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Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed.
Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Juodeikiene, Grazina; Zadeike, Daiva; Baliukoniene, Violeta; Bakutis, Bronius; Zelvyte, Rasa; Santini, Antonello; Cizeikiene, Dalia.
Affiliation
  • Bartkiene E; a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania.
  • Bartkevics V; b Faculty of Chemistry , Centre of Food Chemistry, University of Latvia , Riga , Latvia.
  • Krungleviciute V; c Laboratory of Food and Environmental Investigations , Institute of Food Safety, Animal Health and Environment , Riga , Latvia.
  • Juodeikiene G; a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania.
  • Zadeike D; d Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania.
  • Baliukoniene V; d Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania.
  • Bakutis B; a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania.
  • Zelvyte R; a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania.
  • Santini A; a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania.
  • Cizeikiene D; e University of Naples "Federico II' hereinafter "UNINA" , Napoli , Italy.
Int J Food Sci Nutr ; 69(2): 165-175, 2018 Mar.
Article in En | MEDLINE | ID: mdl-28691595
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.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Edible Grain / Probiotics / Pediococcus acidilactici / Food Additives / Fermented Foods / Hydrolases / Animal Feed Country/Region as subject: Europa Language: En Journal: Int J Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2018 Type: Article Affiliation country: Lithuania
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Edible Grain / Probiotics / Pediococcus acidilactici / Food Additives / Fermented Foods / Hydrolases / Animal Feed Country/Region as subject: Europa Language: En Journal: Int J Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2018 Type: Article Affiliation country: Lithuania