Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal

Abstract

Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked glutinous rice), were used as samples for the isolation of lactic acid bacteria (LAB). A number of samples for different fermented foods like tempoyak, budu and vegetable pickle were screened as they were fermented by microorganisms naturally present in the food. One hundred isolates were obtained and by sequential screening for catalase activity and Gram-staining, 20 isolates were determined to be Lactobacillus. Ten isolates with the highest enzymatic activities were selected based on the biochemical reactions of the API ZYM kit. Canola meal (CM) was treated with the ten Lactobacillus isolates in solid state fermentation for 30 days. The most efficient LAB isolate was identified as lactobacillus salivarius and significantly reduced the total glucosinolate and crude fibre content of CM by 38% and 16%, respectively.

Conversion of Phenolic Acids in Canola Fermentation: Impact on Antimicrobial Activity against Salmonella enterica and Campylobacter jejuni

“…Fermentation of CM with Aspergillus f icuum reduced phytic acid by 100% after 48 h. 11 Rhizopus oligosporus or Ligilactobacillus salivarius substantially reduced CM crude fiber and glucosinolate content. 12,13 Compared to an unfermented diet with CM, a diet with fermented CM increased the availability of amino acids, and subsequently increased growth performance of broiler chickens. 14 Lactic acid bacteria produce esterases, which hydrolyze esters of hydroxybenzoic and hydroxycinnamic esters (Figure 1) and increase their bioavailability.…”