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The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation.羽扇豆乳酸发酵相关的营养与安全挑战
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The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts.使用纯乳酸菌菌株和植物乳酸菌生物制品对肉类及肉制品进行乳酸发酵所涉及的安全性、技术性、营养性和感官方面的挑战。
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Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.利用乳酸菌进行固态发酵以提高羽扇豆和大豆的营养品质。
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Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites.乳酸菌在不同羽扇豆底物中的发酵性能——抗营养物质和次生植物代谢产物的影响及降解能力
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Effect of enzyme addition on the performance and gastrointestinal tract size of chicks fed lupin seed and their fractions.添加酶对饲喂羽扇豆种子及其组分的雏鸡生产性能和胃肠道大小的影响。
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Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides.常规固态发酵会影响羽扇豆的蛋白质组，降低过敏原肽的丰度。
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Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides.利用选定的乳酸菌菌株和苹果副产品将乳清渗透液生物转化为具有抗菌特性且富含低聚半乳糖的饮料。
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本文引用的文献

1
Amino acids profile and antioxidant activity of different seeds after solid state and submerged fermentations.固态发酵和深层发酵后不同种子的氨基酸谱及抗氧化活性
J Food Sci Technol. 2016 Dec;53(12):4141-4148. doi: 10.1007/s13197-016-2384-8. Epub 2016 Dec 3.
2
Towards microbial fermentation metabolites as markers for health benefits of prebiotics.以微生物发酵代谢产物作为益生元健康益处的标志物。
Nutr Res Rev. 2015 Jun;28(1):42-66. doi: 10.1017/S0954422415000037.
3
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation.传统意大利豆类的营养和功能特性的开发：发酵的潜力。
Int J Food Microbiol. 2015 Mar 2;196:51-61. doi: 10.1016/j.ijfoodmicro.2014.11.032. Epub 2014 Dec 4.
4
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.空气分级和植物乳杆菌 VTT E-133328 发酵对食用蚕豆（Vicia faba L.）粉营养特性的影响。
Int J Food Microbiol. 2015 Jan 16;193:34-42. doi: 10.1016/j.ijfoodmicro.2014.10.012. Epub 2014 Oct 12.
5
Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.利用乳酸菌进行固态发酵以提高羽扇豆和大豆的营养品质。
J Sci Food Agric. 2015 Apr;95(6):1336-42. doi: 10.1002/jsfa.6827. Epub 2014 Aug 12.
6
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.羽扇豆全粉乳酸发酵对小麦-羽扇豆面包丙烯酰胺含量及品质特性的影响。
Int J Food Sci Nutr. 2013 Nov;64(7):890-6. doi: 10.3109/09637486.2013.805185. Epub 2013 Jun 14.
7
Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health.经发酵乳杆菌处理的大豆、亚麻籽和羽扇豆产品对 Wistar 大鼠饮食的影响，以改善其肠道健康。
Int J Food Sci Nutr. 2013 Sep;64(6):730-9. doi: 10.3109/09637486.2013.775230. Epub 2013 Mar 12.
8
Factors influencing biogenic amines accumulation in dairy products.影响乳制品中生物胺积累的因素。
Front Microbiol. 2012 May 28;3:180. doi: 10.3389/fmicb.2012.00180. eCollection 2012.
9
Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study.生及热处理豆科植物蛋白的消化率与二级结构之间的关系：傅里叶变换红外光谱（FT-IR）研究。
Amino Acids. 2012 Aug;43(2):911-21. doi: 10.1007/s00726-011-1151-4. Epub 2011 Nov 20.
10
Estimation of safe dietary intake levels of acrylamide for humans.人类丙烯酰胺膳食摄入量安全评估。
Food Chem Toxicol. 2010 Feb;48(2):658-67. doi: 10.1016/j.fct.2009.11.048. Epub 2009 Dec 3.

The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation.

作者信息

Bartkiene Elena, Bartkevics Vadims, Starkute Vytaute, Zadeike Daiva, Juodeikiene Grazina

机构信息

Food Safety and Quality, Lithuanian University of Health Sciences Kaunas, Lithuania.

Chemistry, BIOR Ryga, Latvia.

出版信息

Front Plant Sci. 2016 Jun 28;7:951. doi: 10.3389/fpls.2016.00951. eCollection 2016.

DOI:10.3389/fpls.2016.00951
PMID:27446178
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4923133/
Abstract
摘要