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.

AROMA COMPOUNDS

MICROFLORA

SOURDOUGH FERMENTATION

AMINO-ACID

Wheat bran

OLIVE OIL

BREAD

HYDROXYTYROSOL

Mass spectrometry

ANTIOXIDANT

LACTIC-ACID BACTERIA

Sourdough

Bioprocessing

PHENOLIC-COMPOUNDS

Aeration

Författare

Otto Savolainen

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

R. Coda

K. Suomi

K. Katina

R. Juvonen

K. Hanhineva

K. Poutanen

Food Chemistry

0308-8146 (ISSN)

Vol. 153 424-431

Ämneskategorier

Livsmedelsvetenskap

DOI

10.1016/j.foodchem.2013.12.062