0000000000563734

AUTHOR

Dalia Cizeikiene

showing 4 related works from this author

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…

0301 basic medicineFusariumbiology030106 microbiologyfood and beveragesPediococcus acidilactici04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactobacillus sakei03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologychemistryLactobacillusBotanyFusarium culmorumFermentationFood scienceMycotoxinZearalenoneFood ScienceLWT
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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…

0106 biological sciencesAlkylationFood HandlingHydrolases01 natural sciencesmycotoxinlaw.inventionProbioticchemistry.chemical_compoundbiogenic aminelawBioproductscereal by-productFood scienceenzymatic hydrolysiStrain (chemistry)Hydrolysisdigestive oral and skin physiologyfood and beverages04 agricultural and veterinary sciences040401 food scienceFermented FoodslignanBiogenic AminesIndustrial WasteFood ContaminationBiologyLignans0404 agricultural biotechnology010608 biotechnologyEnzymatic hydrolysisAnimalsHumansFood-Processing IndustryMycotoxinPediococcus acidilacticiMicrobial Viabilitybusiness.industryProbioticsPediococcus acidilacticiResorcinolsMycotoxinsbiology.organism_classificationAnimal FeedLatviaBiotechnologychemistryFermentationbacteriaFood AdditivesFermentationalkylresorcinolEdible GrainbusinessFood ScienceInternational Journal of Food Sciences and Nutrition
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The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold sm…

2017

The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and biogenic amines (BAs) in cold smoked pork meat sausages was investigated. Moreover, sausages treatment with LAB after the smoking on PAHs content changes was evaluated. Additionally, the inhibitory effects of LAB metabolites on food spoilage bacteria was determined using the agar well diffusion assay method. The metabolites of Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 strains showed good inhibitory properties against tested pathogenic and food spoilage bac…

CadaverinebiologyChemistryFood spoilagefood and beveragesPediococcus acidilactici04 agricultural and veterinary sciencesBiodegradationbiology.organism_classification040401 food scienceLactobacillus sakeiLactic acidCold smoked pork sausages Polycyclic aromatic hydrocarbons Benzo[a]pyrene Biogenic amines Lactic acid bacteria.chemistry.chemical_compound0404 agricultural biotechnologyBacteriocinFood scienceBacteriaFood ScienceBiotechnologyFood Control
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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,…

food.ingredientbiologyCoriandrumdigestive oral and skin physiologyThymus vulgarisWheat flourBasilicumfood and beverages04 agricultural and veterinary sciencesOriganumOcimumbiology.organism_classification040401 food sciencechemistry.chemical_compound0404 agricultural biotechnologySativumfoodchemistryAcrylamideFood scienceFood ScienceJournal of Food Science
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