

Keywords

Altri file e collegamenti

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