Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha

Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The novel fermented products (50 and 65 % moisture content) were stored at the temperatures used in bakeries (15 days at 30–35 °C in the summer period or 20 days under refrigeration conditions at 0–6 °C). The number of lactic acid bacteria (LAB) was determined during the storage of fermented products for 15–20 days. Furthermore, the effect of novel fermented products stored under different conditions on wheat bread quality was examined. Extruded wheat material was found to have a higher positive effect on LAB growth compared to the control medium by lowering the reduction of LAB populations in fermented products with the extension of storage time and increase of temperature. During storage, lower variation and lower decrease in LAB count were measured in the novel fermented products with a moisture content of 65 % compared to those with 50 %. Furthermore, this humidity allows for the production of a product with higher moisture content in continuous production processes. The addition of the new fermented products with 65 % humidity to the wheat bread recipe (10 % of the quantity of flour) had a significant effect on bread quality: it increased the acidity of the crumb and specific volume of the bread, and decreased the fractal dimension of the crumb pores and crumb firmness. Based on the microbiological investigations of fermented products during storage and baking tests, the conditions of LAB cultivation in novel fermentation media were optimized (time of cultivation approx. 20 days at 0–6 °C and approx. 10 days at 30–35 °C).Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu u novoj fermentacijskoj podlozi s ekstrudiranom pšenicom. Da bi se ispitala mogućnost njihove primjene u pekarama, ti novi fermentirani proizvodi (s 50 i 65 % vlažnosti) skladišteni su 15 dana pri ljetnim temperaturama od 30 do 35 °C i 20 dana u hladnjaku pri 0 do 6 °C. Tijekom tih 15 do 20 dana ispitivan je broj mliječno-kiselih bakterija u fermentiranim proizvodima, te njihov utjecaj na kakvoću kruha. Dodatak ekstrudirane pšenice bitno je utjecao na rast mliječno-kiselih bakterija, u usporedbi s kontrolnom podlogom, smanjujući njihovo odumiranje u fermentiranim proizvodima tijekom duljeg skladištenja pri povišenoj temperaturi. Tijekom skladištenja primijećene su manje promjene broja mliječno-kiselih bakterija u novim fermentiranim proizvodima sa 65 % vlažnosti nego u onima s 50 % vlažnosti, pa je zaključeno da se njihovim dodatkom u kontinuiranom procesu može proizvesti kruh s većim udjelom vlage. Dodatak 10 % novih fermentiranih proizvoda sa 65 % vlažnosti pšeničnom brašnu bitno je utjecao na kakvoću kruha: povećali su se kiselost krušnih mrvica i specifični volumen kruha, a smanjila fraktalna dimenzija pora te čvrstoća mrvica. Na osnovi mikrobioloških istraživanja fermentiranih proizvoda tijekom skladištenja te pokusnog pečenja kruha optimirani su uvjeti uzgoja mliječno-kiselih bakterija u novim fermentiranim proizvodima (optimalno vrijeme uzgoja bilo je otprilike 20 dana pri 0-6 °C i 10 dana pri 30-35 °C)

Non-alcoholic beverages from fermented cereals with increased oligosaccharide content

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.Peer reviewe

Utjecaj mliječno-kiselog vrenja rajčice na omjer cis/trans izomera likopena i udjele β-karotena te L(+)- i D(-)-mliječne kiseline

