Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed. (17th February 2018)

• Record Type: Journal Article
• Authors: Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Juodeikiene, Grazina; Zadeike, Daiva; Baliukoniene, Violeta; Bakutis, Bronius; Zelvyte, Rasa; Santini, Antonello; Cizeikiene, Dalia
• Is Part Of: International journal of food sciences and nutrition. Volume 69:Number 2(2018)
• Page Start: 165
• Page End: 175
• Publication Date: 2018-02-17
• Subjects: Pediococcus acidilactici -- cereal by-products -- fermentation -- enzymatic hydrolysis -- lignans -- alkylresorcinols -- mycotoxins -- biogenic amines; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2017.1344828
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: 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 log10 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.