Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites

Abstract

This work contributes to the fundamental knowledge of the metabolism of lactic acid bacteria during fermentation of lupin substrates. Fermentation of lupin raw materials could be used to improve the nutritional value of the substrates due to the reduction of antinutritives.

Effects of fermentation of narrow-leafed lupine (<i>L. angustifolius</i>) seeds on their chemical composition and physiological parameters in rats

“…Fermentation using bacteria (Fritsch et al, 2015) or yeast (Kasprowicz-Potocka et al, 2015) caused also the decrease in phytate content by about 20%, and it was confirmed in our study. The observed changes indicate that fermentation increases the activity of native phytase, which can disintegrate insoluble organic complexes with minerals.…”

“…Vidal-Valverde et al (1993) by fermenting lentils received a total reduction of these compounds. Also, lupine fermentation conducted by Fritsch et al (2015) using Bifidobacterium lactis significantly reduced the RFO content.…”

“…Narrow-leafed lupine (Lupinus angustifolius) is the most popular among lupine species cultivated in Poland because of better growth condition, lower antinutrients content and lower fibre content than other species. Fermentation of lupine was successfully carried out with the use of bacteria (L. sakai, P. pentosaceus), fungi (A. oryzae) and yeast (S. cerevisiae, C. utilis) (Suliburska et al, 2009;Bartkiene et al, 2013;Fritsch et al, 2015;Kasprowicz-Potocka et al, 2015). The nutrient contents of products fermented by these microorganisms are different.…”

“…The nutrient contents of products fermented by these microorganisms are different. Bacteria generally reduce pH and decompose structural carbohydrates, whereas yeast increase protein and reduce antinutritive factors (ANF) (Fritsch et al, 2015). Some bacterial strains are capable of using lupanine, the predominant quinolizidine alkaloid in lupine species, as a sole carbon source (Santana et al, 2002).…”

Effect of detoxification methods on the quality and safety of jojoba (Simmondsia chinensis) meal

“…Lactobacillus acidophilus strain recorded the highest reduction of antinutrition factors and simmondsin content followed by L. plantrium , Bifidobacterium angulatum , and Streptococcus thermophiles . The results agreed with Swezey et al (), Van Boven et al (), Labib et al (), El‐Adawy et al (), Aljuobori et al (), and Fritsch, Vogel, and Toelstede () who reported that some LAB such as L. acidophilus , L. plantrum , and L. arizonensis could remove simmondsin and antinutrition factors (phenols and phytic acid) by LAB production of phytase that is responsible for degradation of phytic acid and plant secondary metabolites. The results corroborate reports that DJM could be a good source of protein and other nutrients (Kumar et al, ).…”