scholarly journals Effect of milling and sourdough fermentation on bioactive compounds of selected multigrain blends

2021 ◽  
Vol 26 (6) ◽  
pp. 3022-3030
Author(s):  
IULIANA BANU ◽  
CORINA NEAGU ◽  
IULIANA APRODU
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Food Products ◽  
Total Phenolic ◽  
Nutritional Profile ◽  
Nutritional Potential

Blends of wheat, rye and barley were used to obtain multigrain milling fractions. The multigrain flours were further subjected to fermentation, and the metabolites profile and the nutritional potential of the obtain sourdoughs were explored. Increasing the level of rye and barley in the multigrain blends resulted in increased DPPH RSA, total phenolic and folic acid contents in flours and brans. The level of panthotenic acid decreased in flours and brans, with the increase of rye and barley levels. Both spontaneous and lactic acid bacteria assisted sourdough fermentation resulted in lower levels of folic acid compared to the corresponding flours, but the concentration increased with the level of rye and barley within blends. The metabolites biosynthesized by lactic acid bacteria varied with the levels of rye and barley in the blends. Multigrain milling and sourdough fermentation are valuable tools for modulating the nutritional profile of the cereal based food products.

scholarly journals Three Types of Beetroot Products Enriched with Lactic Acid Bacteria

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 786 ◽  
Author(s):  
Vasilica Barbu ◽  
Mihaela Cotârleț ◽  
Carmen Alina Bolea ◽  
Alina Cantaragiu ◽  
Doina Georgeta Andronoiu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Laser Scanning ◽  
Food Products ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Bacterial Cells ◽  
Culture Methods ◽  
Microscopy Analysis

Beetroot (Beta vulgaris L.) represents a very rich source of bioactive compounds such as phenolic compounds and carotenoids, among which the most important being betalains, mainly betacyanins and betaxanthins. The beetroot matrix was used in a fresh or dried form or as lyophilized powder. A 1012 CFU/g inoculum of Lactobacillus plantarum MIUG BL3 culture was sprayed on the vegetal tissue. The lactic acid bacteria (LAB) viability for all the products was evaluated over 21 days, by microbiological culture methods. The antioxidant activity of the obtained food products was correlated to the betalains content and the viability of LAB. The content of polyphenolic compounds varied between 225.7 and 1314.7 mg L−1, hence revealing a high content of bioactive compounds. Through the confocal laser scanning microscopy analysis, a large number of viable probiotic cells were observed in all the variants but especially in the fresh red beet cubes. After 21 days of refrigeration, the high content of Lb. plantarum (CFU per gram) of the food products was attributed to the biocompounds and the nutrients of the vegetal matrix that somehow protected the bacterial cells, and thus maintained their viability. The obtained food products enriched with probiotic LAB can be regarded as new functional food products due to the beneficial properties they possessed throughout the undertaken experiments.

Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile

2021 ◽  
Author(s):  
Jasmine Hadj Saadoun ◽  
Luca Calani ◽  
Martina Cirlini ◽  
Valentina Bernini ◽  
Erasmo Neviani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Volatile Profile ◽  
Soy Milk

Okara is the main soybean by-product deriving from the processing of soy milk and tofu. Despite being a product with a lot of potential, rich in many bioactive compounds such...

scholarly journals Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

2018 ◽  
Vol 154 ◽  
pp. 04001 ◽  
Author(s):  
Yati Maryati ◽  
Agustine Susilowati
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Brassica Oleracea ◽  
Acid Concentration ◽  
Ph Value ◽  
Starter Culture ◽  
Time Interval ◽  
Fermentation Time ◽  
Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)

2018 ◽  
Vol 6 (2) ◽  
pp. 500-508
Author(s):  
Julie Ann A. Arcales ◽  
Garner Algo L.Alolod
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Antimicrobial Property ◽  
Food Products ◽  
The Philippines ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Isolation And Characterization

Isolation and characterization of bacteria in food products are important to determine and distinguish the beneficial or harmful effects of microbiota in certain samples. Lactic acid bacteria in food products had long been associated to good factors as food preservatives and with added fermentation metabolites. This study isolated and characterized lactic acid bacteria from burong bangus. The culture and purification process of bacteria isolation resulted to 4 strains of lactic acid bacteria namely Enterococcus faecalis, Tetragenococcus muriaticus, Lactobacillus delbrueckii subp. delbrueckii and Carnobacterium divergens. High enzymatic activity were observed with E. faecalis particularly on lipase and protease assay. While C. divergens have no enzymatic activity against lipase, protease, amylase and cellulase. The antimicrobial property of L. delbrueckii is only susceptible to amoxicillin unlike the other three bacteria isolates. No antagonistic activity were observed with the four bacterial strains against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The result of this study showed promising benefits to the industry especially in developing countries like the Philippines because population are not yet so aware of this organisms and the benefits that can be derived through their consumption.

scholarly journals UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

scholarly journals PENGAYAAN ASAM FOLAT PADA JUS PISANG FERMENTASI MENGGUNAKAN KULTUR BAKTERI ASAM LAKTAT (Folic Acid Enrichment of Fermented Banana Juice with Lactic Acid Bacteria)

2020 ◽  
Vol 11 (2) ◽  
pp. 67
Author(s):  
Setyani Budiari ◽  
Yati Maryati ◽  
Agustine Susilowati ◽  
Puspa Dewi Lotulung ◽  
Hani Mulyani
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Banana Juice
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