The role of oxygen in the liquid fermentation of wheat bran
Artikel i vetenskaplig tidskrift, 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

Författare

Otto Savolainen

Itä-Suomen Yliopisto

R. Coda

Teknologian Tutkimuskeskus (VTT)

Politecnico di Bari

K. Suomi

Teknologian Tutkimuskeskus (VTT)

K. Katina

Teknologian Tutkimuskeskus (VTT)

R. Juvonen

Teknologian Tutkimuskeskus (VTT)

K. Hanhineva

Itä-Suomen Yliopisto

K. Poutanen

Itä-Suomen Yliopisto

Teknologian Tutkimuskeskus (VTT)

Food Chemistry

0308-8146 (ISSN)

Vol. 153 424-431

Ämneskategorier

Livsmedelsvetenskap

DOI

10.1016/j.foodchem.2013.12.062

Mer information

Senast uppdaterat

2020-05-25