Lactic acid bacteria strains were identified from wheatgerm by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used as starters to produce sourdough fermented wheatgerm (SFWG). The chemical and nutritionalcharacteristics of SFWG were compared to those of the raw wheatgerm (RWG). Lipase activity in SFWG was ca. 2.6-fold lower than that found in RWG. As shown by SPME/GC/MS analysis, most of the volatile compounds derived from lipid oxidation during storage (40 days) were at markedly lower levels in SFWG compared to RWG. Fermentation of wheatgerm increased of ca. 50% the concentration of free amino acids. Glu markedly decreased in SFWG, due to its conversion in GABA. The concentration of the anti-nutritional factor raffinose also decreased in SFWG. The in vitro protein digestibility, the concentration of total phenols, phytase and antioxidant activities were increased by fermentation.
Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ / Rizzello, Cg; Nionelli, L; Coda, R; DE ANGELIS, M; Gobbetti, M. - 119:(2010), pp. 1079-1089. [10.1016/j.foodchem.2009.08.016]
Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ
RIZZELLO CG;
2010
Abstract
Lactic acid bacteria strains were identified from wheatgerm by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used as starters to produce sourdough fermented wheatgerm (SFWG). The chemical and nutritionalcharacteristics of SFWG were compared to those of the raw wheatgerm (RWG). Lipase activity in SFWG was ca. 2.6-fold lower than that found in RWG. As shown by SPME/GC/MS analysis, most of the volatile compounds derived from lipid oxidation during storage (40 days) were at markedly lower levels in SFWG compared to RWG. Fermentation of wheatgerm increased of ca. 50% the concentration of free amino acids. Glu markedly decreased in SFWG, due to its conversion in GABA. The concentration of the anti-nutritional factor raffinose also decreased in SFWG. The in vitro protein digestibility, the concentration of total phenols, phytase and antioxidant activities were increased by fermentation.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
