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

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RESEARCH PRODUCT

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

Vadims Bartkevics Grazina Juodeikiene Vita Krungleviciute Antonello Santini Violeta Baliukoniene R. Zelvyte Dalia Cizeikiene Daiva Zadeike Bronius Bakutis Elena Bartkiene

subject

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 Pediococcus acidilactici Resorcinols Mycotoxins biology.organism_classification Animal Feed Latvia Biotechnology chemistry Fermentation bacteria Food Additives Fermentation alkylresorcinol Edible Grain business Food Science

description

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.

year	journal	country	edition	language
2017-07-09	International Journal of Food Sciences and Nutrition

https://doi.org/10.1080/09637486.2017.1344828