Wheat Germ Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro

Files in This Item:
 File SizeFormat
DownloadFoods 2022.pdf1.04 MBAdobe PDF
Title: Wheat Germ Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro
Authors: Bayat, ElnazMoosavi-Nasab, MarziehFazaeli, MahboubehMajdinasab, MarjanMirzapour-Kouhdasht, ArminGarcía-Vaquero, Marco
Permanent link: http://hdl.handle.net/10197/12966
Date: 14-Apr-2022
Online since: 2022-07-04T15:24:01Z
Abstract: Wheat germ, a by-product of the flour milling industry, is currently commercialized mainly for animal feed applications. This study aims to explore and optimize the process of wheat germ fermentation to achieve products with enhanced nutritional composition and biological properties and further characterize the fermented products generated using these optimum conditions. The type of microorganism (Saccharomyces cerevisiae 5022 (yeast) and Lactobacillus plantarum strain 299v (bacteria)), pH (4.5, 6, and 7.5) and fermentation time (24, 48, and 72 h) were optimized using response surface methodology (RSM) aiming to achieve fermented products with high total phenol content (TPC), dimethoxy benzoquinone (DMBQ) and antioxidant activities. Optimum fermentation conditions were achieved using L. plantarum, pH 6, 48 h, generating extracts containing TPC (3.33 mg gallic acid equivalents/g), DMBQ (0.56 mg DMBQ/g), and DPPH radical scavenging (86.49%). These optimally fermented products had higher peptide concentrations (607 μg/mL), gamma-aminobutyric acid (GABA) (19,983.88 mg/kg) contents compared to non-fermented or yeast-fermented products. These findings highlight the influence of fermentation conditions of wheat germ and the promising industrial application of wheat germ fermentation for developing food products with enhanced biological properties promising for their commercialization as functional foods.
Funding Details: Department of Agriculture, Food and the Marine
European Commission Horizon 2020
Type of material: Journal Article
Publisher: MDPI
Journal: Foods
Volume: 11
Issue: 8
Start page: 1
End page: 12
Copyright (published version): 2022 the Authors
Keywords: GABALactobacillus plantarumSaccharomyces cerevisiaeAntioxidantGamma-aminobutyric acidPeptidesQuinoneWheat germ
DOI: 10.3390/foods11081125
Language: en
Status of Item: Peer reviewed
ISSN: 2304-8158
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by/3.0/ie/
Appears in Collections:Agriculture and Food Science Research Collection

Show full item record

Page view(s)

53
Last Week
3
Last month
checked on Aug 13, 2022

Download(s)

5
checked on Aug 13, 2022

Google ScholarTM

Check

Altmetric


If you are a publisher or author and have copyright concerns for any item, please email research.repository@ucd.ie and the item will be withdrawn immediately. The author or person responsible for depositing the article will be contacted within one business day.