Biofortification of multi-grain substrates by probiotic yeast

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-10-01 DOI:10.1080/08905436.2020.1833913

Abhijit Banik, Kuntal Ghosh, Shilpee Pal, S. Halder, C. Ghosh, K. C. Mondal

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引用次数: 9

Abstract

ABSTRACT In the current study, probiotic yeast strain, Saccharomyces cerevisiae AKP1 was assessed for its potential as a starter culture in multi-grain (rice, pulses, and soybean, 3:1:1) substrates fermentation. The impact of fermentation of multi-grain-based food on proximate composition, antinutrients, and antioxidants was evaluated. Fermented product showed significant increments (P <.05) in protein (13.6%) and fiber (1.8%) content. Moreover, the rapidly digestible starch (27.5%) and resistant starch (15.0%) levels were found to increase significantly (P <.05) while the slowly digestible starch level decreased (87.7%) in the fermented food sample. After 4 days of fermentation, total phenolic and total flavonoid contents increased by 83.0% and 69.8%, respectively, with a greater antioxidant potential of 85.9%. The fermented food sample showed a significant reduction in the phytate (64.5%) and trypsin inhibitor activity (19.9%) (P <.05) with a substantial increase in phytase level (P <.05). Fourier transform infrared spectroscopy clearly revealed the alteration of physico-chemical properties during fermentation with S. cerevisiae AKP1. Gas chromatography–mass spectrometry analysis detected the presence of 38 volatile compounds in the fermented food material with the prevalence of fatty acids such as palmitic acid, linoleic acid, among others; alcohols such as isoamyl alcohol, 2,3-butanediol, among others; and esters such as ethyl-2-methylbutanoate. Thus, probiotic yeast S. cerevisiae AKP1 could improve the dietary and functional characteristics of multi-grain substrates and could be regarded as a potential starter for multi-grain substrates fermentation.

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利用益生菌酵母对多粒基质进行生物强化

摘要在本研究中，评估了益生菌酵母菌株酿酒酵母AKP1作为多谷物（大米、豆类和大豆，3:1:1）底物发酵的发酵剂的潜力。评估了多谷物食品发酵对其基本成分、抗营养素和抗氧化剂的影响。发酵产物的蛋白质（13.6%）和纤维（1.8%）含量显著增加（P＜0.05）。此外，在发酵食品样品中，快速消化淀粉（27.5%）和抗性淀粉（15.0%）水平显著增加（P＜0.05），而慢速消化淀粉水平下降（87.7%）。发酵4d后总酚和总黄酮含量分别提高83.0%和69.8%，具有85.9%的更大抗氧化潜力。发酵食品样品的植酸酶水平显著提高（P＜0.05），同时植酸酶（64.5%）和胰蛋白酶抑制剂（19.9%）活性显著降低（P＜.05）。傅里叶变换红外光谱清楚地揭示了酿酒酵母AKP1发酵过程中理化性质的变化。气相色谱-质谱分析检测到发酵食品中存在38种挥发性化合物，其中脂肪酸含量较高，如棕榈酸、亚油酸等；醇，例如异戊醇、2，3-丁二醇等；和酯如2-甲基丁酸乙酯。因此，益生菌酵母酿酒酵母AKP1可以改善多谷物基质的膳食和功能特性，可作为多谷物基质发酵的潜在发酵剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.