The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation

The effect of Pediococcus acidilactici and Lactobacillus sakei strains on biogenic amines (BAs) formation during submerged and solid state fermentation of Lupinus luteus and Lupinus angustifolius was analysed. The composition of lupin seeds was evaluated and the influence of fermentation on free amino acid (FAA) profile was investigated. The highest protein and carbohydrate contents were found in L. luteus var. 'Vilciai', the highest carbohydrate contents - in L angustifolius hybrid lines No. 1701 and No. 1800, and fat - in L angustifolius hybrid lines No. 1700, No. 1703 and No. 1734. The interaction between the fermentation method, the bacterial strains used and lupin varieties had significant effects on the acidity parameters and lactic acid bacteria count in fermented samples. There was a significant effect (P < 0.0001) between all interaction groups on FAA profile and BAs formation in lupin seeds. Solid state fermentation showed a higher effectiveness in comparison to submerged due to lower total BAs contents in most samples. Optimization of the fermentation process (selection of the microorganisms, the lupin variety, and the fermentation conditions) allows to improve safety of high-quality proteinaceous ingredients. (C) 2016 Elsevier Ltd. All rights reserved.