The major challenge within the presented study is the possibility to increase the effectiveness of fermentative lactic acid production. Four acid tolerant Pedioccocus spp. strains, previously ...isolated from sourdough medium, were screened for their ability to produce the enantioselective lactic acid (LA) from cheese whey and compared to the traditional in dairy technology Lactobacillus delbrüeckii spp. bulgaricus. The effects of lactose hydrolysis by using commercial β-galactosidase from Aspergillus oryzae and acid neutralization on fermentation performance and LA stereoisomer ratio were investigated. The Pediococcus pentosaceus strains were indicated as the DL-forming lactic acid bacteria, in which the percentage of the l(+)-lactic acid is high (75% from the total LA), while Pediococcus acidilactici and Lactobacillus bulgaricus produced L(+) and D(−) lactic acid, respectively. The L/D ratio could be increased by using enzyme hydrolysed whey for fermentation; however, prolonged fermentation induced the formation of d(−)-lactic acid. Experiment revealed the different tolerance of tested LAB to acid medium, thus required the different amounts of neutralizing agent. The maximum production of l(+)-lactic acid up to 47.0–51.2 g/L from hydrolysed whey was acquired in a pH 4.4–4.5 by P. acidilactici KTU05-7 and P. pentosaceus KTU05-9 using 2% (w/v) of CaCO3, while the use of L. bulgaricus required a threefold higher amount of the neutralizing agent.
•Enantioselective LA production from whey by low acid tolerant LAB has been analyzed.•The D(−)/L(+) ratio depended on LAB strain used for whey fermentation.•The maximum production of LA from hydrolysed whey was achieved at a pH 4.4–4.5.•Prolonged fermentation induced the formation of D(−) lactic acid.•The sustainability of fermentative lactic acid production has been increased.
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as ...at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The
No. 242 and
No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log
(CFU/mL) were observed for
No. 244,
No. 210,
No. 173,
No. 206,
No. 183,
No. 245 and
No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover,
No. 122,
No. 210,
No. 51,
No. 244, and
No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against
,
, and
. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.
A crispy crust is one of the most prominent characteristics used to evaluate the level of freshness and quality of ciabatta bread. In this study, the qualitative effects of different bread dough ...formulations (control, wheat malt, and protease) on ciabatta crust crispness and water adsorption under different storage conditions (45% RH and 75% RH) were studied. The acoustic emission measurements of dough rheology and crust crispness versus texture analysis were performed. Of the different formulations used, only particular doses of wheat malt increased the initial crispness of the crust and its crispness retention under both storage conditions. The positive effect of the wheat malt was due to a lower initial water content in the crusts of these breads compared to breads prepared from other formulations. The relationship between formulation and crispness was dominated by the dependence on storage conditions. The acoustic parameters relating to the dough and bread texture were correlated with instrumental texture evaluation. Fast and non-destructive acoustic techniques are promising tools for monitoring the texture properties of bakery products during processing.
•The acoustic emission measurements of dough rheology and crust crispness versus texture analysis were performed.•The formulation effect was significant for crispness of ciabatta crust and its retention during storage.•The lowest water absorption during storage was observed in the wheat malt formulation.•Acoustic parameters relating to the dough and bread texture were correlated with instrumental texture evaluation.
Nowadays, the major depressive disorder (MDD) is a common disease that negatively affects the life quality of many people around the world. As MDD symptoms are closely related with the changes in ...food and eating, the relation between patients' emotional responses and food tastes could be used as criteria for diagnostic. Until now, studies on the emotional response to different food tastes for patients affected by MDD have been poorly described in literature. Therefore, the aim of this study was to evaluate the emotional response of patients suffering from MDD to the imagined different food tastes and to compare the results with a control group. Emotional responses in tested participants were induced by using cards with words of basic food tastes such as "sweet," "salty," "bitter," "sour," and "neutral." The assessment of emotional response was performed with FaceReader 6 software. The outcome of this study showed that participants with MDD expressed lower "happy" and "contempt" and higher "surprised" emotions, along with a higher negative valence mean, in comparison with controls for all tested basic tastes of food (
≤ 0.05). When Likert scale was used, significant differences (
≤ 0.001) in response were only found for "sour" and "salty" imaginary tastes between healthy group and patients with MDD. The findings of this study provide the additional data on food-associated emotion analysis of MDD patients and could be useful for the further development of the contactless method for early diagnosis of MDD.
In this study, the effect of solid-state fermentation (SSF) with
MI401 and
PA-2 strains on functional properties of extruded (130 °C; 25 rpm) corn-milling by-products (CMB) and their albumin, ...globulin, and prolamin fractions was evaluated in order to produce stabilized and functionalized food/feed stock. Extrusion resulted in a considerable reduction of microbial contamination of CMB by five log cycles, increased damaged starch, water-absorption capacity, and lowered protein and fat contents by 12.4% and 37%, respectively. The application of SSF for the extruded CMB have been shown to improve the water absorption, foaming, and emulsifying capacity of albumins and globulins and also increased the digestibility and free radical scavenging activity of prolamins. The essential amino acid content (EAA) in CMB and antioxidant activity of prolamins was lowered after extrusion but significantly increased after SSF. The combination of the abovementioned treatments can be confirmed as a prospective functionalization of CMB, capable of potentially enhancing its safety and improving nutritional, biochemical, and technological properties of proteins.
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining ...extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with
and
strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with
sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.
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
LUHS210 almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (
≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.
The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties ...(
.
LUHS245,
LUHS210,
LUHS51,
LUHS135,
LUHS29,
LUHS122,
LUHS71,
LUHS244,
LUHS183,
LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (
) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (
≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive "happy" emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.
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