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The role of oxygen in the liquid fermentation of wheat bran

Otto Savolainen (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; R. Coda ; K. Suomi ; K. Katina ; R. Juvonen ; K. Hanhineva ; K. Poutanen
Food Chemistry (0308-8146). Vol. 153 (2014), p. 424-431.
[Artikel, refereegranskad vetenskaplig]

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.

Nyckelord: Wheat bran, Bioprocessing, Sourdough, Aeration, Mass spectrometry, LACTIC-ACID BACTERIA, SOURDOUGH FERMENTATION, AMINO-ACID, PHENOLIC-COMPOUNDS, AROMA COMPOUNDS, OLIVE OIL, BREAD, HYDROXYTYROSOL, ANTIOXIDANT, MICROFLORA



Denna post skapades 2014-04-10. Senast ändrad 2015-12-17.
CPL Pubid: 196534

 

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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)

Ämnesområden

Livsmedelsvetenskap

Chalmers infrastruktur