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Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to en...

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Autores principales: Decimo, Marilù, Quattrini, Mattia, Ricci, Giovanni, Fortina, Maria Grazia, Brasca, Milena, Silvetti, Tiziana, Manini, Federica, Erba, Daniela, Criscuoli, Franca, Casiraghi, Maria Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5689044/
https://www.ncbi.nlm.nih.gov/pubmed/29147976
http://dx.doi.org/10.1186/s13568-017-0506-y
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author Decimo, Marilù
Quattrini, Mattia
Ricci, Giovanni
Fortina, Maria Grazia
Brasca, Milena
Silvetti, Tiziana
Manini, Federica
Erba, Daniela
Criscuoli, Franca
Casiraghi, Maria Cristina
author_facet Decimo, Marilù
Quattrini, Mattia
Ricci, Giovanni
Fortina, Maria Grazia
Brasca, Milena
Silvetti, Tiziana
Manini, Federica
Erba, Daniela
Criscuoli, Franca
Casiraghi, Maria Cristina
author_sort Decimo, Marilù
collection PubMed
description Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp., Pediococcus spp. and Wickerhamomyces anomalus. At the end of the fermentation, a natural selection was produced, with the prevalence of Lactobacillus plantarum, Lactobacillus brevis and Kazachstania unispora. This is the first time that a specific association between LAB and yeasts is reported, during the maize bran fermentation process. Enzymatic activities related to this microbial consortium promoted a “destructuration” of the fiber fraction, an increase in soluble dietary fiber and a reduction of phytic acid content. Our data also evidenced a noticeable increment in ferulic acid. The results obtained indicate that fermentation processes represent an efficient biotechnological approach to increase nutritional and functional potential of maize bran. Moreover, the characterization of microbiota involved in natural fermentation process will allow the selection of specific biotypes, with appropriate metabolic and enzymatic activities, to conduct “tailored” fermentation processes and improve brans or whole-meal flours from both nutritional and technological points of view.
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spelling pubmed-56890442017-12-01 Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation Decimo, Marilù Quattrini, Mattia Ricci, Giovanni Fortina, Maria Grazia Brasca, Milena Silvetti, Tiziana Manini, Federica Erba, Daniela Criscuoli, Franca Casiraghi, Maria Cristina AMB Express Original Article Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp., Pediococcus spp. and Wickerhamomyces anomalus. At the end of the fermentation, a natural selection was produced, with the prevalence of Lactobacillus plantarum, Lactobacillus brevis and Kazachstania unispora. This is the first time that a specific association between LAB and yeasts is reported, during the maize bran fermentation process. Enzymatic activities related to this microbial consortium promoted a “destructuration” of the fiber fraction, an increase in soluble dietary fiber and a reduction of phytic acid content. Our data also evidenced a noticeable increment in ferulic acid. The results obtained indicate that fermentation processes represent an efficient biotechnological approach to increase nutritional and functional potential of maize bran. Moreover, the characterization of microbiota involved in natural fermentation process will allow the selection of specific biotypes, with appropriate metabolic and enzymatic activities, to conduct “tailored” fermentation processes and improve brans or whole-meal flours from both nutritional and technological points of view. Springer Berlin Heidelberg 2017-11-16 /pmc/articles/PMC5689044/ /pubmed/29147976 http://dx.doi.org/10.1186/s13568-017-0506-y Text en © The Author(s) 2017 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Article
Decimo, Marilù
Quattrini, Mattia
Ricci, Giovanni
Fortina, Maria Grazia
Brasca, Milena
Silvetti, Tiziana
Manini, Federica
Erba, Daniela
Criscuoli, Franca
Casiraghi, Maria Cristina
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
title Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
title_full Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
title_fullStr Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
title_full_unstemmed Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
title_short Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
title_sort evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5689044/
https://www.ncbi.nlm.nih.gov/pubmed/29147976
http://dx.doi.org/10.1186/s13568-017-0506-y
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