Literature DB >> 27956868

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds.

Małgorzata Kasprowicz-Potocka1, Paulina Borowczyk1, Anita Zaworska1, Włodzimierz Nowak1, Andrzej Frankiewicz1, Piotr Gulewicz2.   

Abstract

The effect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profile of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker's yeast and Fermivin 7013 strain.

Entities:  

Keywords:  antinutritional factors; fermentation; lupin; nutritional value; yeast

Year:  2016        PMID： 27956868      PMCID： PMC5151217          DOI： 10.17113/ftb.54.03.16.4459

Source DB:  PubMed          Journal:  Food Technol Biotechnol        ISSN： 1330-9862            Impact factor:   3.918


  9 in total

1.  The influence of lupin seed germination on the chemical composition and standardized ileal digestibility of protein and amino acids in pigs.

Authors:  K Chilomer; M Kasprowicz-Potocka; P Gulewicz; A Frankiewicz
Journal:  J Anim Physiol Anim Nutr (Berl)       Date:  2012-04-28       Impact factor: 2.130

Review 2.  Fermented liquid feed for pigs.

Authors:  Joris A M Missotten; Joris Michiels; Anneke Ovyn; Stefaan De Smet; Noël A Dierick
Journal:  Arch Anim Nutr       Date:  2010-12       Impact factor: 2.242

3.  Some relationships between the amino acid contents of proteins and their nutritive values for the rat.

Authors:  H H MITCHELL; R J BLOCK
Journal:  J Biol Chem       Date:  1946-06       Impact factor: 5.157

4.  Specificity of yeast (Saccharomyces cerevisiae) in removing carbohydrates by fermentation.

Authors:  Seung-Heon Yoon; Rupendra Mukerjea; John F Robyt
Journal:  Carbohydr Res       Date:  2003-05-01       Impact factor: 2.104

5.  Effect of fermented feed on the microbial population of the gastrointestinal tracts of pigs.

Authors:  R L van Winsen; B A Urlings; L J Lipman; J M Snijders; D Keuzenkamp; J H Verheijden; F van Knapen
Journal:  Appl Environ Microbiol       Date:  2001-07       Impact factor: 4.792

6.  Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products.

Authors:  O R Ogunremi; A I Sanni; R Agrawal
Journal:  J Appl Microbiol       Date:  2015-08-02       Impact factor: 3.772

7.  Biological utilisation of pearl millet flour fermented with yeasts and lactobacilli.

Authors:  N Khetarpaul; B M Chauhan
Journal:  Plant Foods Hum Nutr       Date:  1991-10       Impact factor: 3.921

8.  Food safety evaluation of broccoli and radish sprouts.

Authors:  Cristina Martínez-Villaluenga; Juana Frías; Piotr Gulewicz; Krzysztof Gulewicz; Concepción Vidal-Valverde
Journal:  Food Chem Toxicol       Date:  2008-01-08       Impact factor: 6.023

9.  Brewer's yeast efficiently degrades phytate phosphorus in a corn-soybean meal diet during soaking treatment.

Authors:  Gyo-Moon Chu; Hideyuki Ohmori; Tomoyuki Kawashima; Masayuki Funaba; Tohru Matsui
Journal:  Anim Sci J       Date:  2009-08       Impact factor: 1.749
  9 in total
  3 in total

1.  The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds.

Authors:  Łukasz Łopusiewicz; Emilia Drozłowska; Paulina Trocer; Paweł Kwiatkowski; Artur Bartkowiak; Annett Gefrom; Monika Sienkiewicz
Journal:  Molecules       Date:  2020-12-08       Impact factor: 4.411

2.  A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity.

Authors:  Yan Wang; Hao Sun; Xiaolan Liu
Journal:  Foods       Date:  2022-07-16

Review 3.  Solid-state fermented plant protein sources in the diets of broiler chickens: A review.

Authors:  Oladapo Olukomaiya; Chrishanthi Fernando; Ram Mereddy; Xiuhua Li; Yasmina Sultanbawa
Journal:  Anim Nutr       Date:  2019-07-02
  3 in total

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