Dalia Cizeikiene

Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health

Abstract The present study proposes the contribution of lactic acid bacteria and plants rich in bioactive substances and high-quality proteins as alternative products for human diets in improving the gut environment as potential against pathogenic bacteria. The effect of diets supplemented with soya, flaxseed and lupine flours fermented with a Pediococcus acidilactici KTU05-7 probiotic strain in the gastrointestinal tract (GIT) of Wistar rats were analyzed. In vivo experiments showed a positive effect of long time lactofermentation of plant material on the body weight of rats. Diets with fermented yellow lupine resulted in enhanced activities of α-glucosidase, β-galactosidases, as well as high levels of lactic acid bacteria, bifidobacteria and enterococci in the GIT were determined. Lactofermentation of analyzed plant products had a significantly lowering effect on Escherichia coli compared with the control group. The dominant flora of large intestines like Bifidobacterium and anaerobic cocci were found in high levels after diets with fermented lupine.

Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

Abstract The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30u2009°C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread.

Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

The nutritional strategies to improve the quality of food products of animal origin are relatively new approach. In this work the solid state fermentation (SSF) and traditional submerged fermentation (TF) with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria was applied for treatment of Satureja montana L. plants (SMP). The effect of fermented SMP additives on ready-to-cook minced pork (RCMP) quality and safety was studied. Viability of LAB in SMP medium significantly (pu2009<u20090.05) depended on type of fermentation (TF and SSF). Supplementation of RCMP with SSF SMP reduced the growth of mesophilic bacteria up to 34xa0% during 120xa0h storage, while TF SMP additives had lower effect (up to 17.4xa0%) compared to control sample. The highest antimicrobial activity against pathogens showed SSF SMP additives fermented with P. acidilactici. Sensory analysis indicated the significant (pu2009<u20090.05) acceptability increase of RCMP prepared with 3xa0% SSF SMP additives. The addition of SMP increased tenderness and water holding capacity and enriched the RCMP with biologically active compounds such as ρ-cimene, γ-terpinene and carvacrol. Both types of SMP fermented with tested LAB strains influenced the significant (pu2009<u20090.05) reduction of total biogenic amines in the RCMP (to 0.3xa0mg/kg d.w.) compared to control sample (43.96xa0mg/kg d.w.). SMP fermented with BLIS producing LAB could be a good alternative for RCMP processing to prevent meat decolouration and microbial spoilage, thus increasing acceptability and shelf-life of meat products.

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready – to cook – minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93xa0%. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) - fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8.94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography–mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5xa0% additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

Seed treatment with lactic acid bacteria against seed-borne pathogens of spring wheat

Antifungal potential of lactic acid bacteria (LAB) such as Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8, KTU05-9 and KTU05-10 was tested on naturally contaminated wheat seeds. LAB influence on fungal growth on kernels, seedling diseases and seed germination was examined by laboratory and field experiments. KTU05-10 was selected and later used for seed treatment as solitary strain and in two- or three-component mixtures with KTU05-7 and KTU05-6. The occurrence of Fusarium spp. on wheat kernels in agar plate assays was decreased by seed treatment with all LAB cultures, and the efficacy of each strain depended on incubation temperature. Inoculation of wheat kernels with strains of solitary KTU05-10 and in mixtures with KTU05-7 and KTU05-6 significantly reduced the incidence of Fusarium spp., Bipolaris sorokiniana and Alternaria spp. LAB influence on seed germination and seedling diseases was observed in laboratory and field experiments, but in most cases, this influence was insignificant.

Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

Abstract The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12u2009months (7.0 log10 cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (L+/D−), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB during fermentation. Fermentation with P. acidilactici reduce mycotoxins content in fermented cereal by-products. According to our results, P. acidilactici multiplied in potato juice could be used for cereal by-products fermentation, as a potential source to produce safer food/feed bioproduct with high amount of probiotic LAB for industrial production.

Evaluation of the potential of utilizing lactic acid bacteria and dairy wastewaters for methane production

The aim of this study was to assess the potential of utilizing Lactobacillus delbrüeckii spp. bulgaricus in order to improve the characteristics of dairy wastewater and produce biomethane. Nuclear magnetic resonance was utilized to assess the metabolites present in the unprocessed wastewater. It was determined that wastewater is a good source of important bio-refinery relevant compounds and therefore wastewater has a potential to be utilized during fermentation as nutrients source. Upon wastewater fermentation, the chemical oxygen demand and biological oxygen demand significantly decreased (respectively 97.0 and 97.8%). Protocols were tested for one- and two-stage fermentation. During the one-stage fermentation, lactic acid bacteria were not added to the wastewater. During the two-stage fermentation, acetogenesis and methanogenesis occurred separately with the addition of L. delbdueckii during the acetogenesis stage. The highest yield of methane was obtained from wastewater upon two-stage fermentation (76% two-stages compared to 38% one-stage). Therefore, L. delbrüeckii have the potential to be utilized to ferment dairy WWs and produce methane. Such treatment of wastewater not only produces methane, but also decreases the polluting effect of the waste streams, by reducing the chemical oxygen demand and biological oxygen demand to 0.199 and 0.031u2009g/l, respectively.

TRIZ Evolution Trends as an Approach for Predicting the Future Development of the Technological Systems in the Food Industry

Innovation is regarded as a vital element for the development of new technologies to create a competitive advantage in the food industry. The innovation process in the food companies is principally driven by two strategies: the technological change (technology push) and the market orientation (market pull). Although both strategies provide the elements to encourage innovation, they can be only applied to solve specific problems or needs that are easily identified limiting their applicability. A new alternative strategy to innovate is to try to anticipate the future developments of technological food systems from an evolutionary perspective based on the TRIZ Evolution Trends (TETs). Thus, to improve the innovation process in the food industry, the present research proposes to combine elements of the TRIZ Evolution Trends, the technology push and the market pull strategies to create an approach to suggest recommendation of the most favorable transformation to improve or develop technological food systems. An example is presented to demonstrate the usefulness of this approach.

Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains: Influence of Contaminants on ethanol from wheat

BACKGROUNDnHigher alcohols and esters have a negative impact on ethanol quality; therefore, to analyze the influence of mycotoxins and pesticides on higher alcohols and esters formation during ethanol production from contaminated cereal grains is of outstanding importance.nnnRESULTSnIn this study, the yield of ethanol and the composition of volatile by-products (acetaldehyde, methyl acetate, ethyl acetate, methanol, propanol, isobutanol, amyl and isoamyl alcohols) after fermentation of wheat grains artificially contaminated with Fusarium sporotrichioides and pesticides (triasulfuron and sulfosulfuron) were analyzed. Wheat grains contamination with triasulfuron significantly reduced ethanol yield and increased isobutanol and ethyl acetate content. Moreover, wheat grains infection with F.xa0sporotrichioides significantly increased methyl acetate, ethyl acetate, isobutanol, and amyl and isoamyl alcohols content. Significant differences between pesticides and wheat variety on volatile compounds formation in ethanol has been estimated.nnnCONCLUSIONnThe results showed that grains contaminated with F.xa0sporotrichioides and pesticides significantly influenced the process of alcoholic fermentation that leads to variation of by-products in ethanol, including higher alcohols, esters, and aldehydes.

The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content: Scalded flour for wheat bread…

The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production.nnnPRACTICAL APPLICATIONnThe addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production.