Selection of lactic acid bacteria strain for simultaneous production of α- and β-galactosidases

Carević, Milica; Banjanac, Katarina; Ćorović, Marija; Jakovetić, Sonja; Milivojević, Ana; Vukašinović-Sekulić, Maja; Bezbradica, Dejan

doi:10.5937/zasmat1602265c

Cited by 18 publications

(21 citation statements)

References 38 publications

(17 reference statements)

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“…The formulated blend meets the daily nutritional requirements of growing infants. This agrees with the nutritional composition and specification for homeprepared and commercially-processed food blends as laid down by PAG (2009) and recommended by FDA, FAO, WHO andUNICEF (Reports 1997-2012;2000-2016. It is also able to supply the nutritional and energy requirement of a growing child and also confer health benefits on them as stated in the FDA report (2000)(2001)(2002)(2003)(2004)(2005)(2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013)(2014)(2015)(2016) while meeting the daily nutrient composition of the recommended standard for weaning when compared with commercially available ones.…”

Section: Discussionsupporting

confidence: 86%

“…Such weaning foods are usually high in carbohydrate content and are of low nutritive value. They are characterized by low protein, low energy density and high bulk (Mariam, 2002;Yelnett et al, 2014;Carevic et al, 2016). Cereal-based diets have been found to be of lower nutritional value than animalbased ones and this forms the primary basis for most of the traditional weaning foods in West Africa.…”

Section: Introductionmentioning

confidence: 99%

“…Soybean utilization is, however, limited because it contains some anti-nutritional factors.There is also the presence of some oligosaccharides such as raffinose, stachyose and verbascose which possess flatulenceinducing properties in children (Hou et al, 2009;Adeyemo and Onilude, 2014;Carevic et al, 2016). This problem has been solved by various authors in the past by dehulling, cooking, wet or dry milling, addition of sugar and oil, use of chemicals, germination and fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…Some of these processes, however, may alter the composition of the weaning food, some are time and energy consuming, while others may be expensive or difficult to preserve. Thus, there has been agitation over the years to look for simple fermentation technology approach in order to arrive at nutritionally adequate ready-to-feed weaning foods that can be preserved safely without getting contaminated (Nagai et al, 2012;Carevic et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Adeyemo¹,

Onilude²

2018

Afr. J. Food Sci.

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The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). The major nutrient they supply being carbohydrate, uncontrolled or inappropriate intake might cause growth retardation and malnutrition in growing children. The nutritional requirement of weaning infants could be supplied by supplementation with protein rich diets. Soybean is a cheap and available source of protein in Nigeria; but it also contain some complex sugars (raffinose) which is associated with abdominal discomfort in children of weaning age. This study is designed to use the probiotics LAB to improve the nutritional composition of weaning food blends. Lactic acid bacteria were isolated from Ogi (a fermented cereal gruel) using standard morphological and biochemical tests; their identities were confirmed with molecular methods. Nutritional and organoleptic attributes of the food blend were determined following Association of Official Analytical Chemist procedures. The data were subjected to statistical analysis at 5% level of significance. Fortification of the gruel with pretreated soybeans improved the nutritional quality (Protein: 8.4 to 17.8 %; Fat: 3.6 to 12.9 %; Ash: 2.0 to 3.8%; Fe: 6.4 to 10.7mg/100g and Ca: 156.7 to 211.0mg/100g) during fermentation. Utilization of raffinose by probiotic Lactobacillus plantarum from local food sources reduced the complex sugars in soybeans. Nutritional qualities and organoleptic attributes of cereal gruels were improved by fortification with soybeans and fermentation.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Adeyemo¹,

Onilude²

2018

Afr. J. Food Sci.

