Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains

Abstract

The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of Lactiplantibacillus plantarum-LUHS122 and -LUHS135, Lacticaseibacillus casei-LUHS210, Lentilactobacillus farraginis-LUHS206, Pediococcus acidilactici-LUHS29, and Liquorilactobacillus uvarum-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log10 CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log10 CFU/g). Further metagenomic analysis showed that Lactobacillus spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure Lactobacillus spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds.

Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure

“…The combined application of Lactobacillus plantarum and Lactobacillus buchneri had the lowest NH 3 -N content and the best inhibition of protein degradation. The NH 3 -N content of the Lactobacillus plantarum addition group was higher than that of CK after aerobic exposure, further validating the unfavorable effect of Lactobacillus plantarum in the aerobic exposure phase, as it can be used as a growth substrate for spoilage-bearing yeasts and molds [ 39 ].…”

Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

“…paracasei (244/LUHS244] were obtained from the Lithuanian University of Health Sciences collection (Kaunas, Lithuania) and selected for BCOL fermentation, taking into account their ability to ferment lactose [29]. Before the experiment, the selected LAB strains were separately stored at −80 • C in a Microbank system (Pro-Lab Diagnostics, Bromborough, UK) and grown on de Man, Rogosa, Sharpe (MRS) broth (CM 0359, Oxoid, Hampshire, UK) at 30 • C for 48 h prior to use [30].…”

“…Sample preparation and dansylation were performed according to the method of Ben-Gigirey et al (1999) [31], with some modifications [30]. A homogenous sample (target of ~1 g) was weighed in a 15 mL sample tube, and the analytes were extracted with 10 mL of aqueous 0.1 M HCl solution by shaking for 1 h. The resultant mixture was centrifuged at 4000 RPM for 5 min.…”

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

“…Fermentation is being used to enhance the nutritional profile and sensory and technological properties of cereals, pseudocereals, and oilseeds, leading to lower anti-nutritional factors as well as higher protein content and antioxidant capacity [14,15]. Lactic acid bacteria (LAB) are commonly employed in the food and feed industries and are generally regarded as safe (GRAS).…”