Poboljšanje kakvoće mljevenog mesa dodatkom praha rajčice fermentiranog s pomoću bakterija Pediococcus pentosaceus i Lactobacillus sakei

In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.U ovom je radu ispitan utjecaj mliječno-kiselog vrenja na kakvoću praha rajčice, te utjecaj dodatka fermentiranog praha rajčice na poboljšanje kakvoće, hranjive vrijednosti i senzorskih svojstava mljevenog svinjskog mesa. U podlozi je s dodatkom praha rajčice tijekom 24 sata fermentacije zamijećen veći rast stanica bakterije Lactobacillus sakei (7,53 log CFU/g) od onog Pediococcus pentosaceus (6,35 log CFU/g). Međutim, u podlozi s dodatkom praha rajčice fermentiranoj s pomoću P. pentosaceus izmjerena je veća kiselost (pH=4.1). Spontanom je fermentacijom praha rajčice rast stanica smanjen za 38 %, a pH-vrijednost je bila neznatno veća (4,17) od one uzoraka fermentiranih s pomoću čiste kulture bakterija mliječno-kiselog vrenja. Osim toga, povećani su prosječni maseni udjeli β-karotena za 43,9 i likopena za 50,2 %. Udjel je β-karotena i likopena u mljevenom svinjskom mesu bio proporcionalan masenom udjelu dodanog praha (10 i 30 %), a nakon kuhanja se smanjio za 24,2 odnosno 41,2 %. Najveći je gubitak (do 49,2 %) karotenoida zabilježen u uzorcima s 30 % nefermentiranog praha rajčice. Zaključeno je da se prah rajčice fermentiran s pomoću 10 % Lactobacillus sakei KTU05-6 može upotrijebiti kao bojilo i izvor likopena u mljevenom svinjskom mesu

Ovisnost količine lignana, dobivene in vitro fermentacijom, o udjelu neškrobnih polisaharida u žitaricama

Recently special attention has been paid to dietary fibre-associated phytoestrogens such as plant lignans, which are related to the prevention of different hormone-dependent diseases. Therefore, phytoestrogens associated with dietary fibre and their metabolites are of interest for investigation. The aim of this work is to investigate the formation of enterolignans: enterolactone (ENL) and enterodiol (END) from their precursors by the action of intestinal microflora and their relationship with non-starch polysaccharides (NSP) in various cereal products from wheat, rye, barley and oats. For the investigation of the bioconversion of plant lignans, a technique of in vitro fermentation was used and the quantitative analysis of their metabolites ENL and END was performed by high-performance liquid chromatography (HPLC) with coulometric electrode array detection. The enterolignan formation in various cereal products ranged from 78.3 to 321.9 nmol/g depending on the product type: END from 8.7 to 149.3 nmol/g and ENL from 64.4 to 278.3 nmol/g. The lignan production in bran was about two times higher than that in whole flour of the same kind of cereals. Close correlations were found between the total NSP content and the total amount of enterolignans and ENL; between pentoses and the total amount of enterolignans and ENL; between arabinose or xylose and ENL; and between galactose and END values. Considering the correlations between hexoses and END as well as between pentoses and ENL found in cereals, it can be assumed that pentoses are closely related to the quantities of plant lignans in cereal products and their conversion to enterolignans.U posljednje se vrijeme sve više pozornosti posvećuje istraživanju lignana, tj. prehrambenih biljnih vlakana bogatih fitoestrogenima, koja sprečavaju razvoj različitih bolesti uzrokovanih hormonskim poremećajem. U radu su istraženi fitoestrogeni iz prehrambenih biljnih vlakana te njihovi derivati. Svrha je rada bila utvrditi ovisnost količine enterolignana, nastalih iz njihovih prekurzora pod utjecajem crijevne mikroflore, i to enterolaktona i enterodiola, o udjelu neškrobnih polisaharida u različitim žitaricama (pšenica, raž, ječam i zob). Pritom je provedena in vitro fermentacija žitarica, a nastali enterolaktoni i enterodioli kvantitativno su određeni pomoću visokodjelotvorne tekućinske kromatografije (HPLC) s kulometrijskim detektorom. Količina se lignana u raznim proizvodima od žitarica razlikovala od 78,3 do 321,9 nmol/g, i to od 8,7 do 149,3 nmol/g enterodiola i od 64,4 do 278,3 nmol/g enterolignana. Utvrđeno je da je količina lignana u mekinjama dvaput veća od one u integralnom brašnu. Ustanovljena je neposredna ovisnost udjela neškrobnih polisaharida o količini enterolignana i enterolaktona, zatim udjela pentoza o količini enterolignana i enterolaktona, udjela arabinoze ili ksiloze o količini enterolaktona, te udjela galaktoze o količini enterodiola. Dobiveni rezultati pokazuju da količina lignana u proizvodima od žitarica ovisi o udjelu pentoza i njihovoj konverziji u enterolignane

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

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation

The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = −0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations

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

The comparative effect of lactic acid fermentation and germination on the levels of neurotoxin, anti-nutrients, and nutritional attributes of sweet blue pea (Lathyrus sativus L.)

Grass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a promising source of protein and other nutrients of health significance. Contrarily, a high amount of β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP) and other anti-nutrients limits its wider acceptability as healthier substitute to protein of animal and plant origin. This study was aimed at investigating the effect of different processing techniques, viz. soaking, boiling, germination, and fermentation, to improve the nutrient-delivering potential of grass pea lentil and to mitigate its anti-nutrient and toxicant burden. The results presented the significant (p < 0.05) effect of germination on increasing the protein and fiber content of L. sativus from 22.6 to 30.7% and 15.1 to 19.4%, respectively. Likewise, germination reduced the total carbohydrate content of the grass pea from 59.1 to 46%. The highest rate of reduction in phytic acid (91%) and β-ODAP (37%) were observed in germinated grass pea powder, whereas fermentation anticipated an 89% reduction in tannin content. The lactic acid fermentation of grass pea increased the concentration of calcium, iron, and zinc from 4020 to 5100 mg/100 g, 3.97 to 4.35 mg/100 g, and 3.52 to 4.97 mg/100 g, respectively. The results suggest that fermentation and germination significantly (p < 0.05) improve the concentration of essential amino acids including threonine, leucine, histidine, tryptophan, and lysine in L. sativus powder. This study proposes lactic acid fermentation and germination as safer techniques to improve the nutrient-delivering potential of L. sativus and suggests processed powders of the legume as a cost-effective alternative to existing plant proteins.info:eu-repo/semantics/publishedVersio