Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Author:

Russo Pasquale1ORCID,Diez-Ozaeta Iñaki23,Mangieri Nicola1ORCID,Tamame Mercedes4ORCID,Spano Giuseppe5ORCID,Dueñas Maria Teresa3ORCID,López Paloma2ORCID,Mohedano Mari Luz2ORCID

Affiliation:

1. Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy

2. Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain

3. Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain

4. Instituto de Biología Funcional y Genómica (IBFG), CSIC-Universidad de Salamanca, 37007 Salamanca, Spain

5. DAFNE Department, University of Foggia, 71122 Foggia, Italy

Abstract

Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.

Funder

Spanish Ministry of Science and Innovation

Basque Government

CSIC

Italian Ministry of University and Research Project

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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