Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles

The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor’s interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.info:eu-repo/semantics/publishedVersio

The influence of the newly isolated Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 strains on blood and faeces parametersin endurance horses

he aim of this study was to evaluate the influence of the newly isolated Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 strains grown in potato juice (with a cell count of 8.0-9.0 log10 CFU/ml) on the blood and faeces parameters of exercising horses. The horses were classified into four different groups: a control group (which received no probiotics); the first group (which received 200 ml of L. plantarum culture in potato juice); the second group (which received 200 ml of L. paracasei culture in potato juice); and the third group (which received an L. plantarum and L. paracasei mix (with the mix consisting of 100 ml of each). Indices for the blood and faeces microflora were obtained before and after treatment of horses (on days zero and thirty). It was observed that the count for lactic acid bacteria (LAB) in the faeces was significantly higher on day thirty, whereas it was lower when it came to the total enterobacteria count (TCE). Despite the ambiguous influence of any treatment on blood parameters, the L. plantarum × L. paracasei mixture increased the concentration of HGB and O2 saturation in blood samples which were taken from the horses. L. paracasei significantly decreased the lactate concentration levels in horse blood samples. As a result of the present study, it can clearly be seen that the strains being used revealed their potential application as probiotics; however, further studies are required to prove the survival and action mechanisms of the newly isolated strains

Effect of various fermentation types on antioxidant properties of selected medicinal - spice plants

In present study, the effect of fermentation using bacteriocins producing lactic acid bacteria (Lactobacillus sakei) on the amount of phenolic compounds in different plant samples were investigated. Fermetation was used as the pretreatment step of medicinal-spice plants containing phenolic compounds. We used three types of fermentation: traditional, intermediate and solidstate. Spectrophotometric methods are reported to be sensitive and rapid for determinations of total amounts of different classes of compounds present in complex biological matrices. These techniques have been previously reported for the evaluation of antioxidant properties of various plant samples. We focused on direct determination of total phenolics, flavonoids and radical scavenging activity of Lepidium latifolium L., Nigella sativa L. and Allium barzewski L. obtained from Vytautas Magnus University Kaunas Botanical Garden. The fermentation of medicinal plants was verified in three consecutive days. The effect of various types of fermentation and level of moisture were studied. It was determined, that solid-state fermentation and traditional fermentation enhance the antioxidant properties of Nigella sativa L. ca. 1.5 times, while Lepidium latifolium L. antioxidant activity decrease ca. 8.5 and 5.0 times, correspondingly. Relative standard deviation was in range from 1.6% till 4.2%. The fermentation mode affected the results as wellBiochemijos katedraBotanikos sodasGamtos mokslų fakultetasKauno technologijos universitetasLietuvos sveikatos mokslų universitetas. Veterinarijos akademijaVytauto Didžiojo universiteta

The influence of solid state fermented savory plants of the genus Satureja (montana and hortensis) with certain lactobacilli on the quality and safety of minced meat products

The main focus in this study was to investigate the effects on the quality and safety of minced meat products treated by addition of Satureja montana and Satureja hortensis, fermented by different lactic acid bacteria (LAB) strains that produce bacteriocin-like inhibitory substance (BLIS). For the herbs fermentation several different LAB (Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, Pediococcus pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, Pediococcus pentosaceus KTU05-10) and different fermentation conditions (solid state fermentation (SSF) and fermentation in liquid medium) were used. The mass fraction of fermented herbs in the minced meat formula was 3.5 and 7.0 %. We found experimentally that Satureja Montana and Satureja hortensis fermented with LAB contained more L(+) lactic acid than D(-) lactic acid. The concentrations of biogenic amines in all analysed minsed meat products were far below levels causing a health risk. We also found that the addition of Satureja Montana and Satureja hortensis, fermented by different LAB strains have a positive impact on the organoleptic and technological parameters of the minced meat products. We conclude that the use of SSF with different LAB‘s of Satureja Montana and Satureja hortensis allows to enrich minced meat products with lactofermented herbs and increase the organoleptic and technological parameters of minced meat products with less biogenic aminesBiochemijos katedraBotanikos sodasKauno technologijos universitetasLietuvos sveikatos mokslų universitetas. Veterinarijos akademijaVytauto Didžiojo universiteta

