The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran

Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Bartkevičs, Vadims; Pugajeva, Iveta; Bērziņa, Zane; Gružauskas, Romas; Šidlauskienė, Sonata; Juodeikienė, Gražina; Santini, Antonello; Bartkienė, Elena

doi:10.1016/j.lwt.2021.111498

Cited by 11 publications

(13 citation statements)

References 42 publications

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“…In addition to all their possible uses as food ingredients, sourdough LAB can be used for the valorisation of various food industry by-products, separately and in combination with other pre-treatments, i.e., extrusion and (or) ultrasonication [76][77][78][79].…”

Section: Application Of Sourdough Lab For the Valorisation Of By-prod...mentioning

confidence: 99%

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bartkienė

Özoğul

Rocha

2022

Foods

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This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.

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Section: Application Of Sourdough Lab For the Valorisation Of By-prod...mentioning

confidence: 99%

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bartkienė

Özoğul

Rocha

2022

Foods

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“…To improve the technological and safety characteristics of WW, fermentation with selected lactic acid bacteria (LAB) strains could be suggested. Also, our previous studies showed that a combination of extrusion and fermentation technologies for wheat bran pre-treatment could be a very attractive solution for the reduction of biogenic amines (BAs) and mycotoxins [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

Bartkienė

Starkutė

Zokaitytė

et al. 2022

Biology

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The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters. Phenylethylamine was the predominant BA in WW, and the wheat variety (WV), the type of LAB, and their interaction were significant factors on the BA formation. Despite the fact that some differences in trace element concentrations in WW were obtained, in most of the cases fermentation was not a significant factor in their content. The main FAs in WW were palmitic acid, all-cis,trans-octadecenoic acid, and linoleic acid. Fermented WW showed a more diverse VC profile; however, the influence of fermentation on deoxynivalenol in WW was varied. Finally, further studies are needed to indicate the technological parameters that would be the most effective for each WV, including the lowest BA formation and mycotoxin degradation.

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“…The food industry generates large amounts of different valuable by-products, which have been undervalued until now. As an example, to date, wheat processing by-products, have been used without any pre-treatment as a feed stock of low nutritional value; however, their functional value could be increased and their safety characteristics improved ( 1 ). It was reported that, in Europe, more than 45 million tons/year of wheat and oats are processed, generating more than 6.5 million tons of bran that are further used for the livestock industry ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

“…It was reported that, in Europe, more than 45 million tons/year of wheat and oats are processed, generating more than 6.5 million tons of bran that are further used for the livestock industry ( 2 ). Cereal brans are an abundant source of valuable compounds; in addition, their pre-treatment could increase their functional value and safety characteristics ( 1 ). Our previous studies showed that the nutritional and functional value of wheat bran (WB) as well as its safety parameters could be improved by using combined extrusion and fermentation technology under optimized conditions [selected extrusion parameters and the lactic acid bacteria (LAB) strain used for fermentation] ( 1 ).…”

Section: Introductionmentioning

confidence: 99%

Different creep compound feed formulations for new born piglets: influence on growth performance and health parameters

et al. 2022

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The aim of this study was to compare the influence of different compositions of creep compound feed (CCF) (C-I – control group; TG-II – a CCF containing wheat bran extruded and fermented with L. paracasei; TG-III – a creep compound feed containing sugar beet pulp) on the piglets' growth performance, blood parameters, fecal microbial profile and physicochemical characteristics. Moreover, the fecal volatile compound (VC) profile was analyzed as a possible chemical marker related to changes in the fecal microbial profile and physicochemical characteristics. A 21-day experiment was conducted using 1-day-old 300 Large White/Norwegian Landrace piglets. The highest body weight (at the 21st day) was found in piglets of the TG-III group, and both treated groups showed lower feed conversion ratios. At the end of the experiment, significantly higher lactobacillus counts in the feces of both treated groups were found, and a correlation between fecal textural hardness and the lactobacillus count was established (r = 0.475). Significant correlations of piglets' individual fecal VC with microbiological parameters and fecal pH were established [lactobacilli with 3-n-nonadecanol-1; enterobacteria with butyric acid <2-methyl->; pentanoic acid, 4-methyl-; eicosene(E)-, etc.]. It can be concluded that local material could be successfully incorporated into CCF preparation without impairing animal metabolism.

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The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran

Cited by 11 publications

References 42 publications

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

Different creep compound feed formulations for new born piglets: influence on growth performance and health parameters

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