Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania.
Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania.
Toxins (Basel). 2021 Feb 19;13(2):163. doi: 10.3390/toxins13020163.
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with and strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.
经过加工的麦麸（W）在食品和饲料方面具有重要意义。因此，应通过增值策略评估和改善 W 的生物安全性。本研究测试了一种设计，将挤压（温度为 115 和 130°C；螺杆速度为 16、20 和 25 rpm）和发酵与 和 菌株结合起来，以增值 W，为提供更安全的食品和饲料原料。分析了不同处理方法对生物胺形成、霉菌毒素含量和游离氨基酸、酸度、微生物参数和糖浓度的影响。这项研究表明，挤压和发酵与选定菌株的组合可以改变 W 特性的几个方面。所应用的处理方法对 W 的酸度和微生物参数以及生物胺含量有显著影响。在挤压（130°C；25 rpm）和发酵的样品中发现了最低的总霉菌毒素浓度（29.8 µg/kg）。最后，上述处理方法的组合可被确认为 W 的一种有前途的创新预处理方法，有可能提高其安全性和成分。
