Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

Bartkienė, Elena; Krunglevičiūtė, Vita; Juodeikienė, Gražina; Vidmantienė, Daiva; Maknickienė, Zita

doi:10.1002/jsfa.6827

Cited by 75 publications

(48 citation statements)

References 44 publications

(88 reference statements)

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“…The in vitro digestibility of proteins depends on the type of fermentation (solid state or submerged fermentation), the type of microorganisms and the type of legume (Bartkiene et al, 2015). The low digestibility of plant proteins together with the limited content of essential amino acids result in a low nutritional value compared to animal proteins (Carbonaro et al, 2012).…”

Section: The Application Of Lacto-fermentation To Improve the Nutritimentioning

confidence: 99%

“…Previous digestibility studies of protein obtained from legumes have shown interactions between antinutritional compounds, such as trypsin inhibitors and tannins, and the decreased proteolytic susceptibility of protein complexes, thereby decreasing the food value of plant proteins (Agte et al, 1998). The digestibility of lupin protein could be improved by lactic acid fermentation (Bartkiene et al, 2015). …”

Section: Introductionmentioning

confidence: 99%

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The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

Bartkienė

Bartkevičs²,

Starkutė

et al. 2016

Front. Plant Sci.

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Section: The Application Of Lacto-fermentation To Improve the Nutritimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

Bartkienė

Bartkevičs²,

Starkutė

et al. 2016

Front. Plant Sci.

Self Cite

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“…However the formation of organic acids depended on the type of fermentation, duration, temperature, substrate and LAB strain. 48,102 LAB is more acid tolerant compared to other types of bacteria and are more tolerant to a lower and wider pH range (Table 6). It is well known that culture pH greatly inuenced the growth of LAB and bacteriocin production apart from inu-encing cell aggregation, cell absorption of bacteriocin and/or proteolytic degradation.…”

Section: Phmentioning

confidence: 99%

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

et al. 2017

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Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potential to increase the shelf-life of foods and contribute towards decreasing the incidence of food-borne diseases. In this respect, food preservation through in situ production of bacteriocins by LAB introduced into the food system would be the most logical approach. However, there is a need to understand the relationship between bacterial growth and bacteriocin production in various types of food system. Bacteriocin production by LAB is dependent on a number of factors such as the types of carbon and nitrogen sources and their concentrations in the media formulation. Other factors which need to be considered are the culture conditions which include pH, temperature and aeration which greatly influence the cultivation performance of bacteriocins producing LAB. Economic aspects pertaining to the optimization of fermentation process for the enhancement of bacteriocin production should also be given due considerations. Failure to acknowledge or recognize this hidden economic element would be a substantial financial loss to the industry especially from the point of view that the product is costly and highly sought after. Thus, the fermentation factors which influence the production of bacteriocins by LAB and the approaches to improve the production not only in term of yield and productivity but also in term of economic and regulation are reviewed in this paper.

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“…Bartkiene et al . () reported that compared to untreated sample, protein digestibility of fermented soya bean was found to be higher on average by 15.9%. It could be speculated that the partial loss of compact protein structure and the degradation of some polypeptide chains may be responsible for the improvement of protein digestibility, as evidenced by SDS‐PAGE profile (Fig.…”

Section: Resultsmentioning

confidence: 96%

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

Chen

Ouyang

et al. 2017

Int J of Food Sci Tech

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Summary Glyceollins, stress‐induced phytoalexins from parent soya bean isoflavones, were elicited with Aspergillus oryzae. This solid‐state fermentation facilitated the conversion of isoflavone glycosides into aglycones and glyceollins, which could mainly enrich in soya bean protein isolate (SPI) during protein preparation due to protein–polyphenol interactions. Glyceollin‐enriched SPI exhibited less flavour volatiles, higher solubility, lower whiteness and higher antioxidant activity than unfermented SPI. Fermented SPI was more easily to be digested during in vitro pepsin–trypsin digestion. This may be attributed to partial degradation of protein, especially α′ and α subunits of β‐conglycinin and acidic subunit of glycinin. The antioxidant activity of digestive products derived from fermented SPI was obviously enhanced with increasing digestion time due to simultaneous release of antioxidant peptides and glyceollins involved in the interior of protein molecule. These results suggest an effective technique for producing a nutrient‐enhanced SPI as novel functional ingredients applied in food industry.

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Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

Cited by 75 publications

References 44 publications

The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

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