0000000000177701
AUTHOR
Daiva Zadeike
showing 17 related works from this author
Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species
2016
Summary The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05-8, KTU05-9 and KTU05-10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48-h fermentation at solid-state conditions and compared with that in samples after submerged fermentati…
Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
2018
Abstract Cereal by-products represent abundant and low-cost resources of nutrients. The study is dedicated to the development of a rapid method for the treatment of corn grits to obtain value added ingredients for breadmaking. The infrared irradiation (IR) at 76 °C and 90 °C and vacuum microwave (VM) heating at 60 °C have been applied for stabilization of corn grits. The corn grit particles were fractionated by size and it was found that the particle size fraction significantly (p
Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains
2018
Abstract This study mainly focuses on finding a strategy for reduction of Fusarium mycotoxin in malting wheat grains, predominantly used in the production of beverages and certain baked goods. The effect of treatment with lactic acid bacteria (LAB) on deoxynivalenol (DON), zearalenone (ZEN), T-2 and HT-2 toxins contained in malting wheat grains was studied. Additionally, the impact of bio-treatment with bio-products based on cheese whey permeate previously fermented with LAB on microbial contamination and germination capacity of grains was studied. Treatment with Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7, and Pediococcus pentosaceus KTU05-8, KTU05-09, and KTU05-10 strain…
Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed
2017
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 d…
Potential of an exploitation of acid-tolerant antimicrobial microorganisms evolving enzyme systems for the utilization of dairy by-products and ligno…
2016
Introduction Bioproduction of optically pure lactic acid (LA) has roused interest in the recent years due to its potential application in a wide range of fields, and there is a significant interest to further development of sustainable and cost-effective process. However, the efficient utilization of agro-industrial wastes for LA production still causes considerable challenges. The biotechnological LA production within the targeted cost still required the development of high-performance LA-producing microorganisms and the lowering of the costs of raw materials and fermentation process. Cheap biomass, such as starchy and cellulosic agricultural residues or by-products from the food industry,…
Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation
2017
Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The combinations of isolated LAB (Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS 234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L. plantarum LUHS135 and P. pentosaceus LUHS183) were used for wheat sourdough production, and the effects of LAB fermentation in sourdoughs on wheat bread quality parameters and a…
The quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production
2021
During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other…
The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid…
2019
Introduction. Lactic acid bacteria (LAB) are the most popular microbial cultures used in the preparation of fermented foods (Bintsis, 2018). Due to their wide range of antimicrobial activity, LAB have been shown to improve safety, nutritional and sensory characteristics, control fermentation by microflora and speed maturation, as well as increase the shelf life of products (Des et al., 2018). Recently, as a new approach for the application of technological starters, great interest has been concentrated on their biodegradation and/or absorption properties of non-desirable chemical compounds, and it was reported that LAB can reduce polycyclic aromatic hydrocarbons (PAHs) and heterocyclic arom…
Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread
2017
The aim of this study was to evaluate the potential use of Pediococcus acidilactici LUHS29 immobilized in apple pomace in case to apply in barley sourdough fermentation for functional bread production. The strain was phenotypically characterized by the growth and acidification rate, carbohydrate metabolism and resistance to acidic conditions. The effect of immobilized bacterial cells on antioxidant properties of barley sourdough and on the acrylamide content in wheat-barley bread was analyzed. The phenotypic and molecular testing indicates the P. acidilactici having a versatile carbohydrate metabolism and acid resistance, showing 42.7% of viable cells surviving after incubation at low pH as…
The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fer…
2016
Abstract The effect of Pediococcus acidilactici and Lactobacillus sakei strains on biogenic amines (BAs) formation during submerged and solid state fermentation of Lupinus luteus and Lupinus angustifolius was analysed. The composition of lupin seeds was evaluated and the influence of fermentation on free amino acid (FAA) profile was investigated. The highest protein and carbohydrate contents were found in L. luteus var. ‘Vilciai’, the highest carbohydrate contents – in L. angustifolius hybrid lines No. 1701 and No. 1800, and fat – in L. angustifolius hybrid lines No. 1700, No. 1703 and No. 1734. The interaction between the fermentation method, the bacterial strains used and lupin varieties …
The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovin…
2018
The aim of this study was to evaluate the influence of ultrasonication, fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, and different methods of dehydration on the chemical composition of bovine colostrum (BC), including the fatty acid and free amino acid profile and the content of micro- and macroelements. In addition, we analyzed the changes in lactic acid bacteria count, microbial contamination (aerobic mesophilic spore-forming bacteria, enterobacteria including Escherichia coli, and fungi/yeasts), the abundance of biogenic amines, and the concentration of nucleotide monophosphates. Significant effects of different treatments on the free amino acid …
Challenges of Lactobacillus fermentation in combination with acoustic screening for deoxynivalenol and deoxynivalenol conjugates reduction in contami…
2022
Abstract This study was dedicated to apply biological treatment using Lactobacillus (LAB) fermentation separately or in combination with an acoustic screening method for the prevention of mycotoxins in Fusarium spp. contaminated wheat-based products. Wheat samples of different contamination were treated separately using antimicrobial LAB strains (L. casei, L. plantarum, L. paracasei, and L. uvarum) and the changes on the level of deoxynivalenol (DON) and its conjugates such as 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), and DON-3-β-D-glucoside (D3G)) were evaluated using UHPLC-QqQ-MS/MS and UHPLC-Orbitrap-HRMS. Additionally, an acoustic device was used to analyse DON…
Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
2020
In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as phys…
The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content
2018
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceaefamily (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarumLUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgarisand SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread,…
A concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coating
2018
In this study, a concept for wheat bread moulding prevention and acrylamide reduction has been developed. It includes various lactic acid bacteria (LAB), selected according to their technological, antifungal and acrylamide-lowering properties, in combination with an antifungal cranberry coating for wheat bread surface treatment. All the tested strains (Pediococcus pentosaceus LUHS183, Pediococcus acidilactici LUHS29, Lactobacillus paracasei LUHS244, Lactobacillus brevis LUHS173, Lactobacillus plantarum LUHS135 and Leuconostoc mesenteroides LUHS242) showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum and Fusarium poae. However, L. brevis LUHS173 and Leu. mesent…
The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products
2021
Abstract The effect of whole milling and fractionation of wheat grains from the 2017 and 2018 harvests on the mycotoxin transfer into milling products and the influence of microbial fermentation of such products on mycotoxin levels were analysed. Additionally, the identification and occurrence of fungal contamination in grains with different mycotoxin contamination levels was evaluated. The mycotoxin contents were determined by chromatography (HPLC-TOF-HRMS). The distribution of mycotoxins in wheat wholemeal fractions depended on wheat kernel contamination level. The flour fractions contained zearalenone (ZEN) from 59 to 92%, and deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) at …
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
2016
Abstract The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide content in baked products. The present study was focused on acrylamide reduction in wheat flour biscuits supplemented with lupine and defatted flaxseed flour treated by solid state (SSF) and submerged (SMF) fermentations by Lactobacillus sakei , Pediococcus pentosaceus and Pediococcus acidilactici strains. After fermentation the decrease in asparagine was on average of 67.6 and 80.6%, and reducing sugar contents were reduced by 18 and 79.4% in flaxseed and lupine, respectively. The most effective acr…