The influence of fermented with certain lactic acid bacteria Satureja hortensis on the quality and technological parameters of pork and beef loin

The aim of this study was to evaluate the effects of the fermented with different lactic acid bacteria (LAB) Satureja hortensis (Sh) on the quality and technological parameters of the pork and beef loin. For the Sh solid state (SSF) and submerged fermentation (SMF) Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8 and Lactobacillus sakei KTU05-6 were used. Pork and beef loin surface was treated with fermented Sh plants. The concentrations of L-(+) and D-(-) lactic acid in with different LAB fermented Sh plants were determined by an enzyme test kit (R – biopharm AG – Roche, Damstadt, Germany) according Yun et. al. (2003). Biogenic amines (BAs) analysis was carried out according Ben Gigirey et al. (1999). Water holding capacity was determined by using compression method, described by Grau and Hamm (1959). Tenderness of meat samples was measured as shear force by using a texture analyzer (TA-XT2i; Texture Technologies, Scarsdale, NY, USA). The amount of intramuscular fat was evaluated by the Soxhlet method according to Folch et al. (1957). Acceptability of treated with Sh pork and beef loin was evaluated according to ISO 8586-1 method by fifteen judges for preliminary sensory acceptability using a 6 scores hedonic line scale ranging from 6 (extremely like) to 1 (extremely dislike). It was found that in Sh substrate used LAB produce more L-(+) (from 4.95 g/kg-1 P. acidilactici SMF to 6.69 g/kg-1 P. pentosaceus SSF) than D-(-) (from 2.86 g/kg-1 P. pentosaceus SSF to 4.76 g/kg-1 P. acidilactici SMF) lactate. BAs concentration of all analysed pork and beef loin samples were ranged from 1.36 mg/kg to 87.64 mg/kg (in control samples and in beef loin treated with P. acidilactici SMF Sh). A dominant BA in pork and beef loin samples was putrescine, except, pork loin treated with P. pentosaceus SMF Sh and pork loin control samples, where a dominant BA was cadaverine. [...]Biochemijos katedraBotanikos sodasKauno technologijos universitetasLietuvos sveikatos mokslų universitetasVytauto Didžiojo universiteta

Acoustic-based screening method for the detection of total aflatoxin in corn and biological detoxification in bioethanol production

Aspergillus spp. are widely occurring fungi in nature; they produce toxic compounds such as aflatoxins (AFs) and mainly target plant products such as corn and nuts. The development of prevention strategies is challenging because AFs are highly toxic and have been regulated to small concentrations. This study proposes a new strategy of AF prevention through the application of rapid methods using acoustic techniques in combination with fermentation for the elimination of contaminated corn from bioethanol production processes. An acoustic device was used for the analysis of model systems consisting of corn and nuts (hazelnuts and peanuts) contaminated with different amounts of AFs. High correlations were obtained between penetrated acoustic signal amplitude (Ap) and corn sample density, and between Ap and AF content. Also, relationships were found between changes in Ap values and AF contamination in the nuts model systems. The results of biotreatment of contaminated corn during bioethanol production confirmed that AFs cannot be completely eliminated in dried distiller’s grains with solubles, a valuable by-product for animal feed. Microbially, contamination of the raw material has a negative impact on bioethanol quality by increasing the content of volatile compounds. Therefore, the application of methods such as acoustic screening is a promising alternative for rapid AF detection in corn and nuts (it can handle multi-layers of grain). With the application of acoustic techniques, the prevention of AFs in contaminated raw plant materials could be achieved

Use of extruded rye wholemeal for selected lactobacilli multiplication and its influence on dairy cows rumen fluid parameters, milk yield and composition

