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3 results on '"Gabriel D. Sáez"'

1. Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools

Author

Carlos Sabater, Gabriel D. Sáez, Nadia Suárez, Marisa S. Garro, Abelardo Margolles, and Gabriela Zárate

Subjects
beans, fermentation, lactic acid bacteria, comparative genomics, molecular modeling, Chemical technology, TP1-1185
Abstract

Pulses are considered superfoods for the future world due to their properties, but they require processing to reduce antinutritional factors (ANFs) and increase bioactivity. In this study, bean flour (Phaseolus vulgaris L.) was fermented under different conditions (addition of Lactiplantibacillus plantarum CRL 2211 and/or Weissella paramesenteroides CRL 2182, temperature, time and dough yield) to improve its nutri-functional quality. Fermentation for 24 h at 37 °C with the mixed starter increased the lactic acid bacteria (LAB) population, acidity, polyphenol content (TPC) and ANF removal more than spontaneous fermentation. Statistical and rep-PCR analysis showed that fermentation was mainly conducted by Lp. plantarum CRL 2211. Metabolic modeling revealed potential cross-feeding between Lp. plantarum and W. paramesenteroides, while the molecular docking and dynamic simulation of LAB tannases and proteinases involved in ANF removal revealed their chemical affinity to gallocatechin and trypsin inhibitors. Fermentation was better than soaking, germination and cooking for enhancing bean flour properties: it increased the free amino acids content by 50% by releasing glutamine, glutamic acid, arginine, leucine and lysine and modified TPC by increasing gallic acid and decreasing caffeic, ferulic and vanillic acids and quercetin-3-glucoside. The combination of experimental and simulation data may help us to understand fermentation processes and to design products with desirable features.

Published
2024
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2. Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables

Author

Gabriel D. Sáez, Leandro Flomenbaum, and Gabriela Zárate

Subjects
fermented vegetables, lactic acid bacteria, starter culture, pickles, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456
Abstract

Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4 % NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97–100 % identity) as: Lactobacillus rhamnosus CRL2159 and CRL2164, L. plantarum CRL2161 and CRL2162, Weissella viridescens CRL2160 and W. paramesenteroides CRL2163. Relevant properties for pickle manufacturing were further assessed. At an initial pH=4.5 and 7 % NaCl, L. plantarum CRL2162 and L. rhamnosus CRL2164 performed the best with high growth and inhibitory activity against Escherichia coli and Listeria innocua. There was no obvious antagonism among the selected strains that would dismiss their use in mixed cultures. Properties of the selected LAB suggest their potential as starter cultures for obtaining standardized, fermented vegetable products of high quality. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the canned vegetable market.

Published
2018
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3. Izolacija i karakterizacija bakterija mliječno-kiselog vrenja iz fermentiranih argentinskih proizvoda i njihova moguća primjena kao starter kultura za fermentaciju povrća

Author

Gabriel D. Sáez, Leandro Flomenbaum, Gabriela Zárate, Gabriel D. Sáez, Leandro Flomenbaum, and Gabriela Zárate

Abstract

Bakterije mliječno-kiselog vrenja poboljšavaju organoleptička, hranjiva i fizikalno-kemijska svojstva tradicionalne hrane. U radu smo odabrali 31 fermentirani prehrambeni proizvod (na bazi mlijeka i povrća), kupljen u lokalnim dućanima u gradu Tucumán, Argentina, kao izvore bakterija mliječno-kiselog vrenja za dobivanje ukiseljenih proizvoda. Ispitana su tehnološka svojstva 64 izolata za koja se pretpostavilo da pripadaju vrsti Lactobacillus, a koji bi se mogli upotrijebiti u proizvodnji fermentirane hrane. Većina je sojeva imala dobro svojstvo zakiseljavanja (>0,04 pH jedinica po satu) i proteolitička svojstva (slobodne aminokiseline>1 mmol/L), proizvodila diacetil i/ili acetoin i bila otporna na prisutnost 4 % NaCl. Prema količini proizvedene kiseline i osmotoleranciji odabrali smo 6 bakterija i identificirali ih sekvenciranjem 16S rDNA (identičnost 97-100 %) kao: Lactobacillus rhamnosus CRL2159 i CRL2164, L. plantarum CRL2161 i CRL2162, te Weissella viridescens CRL2160 i W. paramesenteroides CRL2163. Zatim smo procijenili njihova svojstva bitna za proizvodnju ukiseljenog povrća. Pri pH-vrijednosti od 4,5 i u prisutnosti 7 % NaCl izolati L. plantarum CRL2162 i L. rhamnosus CRL2164 imali su najbolji rast i inhibicijski učinak na bakterije Escherichia coli i Listeria innocua. Nije zamijećen antagonizam između odabranih sojeva koji bi spriječio njihovu uporabu u mješovitim kulturama, dok njihova svojstva upućuju na zaključak da se mogu koristiti kao starter kulture u proizvodnji visokokvalitetnog fermentiranog povrća. Razvoj tih novih starter kultura mogao bi povećati kompetitivnost proizvoda iz Argentine i njihovu zastupljenost na tržištu konzerviranog povrća., Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4 % NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97–100 % identity) as: Lactobacillus rhamnosus CRL2159 and CRL2164, L. plantarum CRL2161 and CRL2162, Weissella viridescens CRL2160 and W. paramesenteroides CRL2163. Relevant properties for pickle manufacturing were further assessed. At an initial pH=4.5 and 7 % NaCl, L. plantarum CRL2162 and L. rhamnosus CRL2164 performed the best with high growth and inhibitory activity against Escherichia coli and Listeria innocua. There was no obvious antagonism among the selected strains that would dismiss their use in mixed cultures. Properties of the selected LAB suggest their potential as starter cultures for obtaining standardized, fermented vegetable products of high quality. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the canned vegetable market.

Published
2018

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