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Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF...

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Autores principales: Choińska, Renata, Piasecka-Jóźwiak, Katarzyna, Woźniak, Łukasz, Świder, Olga, Bartosiak, Elżbieta, Bujak, Marzena, Roszko, Marek Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9681880/
https://www.ncbi.nlm.nih.gov/pubmed/36414746
http://dx.doi.org/10.1038/s41598-022-24690-9
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author Choińska, Renata
Piasecka-Jóźwiak, Katarzyna
Woźniak, Łukasz
Świder, Olga
Bartosiak, Elżbieta
Bujak, Marzena
Roszko, Marek Łukasz
author_facet Choińska, Renata
Piasecka-Jóźwiak, Katarzyna
Woźniak, Łukasz
Świder, Olga
Bartosiak, Elżbieta
Bujak, Marzena
Roszko, Marek Łukasz
author_sort Choińska, Renata
collection PubMed
description Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation.
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spelling pubmed-96818802022-11-24 Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland Choińska, Renata Piasecka-Jóźwiak, Katarzyna Woźniak, Łukasz Świder, Olga Bartosiak, Elżbieta Bujak, Marzena Roszko, Marek Łukasz Sci Rep Article Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation. Nature Publishing Group UK 2022-11-21 /pmc/articles/PMC9681880/ /pubmed/36414746 http://dx.doi.org/10.1038/s41598-022-24690-9 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Choińska, Renata
Piasecka-Jóźwiak, Katarzyna
Woźniak, Łukasz
Świder, Olga
Bartosiak, Elżbieta
Bujak, Marzena
Roszko, Marek Łukasz
Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
title Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
title_full Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
title_fullStr Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
title_full_unstemmed Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
title_short Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
title_sort starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in poland
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9681880/
https://www.ncbi.nlm.nih.gov/pubmed/36414746
http://dx.doi.org/10.1038/s41598-022-24690-9
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