TY - JOUR
T1 - Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation
AU - Mockus, Ernestas
AU - Zokaityte, Egle
AU - Starkute, Vytaute
AU - Klupsaite, Dovile
AU - Ruibys, Romas
AU - Rocha, João Miguel
AU - Bartkevics, Vadims
AU - Bartkiene, Elena
N1 - Funding Information:
This work is based upon the work from COST Action 18101 SOURDOMICS—Sourdough biotechnology network toward novel, healthier and sustainable food and bioprocesses ( https://sourdomics.com/ ; https://www.cost.eu/actions/CA18101/ , accessed in 2022-12-01), where the author EB is the Vice-Chair and leader of the working group 6 “Project design and development innovative prototypes of products and small-scale processing technologies” and the author JR is the Chair and Grant Holder Scientific Representative, and is supported by COST (European Cooperation in Science and Technology) ( https://www.cost.eu/ , accessed in 2022-12-01). COST is a funding agency for research and innovation networks. Regarding the author JR, he is financially supported by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020-UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC).
Publisher Copyright:
Copyright © 2023 Mockus, Zokaityte, Starkute, Klupsaite, Ruibys, Rocha, Bartkevics and Bartkiene.
PY - 2023/4/13
Y1 - 2023/4/13
N2 - The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = −0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
AB - The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = −0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
KW - Biogenic amines
KW - Gamma-aminobutyric acid
KW - Lactic acid bacteria
KW - Lentils (Lens culinaris L.)
KW - Solid-state fermentation
UR - http://www.scopus.com/inward/record.url?scp=85153793268&partnerID=8YFLogxK
U2 - 10.3389/fnut.2023.1118710
DO - 10.3389/fnut.2023.1118710
M3 - Article
C2 - 37125035
AN - SCOPUS:85153793268
SN - 2296-861X
VL - 10
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 1118710
ER -