Biofortification of multi-grain substrates by probiotic yeast

被引:15
作者
Banik, Abhijit [1 ,2 ]
Ghosh, Kuntal [3 ]
Pal, Shilpee [4 ]
Halder, Suman Kumar [1 ]
Ghosh, Chandradipa [2 ]
Mondal, Keshab Chandra [1 ]
机构
[1] Vidyasagar Univ, Dept Microbiol, Midnapore 721102, India
[2] Vidyasagar Univ, Dept Human Physiol Community Hlth, Midnapore, India
[3] Midnapore City Coll, Dept Biol Sci, Paschim Medinipur, Midnapore, India
[4] Vidyasagar Univ, Dept Microbiol, Bioinformat Infrastruct Facil Ctr, Midnapore, India
关键词
Saccharomyces cerevisiae; biofortification; phytate; trypsin inhibitor; in vitro starch digestibility; FTIR; SOLID-STATE FERMENTATION; SACCHAROMYCES-CEREVISIAE; ANTIOXIDANT PROPERTIES; PROTEIN ENRICHMENT; ACID; METABOLISM; IMPACT; STARCH; CONSTITUENTS; PRODUCTS;
D O I
10.1080/08905436.2020.1833913
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
In the current study, probiotic yeast strain, Saccharomyces cerevisiae AKP1 was assessed for its potential as a starter culture in multi-grain (rice, pulses, and soybean, 3:1:1) substrates fermentation. The impact of fermentation of multi-grain-based food on proximate composition, antinutrients, and antioxidants was evaluated. Fermented product showed significant increments (P <.05) in protein (13.6%) and fiber (1.8%) content. Moreover, the rapidly digestible starch (27.5%) and resistant starch (15.0%) levels were found to increase significantly (P <.05) while the slowly digestible starch level decreased (87.7%) in the fermented food sample. After 4 days of fermentation, total phenolic and total flavonoid contents increased by 83.0% and 69.8%, respectively, with a greater antioxidant potential of 85.9%. The fermented food sample showed a significant reduction in the phytate (64.5%) and trypsin inhibitor activity (19.9%) (P <.05) with a substantial increase in phytase level (P <.05). Fourier transform infrared spectroscopy clearly revealed the alteration of physico-chemical properties during fermentation with S. cerevisiae AKP1. Gas chromatography-mass spectrometry analysis detected the presence of 38 volatile compounds in the fermented food material with the prevalence of fatty acids such as palmitic acid, linoleic acid, among others; alcohols such as isoamyl alcohol, 2,3-butanediol, among others; and esters such as ethyl-2-methylbutanoate. Thus, probiotic yeast S. cerevisiae AKP1 could improve the dietary and functional characteristics of multi-grain substrates and could be regarded as a potential starter for multi-grain substrates fermentation.
引用
收藏
页码:283 / 305
页数:23
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