Bran fermentation as a means to enhance technological properties and bioactivity of rye

K. Katina, A. Laitila, R. Juvonen, K.-H. Liukkonen, S. Kariluoto, V. Piironen, R. Landberg, P. Åman, K. Poutanen

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but. during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12-14 h fermentation at 25 degrees C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran. (c) 2006 Published by Elsevier Ltd.
Alkuperäiskielienglanti
LehtiFood Microbiology
Vuosikerta24
Numero2
Sivut175-186
Sivumäärä12
ISSN0740-0020
DOI - pysyväislinkit
TilaJulkaistu - 2007
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Lainaa tätä

Katina, K. ; Laitila, A. ; Juvonen, R. ; Liukkonen, K.-H. ; Kariluoto, S. ; Piironen, V. ; Landberg, R. ; Åman, P. ; Poutanen, K. / Bran fermentation as a means to enhance technological properties and bioactivity of rye. Julkaisussa: Food Microbiology. 2007 ; Vuosikerta 24, Nro 2. Sivut 175-186.
@article{da6d309f3cc649669d6c2f0507b5f6e1,
title = "Bran fermentation as a means to enhance technological properties and bioactivity of rye",
abstract = "Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but. during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12-14 h fermentation at 25 degrees C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran. (c) 2006 Published by Elsevier Ltd.",
keywords = "Pentosans, Phytochemicals, Rye bioactivity, Sourdough fermentation, article, bacterial count, bread, dietary fiber, fermentation, food control, food handling, growth, development and aging, Lactobacillus, methodology, microbiology, population dynamics, rye, temperature, time, Bread, Colony Count, Microbial, Dietary Fiber, Fermentation, Food Handling, Food Microbiology, Industrial Microbiology, Population Dynamics, Secale cereale, Temperature, Time Factors, Bacteria (microorganisms)",
author = "K. Katina and A. Laitila and R. Juvonen and K.-H. Liukkonen and S. Kariluoto and V. Piironen and R. Landberg and P. {\AA}man and K. Poutanen",
year = "2007",
doi = "10.1016/j.fm.2006.07.012",
language = "English",
volume = "24",
pages = "175--186",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "ACADEMIC PRESS INC ELSEVIER SCIENCE",
number = "2",

}

Katina, K, Laitila, A, Juvonen, R, Liukkonen, K-H, Kariluoto, S, Piironen, V, Landberg, R, Åman, P & Poutanen, K 2007, 'Bran fermentation as a means to enhance technological properties and bioactivity of rye', Food Microbiology, Vuosikerta 24, Nro 2, Sivut 175-186. https://doi.org/10.1016/j.fm.2006.07.012

Bran fermentation as a means to enhance technological properties and bioactivity of rye. / Katina, K.; Laitila, A.; Juvonen, R.; Liukkonen, K.-H.; Kariluoto, S.; Piironen, V.; Landberg, R.; Åman, P.; Poutanen, K.

julkaisussa: Food Microbiology, Vuosikerta 24, Nro 2, 2007, s. 175-186.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Bran fermentation as a means to enhance technological properties and bioactivity of rye

AU - Katina, K.

AU - Laitila, A.

AU - Juvonen, R.

AU - Liukkonen, K.-H.

AU - Kariluoto, S.

AU - Piironen, V.

AU - Landberg, R.

AU - Åman, P.

AU - Poutanen, K.

PY - 2007

Y1 - 2007

N2 - Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but. during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12-14 h fermentation at 25 degrees C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran. (c) 2006 Published by Elsevier Ltd.

AB - Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but. during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12-14 h fermentation at 25 degrees C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran. (c) 2006 Published by Elsevier Ltd.

KW - Pentosans

KW - Phytochemicals

KW - Rye bioactivity

KW - Sourdough fermentation

KW - article

KW - bacterial count

KW - bread

KW - dietary fiber

KW - fermentation

KW - food control

KW - food handling

KW - growth, development and aging

KW - Lactobacillus

KW - methodology

KW - microbiology

KW - population dynamics

KW - rye

KW - temperature

KW - time

KW - Bread

KW - Colony Count, Microbial

KW - Dietary Fiber

KW - Fermentation

KW - Food Handling

KW - Food Microbiology

KW - Industrial Microbiology

KW - Population Dynamics

KW - Secale cereale

KW - Temperature

KW - Time Factors

KW - Bacteria (microorganisms)

U2 - 10.1016/j.fm.2006.07.012

DO - 10.1016/j.fm.2006.07.012

M3 - Article

VL - 24

SP - 175

EP - 186

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - 2

ER -