Cizeikiene Dalia, Gaide Ieva, Basinskiene Loreta
Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania.
Foods. 2021 Jan 16;10(1):171. doi: 10.3390/foods10010171.
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with , were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that , , and were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with . The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.
应用具有特定特性的精选发酵剂进行发酵，可能会决定稳定的乳酸菌（LAB）种类以及发酵产品的特性，这些特性会影响营养价值、生物活性化合物的组成和质量。本研究的目的是评估不同乳酸菌对发酵藜麦生化特性的影响。此外，还研究了从先前用乳酸菌发酵的藜麦中分离出的蛋白质组分的总酚含量（TPC）以及抗菌和抗氧化活性。将藜麦添加剂，包括用[具体菌种]发酵的藜麦，添加到小麦面包配方中，制成营养强化的藜麦 - 小麦复合面包。结果证实，[具体菌种1]、[具体菌种2]和[具体菌种3]在藜麦培养基中适应性良好，证实了其适合发酵。乳酸菌菌株影响了发酵藜麦的酸度、L/D - 乳酸含量、酶活性、TPC和抗氧化活性。在用[具体菌种]发酵的藜麦中测定到了最大植酸酶活性。从蛋白质组分的ABTS自由基清除试验获得的结果证实了乳酸菌菌株对蛋白质组分抗氧化活性的影响。添加5%和10%用[具体菌种1]发酵的藜麦不会影响小麦面包的总可滴定酸度，而添加10%用[具体菌种2]发酵的藜麦会导致面包具有更高的比容。与未发酵的种子添加剂相比，发酵藜麦添加剂提高了面包的总体可接受性。