The use of live bacterial cultures in the animal industry, whether to improve resistance to specific pathogens or to non-specifically enhance animal health, improves production parameters (Kenny et al., 2011). Different lactic acid bacteria (LAB) strains belonging to similar species have different properties and so effects/benefits can be different from one strain to another within the same species (Fukushima et al., 2011). The aim of this study was to investigate the influence of Lactobacillus sakei multiplied in extruded rye substrate on dairy cows rumen fluid parameters, milk yield and milk composition. Extruded rye wholemeal (moisture content 8.6%) produced by a single-screw extruder (Ustukiu malunas Ltd, Lithuania) was used as the fermentation medium for LAB multiplication. The fermented extruded rye (65% moisture content) has been prepared by using 30 kg of extruded rye whole meal fluor and 45 L of water. LAB cell suspension (600 mL) containing about 1011cfu/mL was added, followed by fermentation for 24 h at 30ŗC temperature. The final cfu/g in the fermented product was on average 109 cfu/g. The experiment was performed in the winter at the farm of Black & White Holstein dairy cattle. Trial and control groups received identical diets, however the trial group received also 100 g of fermented rye flour (containing 109 cfu/g of LAB) per head of the supplement (daily, during 65 days). Results showed, that ruminant pH, total and individual FFA, total N and NH₃-N, D(-) lactate, reduction activity of bacteria, glucose fermentation reaction, protozoa number, TLC and TCE in trial group had no significant difference (P>0.05) from those characteristics in control group and in trial group at the beginning of the experiment, but L(+) lactate and TCM were different. At the end of the experiment L(+) lactate in trial group decreased by 0.28 mmol/L (P0.05)

The influence of solid state fermentation with certain lactobacillus on flaxseed products parameters and fermented flaxseed product effect on the quality of wheat-flaxseed bread

The aim of the study was to investigate if differences in acidification, L+/D- lactate, biogenic amines and flavour compounds occurr production can be obtained when L. sakei, P. acidilactici and P. pentosaceus are used as starter cultures in solid state (SSF) fermentation of flaxseed. Also, the impact of SSF flaxseed on wheat - flaxseed bread making was assessed. The L. sakei KTU05-6, P. acidilactici KTU05-07 and P. pentosaceus KTU05-8, strains previously isolated from spontaneous rye sourdough were cultured at 25-35 °C temperatures for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) with the addition of 40 mmol/l fructose and 20 mmol/l maltose prior to be used. Results shown, that flaxseed flour is a suitable medium for the cultivation of lactic acid bacteria (LAB). D(-)-lactate and biogenic amines in SSF flaxseed were far below those levels causing a health risk. The bigest total content of phenolic compounds and flavonoids was found in fermented products with P. acidilactici and the highest radical scavenging activity was found in samples fermented with P. Pentosaceus. The use of lactobacillus for flaxseed fermentation have an influence on volatile compounds formation. SSF flaxseed could be used for the improvement of wheat bread quality and functional valueBiochemijos katedraBotanikos sodasKauno technologijos universitetasLietuvos sveikatos mokslų universitetas. Veterinarijos akademijaVytauto Didžiojo universiteta

Biogenic amines and D(-) lactic acid formation in solid state fermented with certain lactobacillus lupine products

Biochemijos katedraBotanikos sodasKauno technologijos universitetasLietuvos sveikatos mokslų universitetas. Veterinarijos akademijaVytauto Didžiojo universiteta

Study of phenolic compounds and antioxidant activity of medicinal plants fermented with various lactic bacteria

The aim of this research was to harmonize determinations of phenolic compounds, flavonoids and radical scavenging activity (DPPH) and apply procedures for spectrophotometric analysis of selected medicinal plants (Rhaponticum carthamoides (CD.) Iljin, Cnicus benedictus L., Sylibum marianum L.,Trapoleum majus L. etc.). Solid-state fermentation was treated using various lactic bacteria species (Pediocomus aciditactici, Lactobacillus sakei, Pediocacus pentosaceus) and yeast for comparative reasons. Evaluation of qualitative and quantitative changes of phenolic compounds after fermentation was carried out using modified spectrophotometric methods and HPLC analysis. Fermented plants have shown changes of content of phenolic compounds compared with nonfermented plantsBiochemijos katedraBotanikos sodasGamtos mokslų fakultetasKauno technologijos universitetasVytauto Didžiojo universiteta