The growing focus on sustainable development is encouraging more people to adopt vegetarian diets and alternative protein sources,increasing the demand for natural sources of vitamin B12.Propionibacterium freudenreich...The growing focus on sustainable development is encouraging more people to adopt vegetarian diets and alternative protein sources,increasing the demand for natural sources of vitamin B12.Propionibacterium freudenreichii has been identified as a potent producer of vitamin B12 through fermentation processes.In this study,two distinct batches of beer were produced:one serving as a control comprising probiotic Saccharomyces boulardii CNCM I-745 and Saccharomyces cerevisiae SafAle^(TM) US-05,and the other integrating these yeasts alongside P.freudenreichii DSM 20271.A two-step fermentation approach was adopted,with bacterial fermentation followed by yeast fermentation,to augment the vitamin B12 content in the beer.The application of this methodology resulted in successful enhancement of vitamin B12 levels in the beer,reaching 2.80(±0.3)ng/ml,translating to 1.40(±0.13)μg of vitamin B12 per 500-ml beer bottle.Over the course of an 80-day fermentation period,various parameters including cell counts,sugars,acids,ethanol,volatile compounds and vitamin B12 were monitored.Furthermore,a trained sensory panel was engaged to discern any perceptible differences between the two beer variants.The results suggest that the co-fermented beer exhibited minimal divergence in sensory attributes compared with the yeast-fermented counterpart,implying that the metabolite production by P.freudenreichii did not significantly affect the sensory profile of the beer.This study serves as compelling evidence that the natural fortification of beer with nutritionally significant levels of vitamin B12 can be achieved through fermentation processes involving P.freudenreichii.展开更多
The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recip...The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.展开更多
Cereals are staple foods worldwide.They are often processed using spontaneous fermentation or backslopping.Many cereal-based fermented foods(CBFFs1)are produced in small-scale production units or at household level.De...Cereals are staple foods worldwide.They are often processed using spontaneous fermentation or backslopping.Many cereal-based fermented foods(CBFFs1)are produced in small-scale production units or at household level.Despite growing understanding of the bacterial communities involved in fermentation,many CBFFs remain little explored.A better understanding of these bacterial communities and of the impact of cereal,processing,and the geographical area is essential to harness the potential of their endogenous bacteria.This study investigated the bacterial communities of four traditional CBFFs originating from two African countries,Burkina Faso and Ethiopia,and one European country,Finland,using high throughput 16S rRNA sequencing.CBFFs made from pearl millet,rye and teff include bread,dumplings,pancake-like flatbread and porridge.Lactic acid bacteria(LAB2)dominated all four CBFFs,but their composition and abundance varied with the cereal,geography,and fermentation conditions.Potential pathogenic bacteria were observed,particularly in one CBFF after wet milling in small community milling units.Many LAB strains have properties which can improve health and nutritional status in population.The assessment of the functional properties of LAB isolated from these rarely studied CBFFs and their subsequent use would enable CBFFs with improved nutrient contents at low cost via controlled fermentation.This is of particular importance in Africa where household resources are often limited,but also in Europe where the preparation of homemade fermented foods is increasingly popular.展开更多
基金provided by the University of Helsinki Doctoral School in Environmental,Food and Biological Sciences,Finland.
文摘The growing focus on sustainable development is encouraging more people to adopt vegetarian diets and alternative protein sources,increasing the demand for natural sources of vitamin B12.Propionibacterium freudenreichii has been identified as a potent producer of vitamin B12 through fermentation processes.In this study,two distinct batches of beer were produced:one serving as a control comprising probiotic Saccharomyces boulardii CNCM I-745 and Saccharomyces cerevisiae SafAle^(TM) US-05,and the other integrating these yeasts alongside P.freudenreichii DSM 20271.A two-step fermentation approach was adopted,with bacterial fermentation followed by yeast fermentation,to augment the vitamin B12 content in the beer.The application of this methodology resulted in successful enhancement of vitamin B12 levels in the beer,reaching 2.80(±0.3)ng/ml,translating to 1.40(±0.13)μg of vitamin B12 per 500-ml beer bottle.Over the course of an 80-day fermentation period,various parameters including cell counts,sugars,acids,ethanol,volatile compounds and vitamin B12 were monitored.Furthermore,a trained sensory panel was engaged to discern any perceptible differences between the two beer variants.The results suggest that the co-fermented beer exhibited minimal divergence in sensory attributes compared with the yeast-fermented counterpart,implying that the metabolite production by P.freudenreichii did not significantly affect the sensory profile of the beer.This study serves as compelling evidence that the natural fortification of beer with nutritionally significant levels of vitamin B12 can be achieved through fermentation processes involving P.freudenreichii.
基金The research leading to these results has received funding from EIT Food,the innovation community on Food of the European Institute of Innovation and Technology(EIT),a body of the European Union,under Horizon 2020,the EU Framework Programme for Research and Innovation,under grant agreements no.18025 PROVE and 20316 VALOCAKE.
文摘The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.
基金This work was carried out in the framework of the FolEA project,which is part of the ERA-Net《Developing African-European joint collaboration for Science and Technology》(ERAfrica),with financial support provided by the European Commission under the 7th Framework Program(ERAfrica IC-027,FP-226154).Additional financial support was obtained from the exchange program of IRD.
文摘Cereals are staple foods worldwide.They are often processed using spontaneous fermentation or backslopping.Many cereal-based fermented foods(CBFFs1)are produced in small-scale production units or at household level.Despite growing understanding of the bacterial communities involved in fermentation,many CBFFs remain little explored.A better understanding of these bacterial communities and of the impact of cereal,processing,and the geographical area is essential to harness the potential of their endogenous bacteria.This study investigated the bacterial communities of four traditional CBFFs originating from two African countries,Burkina Faso and Ethiopia,and one European country,Finland,using high throughput 16S rRNA sequencing.CBFFs made from pearl millet,rye and teff include bread,dumplings,pancake-like flatbread and porridge.Lactic acid bacteria(LAB2)dominated all four CBFFs,but their composition and abundance varied with the cereal,geography,and fermentation conditions.Potential pathogenic bacteria were observed,particularly in one CBFF after wet milling in small community milling units.Many LAB strains have properties which can improve health and nutritional status in population.The assessment of the functional properties of LAB isolated from these rarely studied CBFFs and their subsequent use would enable CBFFs with improved nutrient contents at low cost via controlled fermentation.This is of particular importance in Africa where household resources are often limited,but also in Europe where the preparation of homemade fermented foods is increasingly popular.