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“…Kumar et al [ 35 ] also reported that α -galactosidase activity was detected after 12 h incubation with maximum activity at 72 h beyond which production and activity of the enzyme declined. Carević et al [ 36 ] and Carrera-silva et al [ 37 ] also reported that α -galactosidase enzyme had an optimum pH of 4.3-5.0. The findings in this study were different since the rate of raffinose reduction increased with fermentation time ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)

Kitum

Kinyanjui

Mathara

et al. 2020

International Journal of Food Science

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Common beans are a leguminous plant of the genus Phaseolus. They are rich in protein, energy, and minerals. They confer a wide range of health benefits when consumed. Utilization of common bean has however been poor due to high antinutrient content that results in reduced nutrient digestibility and mineral bioavailability. Flatulence after consumption is also a huge deterrent to common bean consumption. Lactic acid fermentation is the most common form of food fermentation with the Lactobacilli spp dominating most spontaneous fermentations. The objective of this study was to determine the effect of lactic acid bacteria (LAB) on the antinutrient and flatulence causing oligosaccharide composition of red haricot bean. A factorial research design was used in the study. Red haricot beans were sorted and soaked for 15 h. The soaked beans were fermented in 2% salt-sugar solutions for 120 h. Experimental batch was inoculated with Lb. plantarum BFE 5092 (IF), and the control batch was spontaneously fermented (SF). Microbial growth and pH were monitored every 24 h during fermentation. After fermentation, the beans were dried and milled, and the flours were subjected to biochemical analysis. ANOVA was done using SPSS statistics 23. The pH decreased significantly (P<0.05) from 6.06 to 3.9 in both batches at the end of fermentation. The LAB counts significantly increased (P<0.05) in both batches, whereas coliform counts decreased significantly (P<0.05). Fungi were not detected in both batches. Soaking lowered tannins and phytates and raffinose concentrations significantly but had no significant effect on stachyose concentration. At the end of 120 h of fermentation, the tannin content was 109.50 and 54.04 mg/100 g in IF and SF, respectively. Phytates were at 242.52 and 163.43 mg/100 g in IF and SF, respectively. Raffinose content was 32.85 and 32.58 mg/100 g in IF and SF, respectively, while stachyose content was 593.33 and 467.49 mg/100 g in IF and SF, respectively. This research showed that LAB is able to ferment soaked whole red haricot and lower the tannin, phytate, raffinose, and stachyose content significantly. Spontaneous fermentation lowered these antinutrients and oligosaccharides better than inoculation with Lb. plantarum BFE 5092.

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Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

et al. 2021

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Common beans (Phaseolus vulgaris L.) are nutritious and confer numerous health benefits. However, they are also high raffinose family oligosaccharides (RFOs) and antinutrients. Appreciable amounts of RFOs and antinutrients remain after soaking and cooking, causing flatulence and lowered mineral bioavailability to bean consumers. Fermentation has been shown to lower RFOs and antinutrients in bean flours and milk. However, beans are majorly consumed as whole grains. The purpose of this study was to develop a protocol for fermenting whole common beans. We fermented boiled whole red haricot beans and evaluated their effect on RFOs, tannins, and phytates. A factorial research design was used. Beans were sorted, soaked for 15 h, and boiled for 1 h. The beans were then fermented in 2% salt-sugar solution (SSF) and 2% salt-only solution (SOF) for 120 h. Microbial growth and pH were monitored every 24 h during fermentation. After fermentation, the beans were dried, milled, and the flours subjected to biochemical analysis. Fermentation favored the growth of lactic acid bacteria (LAB), lowering the pH to 3.88 and 5.26 in SSF and SOF batches, respectively. Tannin content reduced significantly by 64.70% and 73.19% in the SSF and SOF batches, respectively. Phytates reduced by 58.88% and 68.85%, respectively. Raffinose reduced significantly by 96.40% and 95.01%, respectively, whereas stachyose reduced by 95.92% and 94.11%, respectively. The highest reduction of antinutrients and RFOs occurred between 24 and 72 h of fermentation. Higher antinutrient losses occurred in the SOF batch, whereas higher RFO losses occurred in the SSF batch.

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Selection of lactic acid bacteria strain for simultaneous production of α- and β-galactosidases

Abstract: Galactosidases are group of enzymes gaining increasing attention in recent times

Cited by 18 publications

References 38 publications

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)

Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

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