Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough

  title={Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough},
  author={Luciana G. Ruiz Rodr{\'i}guez and Esteban Vera Pingitore and Graciela C. Roll{\'a}n and Gladys Irma Martos and Lucila Saavedra and Cecilia A. Fontana and Elvira Maria Hebert and Graciela Margarita Vignolo},
  journal={Letters in Applied Microbiology},
Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for the presence of autochthonous lactic acid bacteria (LAB) predominating microbiota. The doughs were fermented with daily backslopping on a laboratory scale at 30°C for 10 days. LAB counts ranged from 2·60 to 8·54 log CFU g−1 with a pH declined from 6·2 to 3·8 throughout fermentation. The combined use of randomly amplified polymorphic DNA (RAPD)‐PCR analysis and sequence analysis of 16S rRNA was applied for LAB… 

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