Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial <i>Pediococcus acidilactici</i> strain LUHS29

Bartkienė, Elena; Mozūrienė, Erika; Lėlė, Vita; Zokaitytė, Eglė; Gružauskas, Romas; Jākobsone, Ida; Juodeikienė, Gražina; Ruibys, Romas; Bartkevičs, Vadims

doi:10.1002/fsn3.1311

Cited by 27 publications

(23 citation statements)

References 33 publications

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“…The previous research of Bartkiene et al. (2020) showed that the total BA content in barley by‐products was reduced after SSF and SMF with P. acidilactici LUHS29. It was reported that L. plantarum , L. sakei , L. pentosus , Pediococcus acidilactici, and L. casei had the ability to degrade in vitro tyramine histamine and putrescine (Alvarez & Moreno‐Arribas, 2014).…”

Section: Resultsmentioning

confidence: 87%

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Gunasekaran

Lėlė

Šakienė

et al. 2020

Food Science & Nutrition

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The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end‐product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.

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Section: Resultsmentioning

confidence: 87%

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Gunasekaran

Lėlė

Šakienė

et al. 2020

Food Science & Nutrition

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“…Many factors influence the fermentation process (microorganisms, substrates, moisture content, environmental conditions, etc.). However, complex compounds are metabolized into simpler forms [23]. The types of microorganisms and their characteristics, as well as the fermentation conditions, will result in the formation of different final metabolites, such as lactic acid, bacteriocins, ethanol, etc., because different microorganisms may react distinctly to specific substrates and conditions [35].…”

Section: Fermented Feed Characteristicsmentioning

confidence: 99%

“…In this study, we hypothesized that antimicrobial property possessing LAB can contribute to safe local feed stock incorporation in piglets' diet, modify the microbiota of piglets, and ensure health and growth performance of the animal. Furthermore, fermented feed is already partly degraded, including degradation of protein to free amino acids [22][23][24]. Therefore, we also hypothesized that fermented feed will reduce ammonia emission.…”

Section: Introductionmentioning

confidence: 99%

Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock

Vadopalas

Ružauskas

Lėlė

et al. 2020

Animals

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The aim of this study was to apply newly isolated antimicrobial characteristic possessing lactic acid bacteria (LAB) starters (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, L. plantarum LUHS135, and Lactobacillus uvarum LUHS245) for local stock (rapeseed meal) fermentation and to evaluate the influence of changing from an extruded soya to biomodified local stock in a feed recipe on piglets’ fecal microbiota, health parameters, growth performance, and ammonia emission. In addition, biomodified rapeseed meal characteristics (acidity and microbiological) were analyzed. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly distributed into two groups: a control group fed with basal diet and a treated group fed with fermented feed (500 g/kg of total feed). The study showed that the selected LAB starter combination can be recommended for rapeseed meal fermentation (viable LAB count in fermented feed 8.5 ± 0.1 log10 CFU/g and pH 3.94 ± 0.04). At the beginning of the in vivo experiment, the microbial profiles in both piglet groups were very similar: The highest prevalence was Prevotella (34.6–38.2%) and Lactobacillus (24.3–29.7%). However, changing from an extruded soya to fermented rapeseed meal in the feed recipe led to desirable changes in piglets’ fecal microbiota. There was a more than four-fold higher Lactobacillus count compared to the control group. Furthermore, there was significantly lower ammonia emission (20.6% reduction) in the treated group section. Finally, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance, as well as in a more sustainable manner.

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“…The L. plantarum LUHS122, L. casei LUHS210, L. farraginis LUHS206, P. acidilactici LUHS29, L. plantarum LUHS135 and L. uvarum LUHS245 strains were obtained from the Lithuanian University of Health Sciences collection (Kaunas, Lithuania). Our previous studies showed that the above-mentioned strains inhibit various pathogenic and opportunistic microorganisms and are suitable for fermentation of various cereal substrates [18][19][20][21][22], as well for rapeseed meal fermentation [23]. The rapeseed meal, water and LAB strains (equal parts of each strain by volume) suspension (3% from dry matter of feed mass, v/m), containing 8.9 log 10 colony forming units CFU/mL, was fermented at 30 ± 2 • C for 12 h. The fermentation process involves wheat and rapeseed meal (1:1 ratio).…”

Section: Lab Strains Used For Feed Fermentation Feed Fermentation Anmentioning

confidence: 99%

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets

Vadopalas

Badaras

Ružauskas

et al. 2020

Animals

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The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szállás u. 5. 1107 Budapest, Hungary) piglets’ blood parameters, gut microbial composition, growth performance and ammonia emission. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly divided into four groups with 100 piglets each: SnonV—non-vaccinated piglets fed with control group compound feed; SV—vaccinated piglets fed with control group compound feed; RFnonV—non-vaccinated piglets fed with fermented compound feed; RFV—vaccinated piglets fed with fermented compound feed. Samples from 10 animals per group were collected at the beginning and end of the experiment. Metagenomic analysis showed that fermentation had a positive impact on the Lactobacillus prevalence during the post-weaning period of pigs, and vaccination had no negative impact on microbial communities. Although a higher amount of Lactobacillus was detected in vaccinated, compared with non-vaccinated groups. At the end of experiment, there was a significantly higher LAB count in the faeces of both vaccinated compared to non-vaccinated groups (26.6% for SV and 17.2% for RFV), with the highest LAB count in the SV group. At the end of experiment, the SV faeces also had the highest total bacteria count (TBC). The RFV group had a 13.2% increase in total enterobacteria count (TEC) at the end of experiment, and the SV group showed a 31.2% higher yeast/mould (Y/M) count. There were no significant differences in the average daily gain (ADG) among the groups; however, there were significant differences in the feed conversion ratios (FCR) between several groups: SV vs. SnonV (11.5% lower in the SV group), RFV vs. RFnonV (10.2% lower in the RFnonV group) and SV vs. RFV (21.6% lower in the SV group). Furthermore, there was a significant, very strong positive correlation between FCR and TEC in piglets’ faeces (R = 0.919, p = 0.041). The lowest ammonia emission was in RFV group section (58.2, 23.8, and 47.33% lower compared with the SnonV, SV and RFnonV groups, respectively). Notably, there was lower ammonia emission in vaccinated groups (45.2% lower in SV vs. SnonV and 47.33% lower in RFV vs. RFnonV). There was also a significant, very strong positive correlation between ammonia emission and Y/M count in piglets’ faeces at the end of the experiment (R = 0.974; p = 0.013). Vaccination as a separate factor did not significantly influence piglets’ blood parameters. Overall, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance in a more sustainable manner. However, to evaluate the influence of vaccination and its interaction with other parameters (feed, piglets’ age, breed, etc.) on piglets’ parameters, additional studies should be performed and methods should be standardised to ensure the results may be compared.

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Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

Cited by 27 publications

References 33 publications

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets

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