Profile of Modified Sorghum Flour Fermented by Lactobacillus Brevis

Rahayu, Eka Putri; Hidayah, Nikmatul; Adiandri, Resa Setia

doi:10.1088/1755-1315/309/1/012026

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…However, types of bacteria and the fermentation time (Figure 2b-2g), there were no significant effect on the microstructure of fermented adlay flour. Changes in starch granule structure due to the fermentation process have been reported in previous studies, including pearl millet [23] and sorghum [8,9]. During fermentation, microbes produce proteolytic that can removed the protein matrix that envelops starch, resulted in the releasing of its granules [7].…”

Section: Morphology Of Fermented Adlay Flourmentioning

confidence: 83%

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Physicochemical and Functional Properties of Fermented Adlay (Coix lacryma jobi-L) Flour

Kristanti

Ratnawati

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Modification of adlay (Coix lacryma jobi-L) used lactic acid bacteria fermentation had been done. Fermentation caused changes in the function properties of flour. This study aimed to analyze the physicochemical and functional properties of adlay flour fermented using lactic acid bacteria. Adlay polished grains was fermented by lactic acid bacteria at different type and fermentation time. The experimental design used a completely randomized design, two factors and three replications. First factor was bacterial type (Lactobacillus plantarum and Pediococcus acidilactici) and the second was fermentation time (24, 48, 72 h). The result showed that the fermentation process affected the decrease of moisture content, a* value, b* value, water and oil holding capacity, peak viscosity, final viscosity and peak time of adlay flour. Otherwise, the fermentation process increased the L* value of adlay flour. The difference in bacterial type and fermentation time were not significantly affect the moisture content, pasting temperature, and morphology of adlay flour.

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Section: Morphology Of Fermented Adlay Flourmentioning

confidence: 83%

“…However, the fermentation period had not affect the color properties of fermented adlay flour by L. plantarum. The whiteness value of sorghum flour that fermented by L. plantarum [8], L. casei [10], L. brevis [9], and natural inoculum [6] increased with increasing of fermentation period.…”

Section: Physicochemical Properties Of Fermented Adlay Flourmentioning

confidence: 99%

Physicochemical and Functional Properties of Fermented Adlay (Coix lacryma jobi-L) Flour

Kristanti

Ratnawati

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay ( Coix lacryma jobi L.) flour using Rhizopus sp.

Marta,

Firmansyah,

Febiola

et al. 2024

Cogent Food & Agriculture

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Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation

Gandhi¹

2021

J. Pure Appl. Microbiol.

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Pigeon peas are an excellent source of carbohydrates, proteins and other nutrients. Many traditional fermented foods are prepared from cereals and combinations of cereals and pulses that usually contain Lactic acid bacteria (LAB), Bacillus, Enterococcus and yeast. Lactobacillus can be used as a starter culture for such fermentation using pulses, as very few reports are available on fermented pulse-based products. Hence, pulse dal flour was used as a source for isolation of Lactobacillus to maintain their functionality, growth characteristics and activity during food processing. In this study, we investigated the potential of lactobacilli from fermented pigeon pea to utilize carbohydrates, the ability to degrade non-digestible oligosaccharides and the production of the α-galactosidase enzyme. Lactobacillus isolated from six different pulse dal flour grew well during fermentation with carbohydrates in mMRS medium. Among Lactobacillus species, only Lactobacillus brevis displayed the highest α-galactosidase activity (1.24 U/ml), where raffinose was added as the sole carbohydrate source in the medium. The isolate was further tested in pigeon pea fermentation, where it showed maximum activity (1.86 U/ml) and complete hydrolysis of non-digestible oligosaccharides was observed. Overall, usage of Lactobacilli could be an excellent opportunity to design and develop a novel pulse-based fermented product contributing to beneficial bioactive compounds and improving the properties of food.

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Profile of Modified Sorghum Flour Fermented by Lactobacillus Brevis

Cited by 3 publications

References 21 publications

Physicochemical and Functional Properties of Fermented Adlay (Coix lacryma jobi-L) Flour

Physicochemical and Functional Properties of Fermented Adlay (Coix lacryma jobi-L) Flour

Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay ( Coix lacryma jobi L.) flour using Rhizopus sp.

Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation

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