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The role of oxygen ...
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Savolainen, Otto,1982Itä-Suomen Yliopisto,University of Eastern Finland
(författare)
The role of oxygen in the liquid fermentation of wheat bran
- Artikel/kapitelEngelska2014
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Nummerbeteckningar
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LIBRIS-ID:oai:research.chalmers.se:5e548495-9a0d-43be-a631-0da6ec8044ca
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https://doi.org/10.1016/j.foodchem.2013.12.062DOI
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https://research.chalmers.se/publication/196534URI
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Språk:engelska
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Sammanfattning på:engelska
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Ämneskategori:art swepub-publicationtype
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Ämneskategori:ref swepub-contenttype
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The extensive use of wheat bran as a food ingredient is limited due to its bitter taste and hard texture. To overcome these, some preprocessing methods, such as fermentation with yeast and lactic acid bacteria or enzymatic treatments have been proposed. The current work studied microbial communities, acidification, ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions. In aerated conditions, yeasts grew better and the production of organic acids was smaller, and hence pH was higher. In anaerobic conditions, lactic acid bacteria and endogenous heterotrophic bacteria grew better. Aeration had a large effect on the sourdough metabolite profile, as analyzed by UPLC-qTOF-MS. Anaerobic conditions induced degradation of ferulic and caffeic acids, whereas the amount of sinapic acid increased. Aeration caused degradation of amino acids and hydroxycinnamic acid derivatives of polyamines. The results suggest that the control of oxygen could be used for tailoring the properties of bran sourdough. (C) 2013 Elsevier Ltd. All rights reserved.
Ämnesord och genrebeteckningar
Biuppslag (personer, institutioner, konferenser, titlar ...)
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Coda, R.Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT),Politecnico di Bari,Polytechnic University of Bari
(författare)
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Suomi, K.Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT)
(författare)
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Katina, K.Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT)
(författare)
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Juvonen, R.Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT)
(författare)
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Hanhineva, K.Itä-Suomen Yliopisto,University of Eastern Finland
(författare)
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Poutanen, K.Itä-Suomen Yliopisto,University of Eastern Finland,Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT)
(författare)
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Itä-Suomen YliopistoTeknologian Tutkimuskeskus (VTT)
(creator_code:org_t)
Sammanhörande titlar
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Ingår i:Food Chemistry: Elsevier BV153, s. 424-4310308-81461873-7072
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