Fermentation of tomato pulp by the bacteriocin-producing lactic acid bacteria (Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8) was applied as a preservation method for the production of tomato products. The changes in L- and D-lactic acid contents during fermentation of different tomato varieties (Ronaldo and Cunero) were analysed. Additionally, the effects of lacto-fermentation on the cis/trans lycopene ratio, β-carotene content, and their relation to colour characteristics of fermented tomato products were investigated. Mass fractions of L- and D-lactic acid in the fermented tomato products varied from (4.25±0.04) to (7.19±0.08) mg per 100 g, and from (4.05±0.05) to (6.34±0.04) mg per 100 g, respectively. Fermentation with P. acidilactici or L. sakei culture resulted in the the decrease of D-lactic acid content by 43.6 and 37.7 %, respectively, compared to spontaneous fermentation. The fermentation with P. pentosaceus or L. sakei increased the content of lycopene on average from 3.70 to 5.68 mg per 100 g, and β-carotene from 0.89 mg per 100 g (in Cunero var.) and from 0.28 mg per 100 g (in Ronaldo var.) to 1.14 mg per 100 g. Fermentation of tomato with selected lactic acid bacteria resulted in a greater lycopene bioavailability accompanied by an increase in cis-lycopene isomer content.Fermentacijom pulpe rajčice s pomoću bakterija mliječno-kiselog vrenja koje proizvode bakteriocin (Lactobaccilus sakei KTU05-6, Pediococcus acidilactici KTU05-7 i Pediococcus pentosaceus KTU05-8) produljen je rok valjanosti proizvoda od rajčica. Određeni su udjeli L- i D-mliječne kiseline tijekom fermentacije dvaju sorata rajčice (Ronaldo i Cunero). Osim toga, ispitan je i utjecaj mliječno-kiselog vrenja na omjer cis/trans likopena i udjel β-karotena, te boju fermentiranih proizvoda. Udjel L-mliječne kiseline u 100 g fermentiranih proizvoda rajčice bio je u rasponu od (4.25±0.04) do (7.19±0.08) mg, a D-mliječne kiseline u rasponu od (4.05±0.05) do (6.34±0.04) mg. U usporedbi sa spontanom fermentacijom, udjel se D-mliječne kiseline nakon fermentacije s pomoću bakterije P. acidilactici smanjio za 43,6 %, a nakon fermentacije s pomoću bakterije L. sakei za 37,7 %. Fermentacijom s pomoću bakterije P. pentosaceus ili L. sakei povećao se udjel likopena u 100 g proizvoda, prosječno u rasponu od 3,70 do 5,68 mg, te β-karotena od 0,89 mg u sorti Cunero i 0,28 mg u sorti Ronaldo na 1,14 mg u 100 g. Fermentacijom rajčice s odabranim bakterijama mliječno-kiselog vrenja povećan je udjel iskoristivog likopena te cis-izomera likopena

Primjena sjemenki sikavice (Silybum marianum L.), fermentiranih na čvrstom supstratu, u proizvodnji bijelog kruha veće hranjive vrijednosti

In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour) of Silybum marianum L. seeds using LAB fermentation was investigated. The composition of volatile compounds of the unfermented and LAB-fermented seeds of this plant was analyzed using gas chromatography-mass spectrometry (GC-MS). Fermented seeds have shown considerable differences mainly due to the accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity of unfermented and fermented seeds were determined spectrophotometrically. The obtained results indicate that Silybum marianum L. seeds are a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE) per 100 g, respectively) was determined in the seeds fermented with Pediococcus acidilactici KTU05-7 bacteria in solid-state fermentation. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg of RE per 100 g, respectively), compared to the unfermented seeds (805 mg of RE per 100 g). The addition of Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 bacteria had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds from the fermented seeds extracted with supercritical carbon dioxide demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pretreatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed that the highest antimicrobial effect was achieved using the solid-state fermentation conditions. This study revealed that fermented Silybum marianum L. seeds are a suitable additive for natural flavouring of baked goods.U ovom su radu za fermentaciju sjemenki sikavice (Silybum marianum L.) na čvrstom supstratu upotrijebljene bakterije mliječno-kiselog vrenja, rodova Lactobacillus i Pediococcus, izolirane iz litavskog kiselog tijesta od raženog brašna. Ispitan je utjecaj fermentacije na okus sjemenki sikavice. Plinskom kromatografijom i masenom spektrometrijom analizirani su hlapljivi sastojci fermentiranih i nefermentiranih sjemenki. U fermentiranim je sjemenkama pronađena znatno veća količina viših alkohola od one u nefermentiranim. Udjeli ukupnih fenola i flavonoida te sposobnost uklanjanja radikala DPPH fermentiranih i nefermentiranih sjemenki utvrđeni su spektrofotometrijski, a dobiveni su rezultati potvrdili da su sjemenke sikavice bogate biološki aktivnim spojevima. Najveći je udjel (izražen kao ekvivalent rutina) fenola (4596 mg u 100 g) i flavonoida (1346 mg u 100 g) pronađen u sjemenkama fermentiranim s pomoću soja Pediococcus acidilactici KTU05-7 na čvrstom supstratu. Sjemenke fermentirane s pomoću sojeva P. acidilactici KTU05-7 i Pediococcus pentosaceus KTU05-9 imale su veću antioksidativnu aktivnost (1263 odnosno 1041 mg u 100 g), u usporedbi s nefermentiranim sjemenkama (808 mg u 100 g). Kvarenje je kruha najviše usporeno dodatkom sjemenki sikavice fermentiranih s pomoću soja P. acidilactici KTU05-7. Sastojci su arome, ekstrahirani iz fermentiranih sjemenki pomoću superkritičnog ugljikovog dioksida, imali najveću antimikrobnu aktivnost. Ultrazvučnim tretiranjem sjemenki prije fermentacije smanjen je ukupan broj mikroorganizama u sirovini. Mikrobiološki su testovi pokazali da je najveća antimikrobna aktivnost sjemenki postignuta fermentacijom na čvrstom supstratu. Ovo je istraživanje pokazalo da se fermentirane sjemenke sikavice mogu dodati pekarskim proizvodima za poboljšanje njihova okusa

