The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (L. uvarum LUHS245, L. casei LUHS210, L. curvatus LUHS51, L. plantarum LUHS135, P. acidilactici LUHS29, L. plantarum LUHS122, L. coryniformins LUHS71, L. paracasei LUHS244, P. pentosaceus LUHS183, L. faraginis LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (w/w) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (p ≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive “happy” emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.

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The objective of this research was to evaluate the chemical composition of grain of 20 winter wheat, rye and triticale varieties grown in Lithuania. The grain of the tested varieties was analysed for crude protein, crude fat, crude ash, crude fibre, and amino acids. The Pearson's correlation coefficient between the components of grain chemical composition (except amino acids) was calculated. The highest concentration of crude protein was determined for the variety 'SW Talentro' (triticale) and the lowest for the rye variety 'Palazzo' (P < 0.05). Among the wheat varieties tested, the 'Mariboss' contained the highest concentration of crude fat (1.56% dry matter) and crude fibre (2.19% dry matter) (P < 0.05). Among the rye varieties tested, the highest and dominant mean content of neutral detergent fibre was determined for the variety 'Matador' (20.59% dry matter) (P < 0.05). The grain of wheat varieties had a high content of acid detergent fibre ('Rigi') and acid detergent lignin ('Mariboss') (P < 0.05). Furthermore, a very strong correlation was determined between individual fibre fractions of grain, that is between hemicellulose and neutral detergent fibre content (r = 0.99) and between acid detergent fibre and cellulose (r = 0.93). A negative correlation was determined between the crude protein and nitrogen-free extract (r = −0.83). The study revealed that the wheat variety 'Zentos', the rye variety 'Dankowskie Amber' and the tirticale variety 'SW Talentro' accumulated a higher amount of amino acids in comparison with the other cereal varieties tested. The results of the study showed that the chemical composition (crude protein, essential amino acids, nitrogenfree extract, neutral detergent fibre) of grain of the triticale varieties was more similar to that of wheat varieties compared with rye varieties.

The current study was aimed to determine the total phenolic content and antioxidant activity, rutin, quercetin and phenolic acids content in buckwheat, husked and common oats, winter spelt, winter and spring wheat grain with and without husks or glume, only husks or glume as well as to estimate phenolic compounds ratio and to compare their distribution between cereal grain and husks or glume. In this way to ascertain the losses of phenolic compounds in grain which will be used for food production. Total phenolic content and antioxidant activity were determined using the spectrophotometric method and individual phenolic compounds were estimated by high performance liquid chromatography. The significantly highest total phenolic content (10.2 ± 1.6 mg g -1 dry weight (d.w.) in grain with husks and 14.1 ± 2.0 mg g -1 d.w. in husks), antioxidant activity (2-4 times), rutin concentration (from 146.5 to 406.3 µg g -1 d.w.) and with a few exceptions hydroxybenzoic acids concentrations of all group of cereal samples (grain with and without husks or glume and only husks or glume) were established for buckwheat. Oats grain without husks or only husks were distinguished by the highest quercetin content, which was higher in husked oats samples (31-89 µg g -1 d.w.). The highest total phenolic acids content was in common oats husks (882.4 µg g -1 d.w.). Ferulic and p-coumaric acid significantly (P < 0.01) predominated in all oats and wheat samples and accounted for about 70-90% of the total phenolic acids content. Syringic acid is characteristic of oats, winter spelt and winter wheat grain without glume and only glume. In all group of cereal samples sinapic acid predominated only in cereal grain with and without husks or glume. Significantly (P < 0.05) higher concentrations of vanillic, p-hydroxybenzoic, 3,4-dihydroxybenzoic, p-coumaric, ferulic acids, total phenolic content, antioxidant activity were quantified in cereal husks or glume compared with those in grain with and without husks or glume.

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