a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania.
b Faculty of Chemistry , Centre of Food Chemistry, University of Latvia , Riga , Latvia.
Int J Food Sci Nutr. 2018 Mar;69(2):165-175. doi: 10.1080/09637486.2017.1344828. Epub 2017 Jul 9.
The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12 months (7.0 log cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (L/D), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB during fermentation. Fermentation with P. acidilactici reduce mycotoxins content in fermented cereal by-products. According to our results, P. acidilactici multiplied in potato juice could be used for cereal by-products fermentation, as a potential source to produce safer food/feed bioproduct with high amount of probiotic LAB for industrial production.
本研究旨在应用酶处理和发酵技术，利用乳杆菌 BaltBio01 菌株对工业谷物副产物进行转化，生产富含益生菌乳酸菌（LAB）的食品/饲料生物制品。LAB 在马铃薯培养基中繁殖，并经喷雾干燥后，在 12 个月（7.0 log cfu/g）的储存期内保持存活，可用作谷物副产物发酵的起始剂。分析了发酵谷物副产物中微生物谱、生物胺（BAs）、真菌毒素、乳酸（L/D）、木脂素和烷基间苯二酚（ARs）含量的变化。发酵前对谷物副产物进行酶解，可在发酵过程中获得更高数量的 LAB。发酵过程中使用乳杆菌可降低发酵谷物副产物中真菌毒素的含量。根据我们的研究结果，马铃薯汁中增殖的乳杆菌可用于谷物副产物发酵，为工业生产提供更安全的富含益生菌 LAB 的食品/饲料生物制品提供了一种潜在的来源。
