Starkute Vytaute, Bartkiene Elena, Bartkevics Vadims, Rusko Janis, Zadeike Daiva, Juodeikiene Grazina
Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania.
University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia ; Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, LV-1076 Latvia.
J Food Sci Technol. 2016 Dec;53(12):4141-4148. doi: 10.1007/s13197-016-2384-8. Epub 2016 Dec 3.
The objective of this study was to investigate the amino acids profile, total phenolic compounds (TPC) content, antioxidant activity after submerged (SmF) and solid state (SSF) fermentations of different seeds by the KTU05-6. Additionally, the impact of different lupin seeds as fermentation media for LAB biomass and d/l-lactic acid production was analysed. The d/l ratio for SmF and SSF treated lupin samples varied from 0.15 to 0.45 and from 0.12 to 0.46, 16 respectively. Nutritional analysis highlighted a substantial increase in the TPC content and antioxidant activity up to 31.5-48.8% for SSF treated samples compared to unfermented. The interaction between analysed factors (lupin variety and fermentation conditions) had a significant influence on essential and nonessential amino acids profile.
本研究的目的是调查KTU05-6对不同种子进行深层发酵（SmF）和固态发酵（SSF）后的氨基酸谱、总酚化合物（TPC）含量及抗氧化活性。此外，还分析了不同羽扇豆种子作为乳酸菌生物量和d/l-乳酸生产发酵培养基的影响。经SmF和SSF处理的羽扇豆样品的d/l比率分别在0.15至0.45和0.12至0.46之间变化。营养分析表明，与未发酵样品相比，经SSF处理的样品中TPC含量和抗氧化活性大幅增加，增幅高达31.5-48.8%。分析因素（羽扇豆品种和发酵条件）之间的相互作用对必需和非必需氨基酸谱有显著影响。
