6533b851fe1ef96bd12aa073

RESEARCH PRODUCT

The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation

Egle BendoraitieneElena BartkieneJanis RuskoVadims BartkevicsVytaute StarkuteDaiva ZadeikeGrazina Juodeikiene

subject

biologyfood and beveragesPediococcus acidilactici04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidLactobacillus sakeichemistry.chemical_compoundLupinus angustifolius0404 agricultural biotechnologychemistrySolid-state fermentationBiochemistryLactobacillusFermentationPediococcusFood scienceFood Science

description

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 had significant effects on the acidity parameters and lactic acid bacteria count in fermented samples. There was a significant effect ( P

yearjournalcountryeditionlanguage
2016-12-01LWT
https://doi.org/10.1016/j.lwt.2016.07.028