Effects of the Glucose Addition during Lactic Fermentation of Rice, Oat and Wheat Flours
食品生物技术的应用,
卷 7 编号 1 (2020),
24 十二月 2019
,
第 21-30 页
https://doi.org/10.22037/afb.v7i1.26975
摘要
Background and objective: Consumer interests in probiotic foods have increased in recent decades. Food industries respond to these growing interests by developing innovative products and guaranteeing high production efficiency. Cereals, due to their prebiotic nature, are good fermentable substrates; from which, potentially functional foods could be achieved. The aim of this study was to verify effects of D-glucose addition on fermentation of rice, oat and wheat flours.
Material and methods: Suspensions of 15% of cereals flours (rice, oat and wheat) in distilled water added with increasing glucose concentrations (2, 5, 7 and 10% w v-1) were fermented by Lactobacillus paracasei CBA L74 for 24 h. Then, pH, microbial growth and lactic acid production were assessed.
Results and conclusion: Rice fermentation was not affected by glucose addition. For oat and wheat, addition of D-glucose increased bacterial concentration, as well as lactic acid production. In particular, the best growth was achieved by the addition of 2 and 5% of glucose. Furthermore, lactic acid concentration increased with increased glucose concentration. In conclusion, D-glucose addition seems to be unnecessary for the improvement of rice fermentation. On the contrary, oat and wheat fermentations need further available carbon sources for a better Lactobacillus growth and a higher lactic acid production.
Conflict of interest: The authors declare no conflict of interest.
- ▪ Cereal flour ▪ Glucose ▪ Lactic fermentation ▪ Lactobacillus paracasei CBA L74 ▪ Probiotic
##submission.howToCite##
参考
References
Health, Food and Agricultural Organization of the United Nations and World. «Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria.» World Health Organization, 2001.
International Dairy Federation. «Standards for fermented milks.» 1997: D-Doc 316.
Leatherhead Food International. «The International Market for Functional Foods, 3rd ed.» Functional Food Market Report (ISBN 1 904007-82-1), 2006.
Lamsal BP and Faubion JM. «The beneficial use of cereal and cereal components in probiotic foods» Food Rev. Int., 2009: 25:103–114. https://doi.org/10.1080/87559120802682573
Granato D, Branco GF, Nazzaro F, Cruz AG, and Faria JAF. «Functional foods and nondairy probiotic food development: trends, concepts, and products.» Compr. Rev. Food Sci. and Food Saf, 2010: 9:292–302. https://doi.org/10.1111/j.1541-4337.2010.00110
Prado FC, Parada JL, Pandey A and Soccol CR. «Trends in non‐dairy probiotic beverages» Food Res. Int., 2008: 41:111–123. https://doi.org/10.1007/s13197-015-1795-2
Sarno M, Lania G, Cuomo M, Nigro F, Passannanti F, Budelli A, Fasano F, Troncone R, Auricchio S, Barone MV, Nigro R, Nanayakkara M. «Lactobacillus paracasei CBA L74 interferes with gliadin peptides entrance in Caco-2 cells.» Int J Food Sci Nutr. 2014 Dec; 65(8):953-9. doi: 10.3109/09637486.2014.940283.
Gallo M, Nigro F, Passannanti F, Nanayakkara M, Lania G, Parisi F, Salameh D, Budelli A, Barone MV, Nigro R. «Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells» Int J Food Sci Nutr. 2019 Apr 10:1-9. doi: 10.1080/09637486.2019.1599827.
Gibson GR, Roberfroid MB. «Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics» J Nutr., 1995: 125(6):1401–1412. https://doi.org/10.1093/jn/125.6.1401
Gallo M, Nigro F, Passannanti F, Salameh D, Schiattarella P, Budelli A, Nigro R. «Lactic fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat» Appl F Biotechnol, 2019, 6 (3): 165-172. http://dx.doi.org/10.22037/afb.v4i3.15014
Gallo M, Nigro F, Passannanti F, Salameh D, Budelli A, Marzocchella A, Nigro R. Rice Fermentation by Lactobacillus paracasei CBA L74. Int J Rice Res-103, 2018. https://doi.org/10.29011/IJRR-103. 000003
Tester RF, Qi X, Karkalas J. «Hydrolysis of native starches with amylases» Animal Feed Science and Technology, n. 130, 2006: 39-54. https://doi.org/10.1016/j.anifeedsci.2006.01.016
Aller E, Abete I, Astrup A, Martinez JA and van Baak MA. «Starches, sugars and obesity». Nutrients, (2011) 3, 341–369. doi: 10.3390/nu3030341
Bhatty T and Vasanthan RS. «Physicochemical properties of small- and large-granule starches of waxy, regular and high-amylose barleys» Cereal Chem., 1996: 73: 199–207. https://doi.org/10.1016/S0008-6215(00)00292-5
Gallant D, Bouchet B, Buléon A, Pérez S. «Physical characteristics of starch granules and susceptibility to enzymatic degradation» Eur. J. Clin. Nutr., 1992: 46: S3–S16.
Alcázar-Alay SC, Almeida Meireles MA. «Physicochemical properties, modifications and applications of starches from different botanical sources» Food Sci. Technol, Campinas, 2015: 35(2): 215-236. http://dx.doi.org/10.1590/1678-457X.6749
Tester RF, Karkalas J. «Swelling and gelatinization of oat starches» Cereal Chem., n. 73(2) 1996: 271-277.
Gerard C, Colonna P, Buleon A, Planchot V. «Amylolysis of maize mutant starches» J Sci Food Agric 2001. 81, 1281–1287. https://doi.org/10.1002/jsfa.929
Calderon M, Loiseau G, Rodriguez R, Guyot JP. «Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and a-amylase production at ph 4.0» Int J Food Microbiol, 2003 Jan 15; 80(1):77-87. https://doi.org/10.1016/S0168-1605(02)00140-X
Calderon M, Loiseau G, Guyot JP. « Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and a-amylase production» Int J Food Microbiol, 80 (2003) 161–169. https://doi.org/10.1016/S0168-1605(02)00147-2
- 摘要 ##plugins.themes.ojsPlusA.frontend.article.viewed##: 1205 ##plugins.themes.ojsPlusA.frontend.article.times##
- PDF (English) ##plugins.themes.ojsPlusA.frontend.article.downloaded##: 1077 ##plugins.themes.ojsPlusA.frontend.article.times##