The role of oxygen in the liquid fermentation of wheat bran
Journal article, 2014

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. (C) 2013 Elsevier Ltd. All rights reserved.

OLIVE OIL

Mass spectrometry

Sourdough

ANTIOXIDANT

LACTIC-ACID BACTERIA

AMINO-ACID

AROMA COMPOUNDS

HYDROXYTYROSOL

Wheat bran

Bioprocessing

MICROFLORA

Aeration

BREAD

PHENOLIC-COMPOUNDS

SOURDOUGH FERMENTATION

Author

Otto Savolainen

University of Eastern Finland

R. Coda

Technical Research Centre of Finland (VTT)

Polytechnic University of Bari

K. Suomi

Technical Research Centre of Finland (VTT)

K. Katina

Technical Research Centre of Finland (VTT)

R. Juvonen

Technical Research Centre of Finland (VTT)

K. Hanhineva

University of Eastern Finland

K. Poutanen

University of Eastern Finland

Technical Research Centre of Finland (VTT)

Food Chemistry

0308-8146 (ISSN) 1873-7072 (eISSN)

Vol. 153 424-431

Subject Categories

Food Science

DOI

10.1016/j.foodchem.2013.12.062

More information

Latest update

5/25/2020