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Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy

Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern...

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Autores principales: Reale, Anna, Messia, Maria Cristina, Pulvento, Cataldo, Lavini, Antonella, Nazzaro, Stefania, Di Renzo, Tiziana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177794/
https://www.ncbi.nlm.nih.gov/pubmed/37174403
http://dx.doi.org/10.3390/foods12091866
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author Reale, Anna
Messia, Maria Cristina
Pulvento, Cataldo
Lavini, Antonella
Nazzaro, Stefania
Di Renzo, Tiziana
author_facet Reale, Anna
Messia, Maria Cristina
Pulvento, Cataldo
Lavini, Antonella
Nazzaro, Stefania
Di Renzo, Tiziana
author_sort Reale, Anna
collection PubMed
description Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptability to cultivation in the experimental areas of the Mediterranean basin. Quinoa seeds were characterized by their higher protein, fat, and ash content than the amaranth seeds, which were characterized by their higher value in dietary fiber. All seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria, mainly Bacillus cereus, B. licheniformis, B. safensis and B. subtilis, as identified by 16S rRNA sequencing analysis. So, the detection of Bacillus spp. must be strongly monitored, as quinoa and amaranth seeds could be used in bread production, where they can cause ropiness, resulting in great economic losses for the industries.
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spelling pubmed-101777942023-05-13 Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy Reale, Anna Messia, Maria Cristina Pulvento, Cataldo Lavini, Antonella Nazzaro, Stefania Di Renzo, Tiziana Foods Article Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptability to cultivation in the experimental areas of the Mediterranean basin. Quinoa seeds were characterized by their higher protein, fat, and ash content than the amaranth seeds, which were characterized by their higher value in dietary fiber. All seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria, mainly Bacillus cereus, B. licheniformis, B. safensis and B. subtilis, as identified by 16S rRNA sequencing analysis. So, the detection of Bacillus spp. must be strongly monitored, as quinoa and amaranth seeds could be used in bread production, where they can cause ropiness, resulting in great economic losses for the industries. MDPI 2023-04-30 /pmc/articles/PMC10177794/ /pubmed/37174403 http://dx.doi.org/10.3390/foods12091866 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Reale, Anna
Messia, Maria Cristina
Pulvento, Cataldo
Lavini, Antonella
Nazzaro, Stefania
Di Renzo, Tiziana
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
title Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
title_full Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
title_fullStr Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
title_full_unstemmed Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
title_short Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy
title_sort microbial and qualitative traits of quinoa and amaranth seeds from experimental fields in southern italy
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177794/
https://www.ncbi.nlm.nih.gov/pubmed/37174403
http://dx.doi.org/10.3390/foods12091866
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