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

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

Risultato della ricerca: Contributo in libroContributo 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 originaleEnglish
Titolo della pubblicazione ospiteGlobal Issues in Food Microbiology Abstract Book
Pagine728
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
Evento23rd International ICFMH Symposium FoodMicro 2012 - Istanbul
Durata: 3 set 20127 set 2012

Convegno

Convegno23rd International ICFMH Symposium FoodMicro 2012
CittàIstanbul
Periodo3/9/127/9/12

Keywords

  • LAB
  • fermented amaranth
  • lactic acid bacteria
  • quinoa

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