Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc.) mesenteroides (n = 3), and Lc. mesenteroides subsp. mesenteroides (n = 3). Only 21% of the strains showed the ability to synthesize capsular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. L. plantarum CRL 2106 and E. durans CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. L. plantarum CRL 2106 and CRL 2107 and Lc. mesenteroides subsp. mesenteroides CRL 2131 synthesized the highest concentrations of B2 and B9 vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.

中文翻译：

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安第斯谷物A菜中的乳酸菌：维生素和功能性酶的来源。

mar菜是一种重新发现的具有高营养特性的假谷物。乳酸发酵可以增加食品的功能和营养价值。这项研究的目的是从and菜中分离和评估乳酸菌（LAB）的功能。从a菜酸面团和谷物中分离出的LAB菌株（n = 29）包括植物乳杆菌（L.）植物（n = 8），鼠李糖乳杆菌（n = 6），肠球菌（E.）mundtii（n = 4），hermanniensis （n = 3），杜兰肠球菌（n = 1），肠球菌sp。（n = 1），间肠球菌（Leuconostoc（Lc。）mesenteroides（n = 3）和Lc。肠膜肠杆菌亚种 mesenteroides（n = 3）。仅21％的菌株显示出合成荚膜胞外多糖或显示出蓬松性的能力，只有8个菌株显示出淀粉分解活性。L. plantarum CRL 2106和E. durans CRL 2122显示出最高的植酸酶活性，这对矿物质的生物利用度很重要。植物乳杆菌CRL 2106和CRL 2107和Lc。肠膜肠杆菌亚种 mesenteroides CRL 2131合成了最高浓度的B2和B9维生素（140-250 ng / mL）。这项研究证明了LAB可以改善假谷类食品的营养和功能价值。