6533b859fe1ef96bd12b8357

RESEARCH PRODUCT

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

Vita LeleIda JakobsoneEgle ZokaityteVadims BartkevicsRomas RuibysGrazina JuodeikieneRomas GruzauskasErika MozurieneElena Bartkiene

subject

0106 biological scienceslcsh:TX341-64101 natural sciences0404 agricultural biotechnologyAlkylresorcinol010608 biotechnologyby‐productsFood sciencePediococcusby-productsbarley ; bioactive compounds ; by-products ; lactic acid bacteria ; PediococcusOriginal Researchbioactive compoundsStrain (chemistry)biologyChemistryPediococcus acidilacticifood and beveragesbarley04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food sciencelactic acid bacteriaSolid-state fermentationby‐products ; bioactive compounds ; lactic acid bacteria ; Pediococcus ; barleyFermentationDietary fiberPediococcuslcsh:Nutrition. Foods and food supplyFood Science

description

Abstract In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by‐products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated samples (290.6 mg/kg). Solid state fermentation increased the content of the alkylresorcinol C19:0. Finally, collecting data about the changes of these compounds during technological processes is very important, because according to the specific compounds formed during fermentation, further recommendations for by‐product valorization and uses in food, pharmaceutical, or feed industries can be suggested.

yearjournalcountryeditionlanguage
2019-12-01Food Science & Nutrition
10.1002/fsn3.1311http://europepmc.org/articles/PMC6977520