Lactic Acid Fermentation of Tomato: Effects on cis/trans Lycopene Isomer Ratio, β-Carotene Mass Fraction and Formation of L(+)- and D(–)-Lactic Acid

Fermentation of tomato pulp by the bacteriocin-producing lactic acid bacteria (Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8) was applied as a preservation method for the production of tomato products. The changes in L- and D-lactic acid contents during fermentation of different tomato varieties (Ronaldo and Cunero) were analysed. Additionally, the effects of lacto-fermentation on the cis/trans lycopene ratio, β-carotene content, and their relation to colour characteristics of fermented tomato products were investigated. Mass fractions of L- and D-lactic acid in the fermented tomato products varied from (4.25±0.04) to (7.19±0.08) mg per 100 g, and from (4.05±0.05) to (6.34±0.04) mg per 100 g, respectively. Fermentation with P. acidilactici or L. sakei culture resulted in the the decrease of D-lactic acid content by 43.6 and 37.7 %, respectively, compared to spontaneous fermentation. The fermentation with P. pentosaceus or L. sakei increased the content of lycopene on average from 3.70 to 5.68 mg per 100 g, and β-carotene from 0.89 mg per 100 g (in Cunero var.) and from 0.28 mg per 100 g (in Ronaldo var.) to 1.14 mg per 100 g. Fermentation of tomato with selected lactic acid bacteria resulted in a greater lycopene bioavailability accompanied by an increase in cis-lycopene isomer content

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The novel fermented products (50 and 65 % moisture content) were stored at the temperatures used in bakeries (15 days at 30–35 °C in the summer period or 20 days under refrigeration conditions at 0–6 °C). The number of lactic acid bacteria (LAB) was determined during the storage of fermented products for 15–20 days. Furthermore, the effect of novel fermented products stored under different conditions on wheat bread quality was examined. Extruded wheat material was found to have a higher positive effect on LAB growth compared to the control medium by lowering the reduction of LAB populations in fermented products with the extension of storage time and increase of temperature. During storage, lower variation and lower decrease in LAB count were measured in the novel fermented products with a moisture content of 65 % compared to those with 50 %. Furthermore, this humidity allows for the production of a product with higher moisture content in continuous production processes. The addition of the new fermented products with 65 % humidity to the wheat bread recipe (10 % of the quantity of flour) had a significant effect on bread quality: it increased the acidity of the crumb and specific volume of the bread, and decreased the fractal dimension of the crumb pores and crumb firmness. Based on the microbiological investigations of fermented products during storage and baking tests, the conditions of LAB cultivation in novel fermentation media were optimized (time of cultivation approx. 20 days at 0–6 °C and approx. 10 days at 30–35 °C)

Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour) of Silybum marianum L. seeds using LAB fermentation was investigated. The composition of volatile compounds of the unfermented and LAB-fermented seeds of this plant was analyzed using gas chromatography-mass spectrometry (GC-MS). Fermented seeds have shown considerable differences mainly due to the accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity of unfermented and fermented seeds were determined spectrophotometrically. The obtained results indicate that Silybum marianum L. seeds are a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE) per 100 g, respectively) was determined in the seeds fermented with Pediococcus acidilactici KTU05-7 bacteria in solid-state fermentation. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg of RE per 100 g, respectively), compared to the unfermented seeds (805 mg of RE per 100 g). The addition of Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 bacteria had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds from the fermented seeds extracted with supercritical carbon dioxide demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pretreatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed that the highest antimicrobial effect was achieved using the solid-state fermentation conditions. This study revealed that fermented Silybum marianum L. seeds are a suitable additive for natural flavouring of baked goods