A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
The role of oxygen in the liquid fermentation of wheat bran
Tekijät: Savolainen OI, Coda R, Suomi K, Katina K, Juvonen R, Hanhineva K, Poutanen K
Julkaisuvuosi: 2014
Journal: Food Chemistry
Tietokannassa oleva lehden nimi: Food chemistry
Lehden akronyymi: Food Chem
Vuosikerta: 153
Aloitussivu: 424
Lopetussivu: 31
Sivujen määrä: 8
ISSN: 0308-8146
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2013.12.062
Tiivistelmä
The extensive use of wheat bran as a food ingredient is limited due to its bitter taste and hard texture. To overcome these, some preprocessing methods, such as fermentation with yeast and lactic acid bacteria or enzymatic treatments have been proposed. The current work studied microbial communities, acidification, ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions. In aerated conditions, yeasts grew better and the production of organic acids was smaller, and hence pH was higher. In anaerobic conditions, lactic acid bacteria and endogenous heterotrophic bacteria grew better. Aeration had a large effect on the sourdough metabolite profile, as analyzed by UPLC-qTOF-MS. Anaerobic conditions induced degradation of ferulic and caffeic acids, whereas the amount of sinapic acid increased. Aeration caused degradation of amino acids and hydroxycinnamic acid derivatives of polyamines. The results suggest that the control of oxygen could be used for tailoring the properties of bran sourdough.
The extensive use of wheat bran as a food ingredient is limited due to its bitter taste and hard texture. To overcome these, some preprocessing methods, such as fermentation with yeast and lactic acid bacteria or enzymatic treatments have been proposed. The current work studied microbial communities, acidification, ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions. In aerated conditions, yeasts grew better and the production of organic acids was smaller, and hence pH was higher. In anaerobic conditions, lactic acid bacteria and endogenous heterotrophic bacteria grew better. Aeration had a large effect on the sourdough metabolite profile, as analyzed by UPLC-qTOF-MS. Anaerobic conditions induced degradation of ferulic and caffeic acids, whereas the amount of sinapic acid increased. Aeration caused degradation of amino acids and hydroxycinnamic acid derivatives of polyamines. The results suggest that the control of oxygen could be used for tailoring the properties of bran sourdough.
Turun yliopiston Tutkimustietojärjestelmän portaali