The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

Bartkienė, Elena; Bartkevičs, Vadims; Starkutė, Vytautė; Žadeikė, Daiva; Juodeikienė, Gražina

doi:10.3389/fpls.2016.00951

Cited by 10 publications

(12 citation statements)

References 24 publications

(29 reference statements)

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“…These findings agree with previous works, which have proposed different vegetable or fruit juices as good media for probiotic growth [13,20,21]. During the last decade, the consumption of probiotic products is a trend in continuous evolution due to its widely documented health-promoting effects [21][22][23][24][25].…”

Section: Discussionsupporting

confidence: 92%

Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp.

Maisto

Annunziata

Schiano

et al. 2021

Foods

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The influence of the addition of four different potential probiotic strains, Lactiplantibacillus plantarum subsp. plantarum (L. plantarum), Lactobacillus delbruekii subsp. bulgaricus (L. bulgaricus), Lactobacillus acidophilus (L. acidophilus) and Lactinocaseibacillus rhamnosus (L. rhamnosus), in date fruit-based products was investigated in order to evaluate the possibility of producing a functional snack. All bacterial strains tested were able to grow in date fruit palp, reaching probiotic concentrations ranging from 3.1 × 109 to 4.9 × 109 colony-forming units after 48 h of fermentation, and the pH was reduced to 3.5–3.7 or below. The viability of inoculated probiotic bacteria after 4 weeks of storage at 4 °C was slightly reduced. Some biochemical features of the fermented snacks, such as the total phenolic content (TPC), antioxidant activity and detailed polyphenolic profile, were also evaluated. After fermentation, changes in the polyphenol profile in terms of increased free phenolic compounds and related activity were observed. These results may be attributed to the enzymatic activity of Lactobacillus spp. in catalyzing both the release of bioactive components from the food matrix and the remodeling of polyphenolic composition in favor of more bioaccessible molecules. These positive effects were more evident when the snack were fermented with L. rhamnosus. Our results suggest the use of lactic acid fermentation as an approach to enhance the nutritional value of functional foods, resulting in the enhancement of their health-promoting potential.

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Section: Discussionsupporting

confidence: 92%

Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp.

Maisto

Annunziata

Schiano

et al. 2021

Foods

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“…LAB strains are used as microbial starter cultures for food fermentation because they display important beneficial effects with high interest in food industry for several reasons. Primarily, LAB can enhance flavor, texture and nutritional value of food products [5,6]. In addition, LAB take a leading role in food fermentation as they not only improve sensory properties of foods, but also increase its biosafety [7].…”

Section: Introductionmentioning

confidence: 99%

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides

et al. 2020

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The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (L. uvarum LUHS245, L. casei LUHS210, L. curvatus LUHS51, L. plantarum LUHS135, P. acidilactici LUHS29, L. plantarum LUHS122, L. coryniformins LUHS71, L. paracasei LUHS244, P. pentosaceus LUHS183, L. faraginis LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (w/w) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (p ≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive “happy” emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.

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“…The same applies to the US, where they display the GRAS status assigned by the U.S. Food and Drug Administration (FDA). 5 Thus the identication and characterization of bacteriocin-producing LAB has grown rapidly in the last decade. 6 Bacteriocins had demonstrated remarkable diversity in their effects on numerous bacterial species.…”

Section: Introductionmentioning

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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The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation

Cited by 10 publications

References 24 publications

Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp.

Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp.

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides

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

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