Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification

Xie, Chong; Coda, Rossana; Chamlagain, Bhawani; Edelmann, Minnamari; Varmanen, Pekka; Piironen, Vieno; Katina, Kati

doi:10.1016/j.lwt.2020.110431

Cited by 36 publications

(30 citation statements)

References 32 publications

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“…Inoculation of these products with L. brevis cells reduced the Enterobacteriaceae cell counts by at least 1 log unit, compared to control samples. The Enterobacteriaceae growth was significantly inhibited when the LAB cell density increased during fermentation [ 39 , 57 ].…”

Section: Literature Reviewmentioning

confidence: 99%

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Gustaw

Niedźwiedź

Rachwał

et al. 2021

Foods

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Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.

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Section: Literature Reviewmentioning

confidence: 99%

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Gustaw

Niedźwiedź

Rachwał

et al. 2021

Foods

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“…There are several in situ fortification methods for vitamin B 12 in fermented plant-based food. In situ fortification with bacteria ( Propionibacterium freudenreichii DSM 20271 and Levilactobacillus brevis ) successfully enhances vitamin B 12 contents in fermented cereal, pseudo-cereal (such as rice bran and buckwheat bran), and legume plants ( Xie et al, 2021 ). Fermented legume materials contain 300–400 ng/g (dry weight) of vitamin B 12 measured by ultra-high performance liquid chromatography and the results suggest that fermented crop materials can be a great potential alternative for plant-based food-cobalamin.…”

Section: Vitamin B 12 (Cobalamin)mentioning

confidence: 99%

Vitamin B12 (Cobalamin) and Micronutrient Fortification in Food Crops Using Nanoparticle Technology

Cave

2021

Front. Plant Sci.

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It is necessary to develop a resilient food supply that will withstand unexpected future shocks and deliver the required amounts of nutrients to consumers. By increasing the sustainability of food and agriculture, the food system will be able to handle challenges such as climate change, declining agricultural resources, growing population/urbanization, pandemics, and recessions/shortages. Micronutrient deficiency, otherwise called hidden hunger, is one of the major malnutrition consequences worldwide, particularly in middle- or low- income countries. Unlike essential mineral or nutrient compounds, micronutrients could be less of a priority due to their small levels of requirement. However, insufficient micronutrients caused critical adverse health symptoms and are excessively vital for young children’s development. Therefore, there have been numerous attempts to enhance minerals and nutrients in food crops, including biofortification, food fortification, and supplementation. Based on several interventions involving micronutrients, modern technology, such as nanotechnology, can be applied to enhance sustainability and to reduce the food system’s environmental impact. Previous studies have addressed various strategies or interventions to mitigate major micronutrient deficiency including iron, iodine, zinc, and vitamin A. Comparably small amounts of studies have addressed vitamin B12 deficiency and its fortification in food crops. Vitamin B12 deficiency causes serious adverse health effects, including in the nervous or blood systems, and occurs along with other micronutrient deficiencies, such as folate, iron, and zinc, worldwide, particularly in middle- and low-income countries. Mitigation for B12 deficiency has mainly focused on developing pharmacological and medical treatments such as vitamin B12 serum or supplements. Further studies are required to undertake a sustainable approach to fortify vitamin B12 in plant-based food sources for public health worldwide. This review paper highlights nanoparticle application as a promising technology for enhancing vitamin B12 without conventional genetic modification requirements. The nanoparticle can efficiently deliver the mineral/nutrient using coating techniques to targeted sites into the plant. This is mainly because nanoparticles have better solubility and permeability due to their nano size with high surface exposure. Vitamin B12-coated nanoparticles would be absorbed, translocated, and accumulated by the plant and eventually enhance the bioavailability in food crops. Furthermore, by reducing adverse environmental effects, such as leaching issues that mainly occur with conventional fertilizer usage, it would be possible to develop more sustainable food fortification.

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“…For the determination of the total titratable acidity (TTA), 10 g of freeze-dried sourdough was mixed with 90 mL of distilled water. TTA was evaluated using an automatic titrator (TitroLine Easy, Schott Instruments, Mainz, Germany) and the results were expressed as the volume of NaOH 0.1N (mL) required to reach the pH value of 8.5 [53,54].…”

Section: Materials Microorganisms and Culture Conditionsmentioning

confidence: 99%

“…Furthermore, the amount and type of flours and other ingredients used in the sourdough recipes for bakery products, as well as the number and type of LAB strains employed during the fermentation and the consistency of the sourdoughs (i.e., the DY) may cause significant changes upon the acidification potential. Accordingly, different types of cereal flours have different buffer capacities, and different LAB strains in the same or different dough mixtures lead to different types of organic acids and respective yields of production [53,[69][70][71].…”

Section: Selection Of the Most Important Fermentation Parameters By Plackett-burman Design (Pbd)mentioning

confidence: 99%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

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Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification

Cited by 36 publications

References 32 publications

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Vitamin B12 (Cobalamin) and Micronutrient Fortification in Food Crops Using Nanoparticle Technology

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

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