Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

Autor: Vadims Bartkevics, Grazina Juodeikiene, Vita Krungleviciute, Antonello Santini, Violeta Baliukoniene, R. Zelvyte, Dalia Cizeikiene, Daiva Zadeike, Bronius Bakutis, Elena Bartkiene
Přispěvatelé: Bartkiene, Elena, Bartkevics, Vadim, Krungleviciute, Vita, Juodeikiene, Grazina, Zadeike, Daiva, Baliukoniene, Violeta, Bakutis, Broniu, Zelvyte, Rasa, Santini, Antonello, Cizeikiene, Dalia
Rok vydání: 2017
Předmět:
0106 biological sciences
Alkylation
Food Handling
Hydrolases
01 natural sciences
mycotoxin
law.invention
Probiotic
chemistry.chemical_compound
biogenic amine
law
Bioproducts
cereal by-product
Food science
enzymatic hydrolysi
Strain (chemistry)
Hydrolysis
digestive
oral
and skin physiology
food and beverages
04 agricultural and veterinary sciences
040401 food science
Fermented Foods
lignan
Biogenic Amines
Industrial Waste
Food Contamination
Biology
Lignans
0404 agricultural biotechnology
010608 biotechnology
Enzymatic hydrolysis
Animals
Humans
Food-Processing Industry
Mycotoxin
Pediococcus acidilactici
Microbial Viability
business.industry
Probiotics
Resorcinols
Mycotoxins
biology.organism_classification
Animal Feed
Latvia
Biotechnology
chemistry
Fermentation
bacteria
Food Additives
alkylresorcinol
Edible Grain
business
Food Science
Zdroj: International Journal of Food Sciences and Nutrition. 69:165-175
ISSN: 1465-3478
0963-7486
DOI: 10.1080/09637486.2017.1344828
Popis: 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 12months (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 (Lþ/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.
Databáze: OpenAIRE
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