Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

2005 ◽  
Vol 85 (6) ◽  
pp. 963-970 ◽  
Author(s):  
Marshall A Azeke ◽  
Barbara Fretzdorff ◽  
Hans Buening-Pfaue ◽  
Wilhelm Holzapfel ◽  
Thomas Betsche
Keyword(s):  
Lactic Acid ◽  
Nutritional Value ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
African Yambean ◽  
Sphenostylis Stenocarpa

scholarly journals Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1118 ◽  
Author(s):  
Penka Petrova ◽  
Kaloyan Petrov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Bioactive Peptides ◽  
Lactic Acid Fermentation ◽  
Fermented Foods ◽  
Acid Fermentation ◽  
Functional Aspects ◽  
Nutritional Needs ◽  
Critical Overview

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

2017 ◽  
Vol 27 (5) ◽  
pp. 289-298 ◽  
Author(s):  
Silvana L. Carrizo ◽  
Cecilia E. Montes de Oca ◽  
María Elvira Hébert ◽  
Lucila Saavedra ◽  
Graciela Vignolo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Phytase Activity ◽  
Lactic Acid Fermentation ◽  
Amylolytic Activity ◽  
Acid Fermentation ◽  
Nutritional Properties ◽  
Grain Amaranth ◽  
Functional Value

Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (<i>n</i> = 29) isolated from amaranth sourdough and grains included <i>Lactobacillus</i> (<i>L.</i>) <i>plantarum</i> (<i>n</i> = 8), <i>L. rhamnosus</i> (<i>n</i> = 6), <i>Enterococcus</i> (<i>E.</i>) <i>mundtii</i> (<i>n</i> = 4), <i>E. hermanniensis</i> (<i>n</i> = 3), <i>E. durans</i> (<i>n</i> = 1), <i>Enterococcus</i> sp. (<i>n</i> = 1), <i>Leuconostoc</i> (<i>Lc.</i>) <i>mesenteroides</i> (<i>n</i> = 3), and <i>Lc. mesenteroides </i>subsp<i>. mesenteroides </i>(<i>n</i> = 3). Only 21% of the strains showed the ability to synthesize capsular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. <i>L. plantarum </i>CRL 2106 and <i>E. durans </i>CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. <i>L. plantarum </i>CRL 2106 and CRL 2107 and <i>Lc. mesenteroides </i>subsp.<i> mesenteroides</i> CRL 2131 synthesized the highest concentrations of B<sub>2</sub> and B<sub>9</sub> vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

scholarly journals Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

2021 ◽  
Vol 9 (7) ◽  
pp. 1364
Author(s):  
Young-Ran Song ◽  
Chan-Mi Lee ◽  
Seon-Hye Lee ◽  
Sang-Ho Baik
Keyword(s):  
Lactic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Lactic Acid Fermentation ◽  
Probiotic Properties ◽  
Scavenging Activity ◽  
Black Raspberry ◽  
Pediococcus Acidilactici ◽  
Acid Fermentation ◽  
Total Anthocyanin

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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