Browse > Article
http://dx.doi.org/10.9721/KJFST.2020.52.5.524

Fermentation of wheat bran through lactic acid bacteria: Changes in flavor components and free amino acids and potential applications in baking  

Na, Yerim (Research Institute of Food and Biotechnology, SPC group)
Park, Sung Hoon (Research Institute of Food and Biotechnology, SPC group)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.5, 2020 , pp. 524-528 More about this Journal
Abstract
The aim of this study was to enhance the use of wheat bran in lactic acid bacteria (LAB) fermentation. LAB fermentation of wheat bran and the flavor components and amino acids of fermentation products were analyzed using gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The results showed that total flavor components increased by 93% and 73% in the animal-based LAB mixture (T2) and plant-based LAB mixture (T3), respectively, after fermentation. Among these components, 2,3-butanedione (diacetyl), known for its buttery flavor, was detected at concentrations of 18.44 ng/g (T2) and 16.95 ng/g (T3). Levels of hexanal and nonanal, which causes off-flavor components in wheat bran, dramatically decreased after T2 fermentation; similarly, levels of total free amino acids decreased by 37.6% (T2) and 36.7% (T3) after fermentation. This may explain why some components were bound to volatile compounds during LAB fermentation. These results suggest that LAB-fermented wheat bran is a potential value-added food material.
Keywords
wheat bran; flavor; volatile compounds; amino acids; lactic acid bacteria;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 An EM, Lee JK, Choi YS. Physicochemical properties of wheat bran in different areas prepared by a high-pressure homogenizer process. Korean J. Food Sci. Technol. 46: 404-409 (2014)   DOI
2 Anderson JW. Health implications of wheat fiber. Am. J. Clin. Nutr. USA 41: 1103-1112 (1985)   DOI
3 Bate NJ, Riley JCM, Thompson JE, Rothstein SJ. Quantitative and qualitative differences in C6-volatile production from the lipoxygenase pathway in an alcohol dehydrogenase mutant of Arabidopsis thaliana. Physiol. Plant 104: 97-104 (1998)   DOI
4 Benito de Cárdenas IL, Ledesma OV, Pesce de Ruiz Holgado AA, Oliver G. Effect of lactate on the growth and production of diacetyl and acetoin by lactobacilli. J. Dairy Sci. 68: 1897-1901 (1985)   DOI
5 Chammas GI, Saliba R, Corrieu G, Beal C. Characterisation of lactic acid bacteria isolated from fermented milk "laban." Int. J. Food Microbiol. 110: 52-61(2006)   DOI
6 Chirinang P, Intarapichet K-O. Amino acids and antioxidant properties of the oyster mushrooms, Pleurotus ostreatus and Pleurotus sajor-caju. Science Asia 35: 326 (2009)   DOI
7 Eriksson CE, Lundgren B, Vallentin K. Odor detectability of aldehydes and alcohols originating from lipid oxidation. Chem. Senses 2: 3-15 (1976)   DOI
8 Chen E. C.-H. The Relative contribution of ehrlich and biosynthetic pathways to the formation of fusel alcohols, J. Am. Soc. Brew. Chem. 36: 1, 39-43 (1978)   DOI
9 Galliard T, Gallagher DM. The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/ flour blends. J. Cereal Sci. 8: 147-154 (1988)   DOI
10 Gilliland SE. Health and nutritional benefits from lactic acid bacteria. FEMS. Microbiol. Rev. 7: 175-188 (1990)   DOI
11 Hsieh RJ. Contribution of lipoxygenase pathway to food flavors. In: Ho C-T, Hartman TG (eds) Lipids in food flavors. ACS., Washington, DC, pp 30-48 (1994)
12 Tavaria FK, Dahl S, Carballo FJ, Malcata FX. Amino acid catabolism and generation of volatiles by lactic acid bacteria. J. Dairy Sci. 85: 2462-2470 (2002)   DOI
13 Hwang JK, Kim CT, Cho SJ, Kim CJ. Effects of various thermal treatments on physicochemical properties of wheat bran. Korean J. Food Sci. Technol. 27: 394-403 (1995)
14 Katina K, Juvonen R, Laitila A. Fermented wheat bran as a functional ingredient in baking. Cereal Chem. 89: 126-134 (2012)   DOI
15 Kim CT, Hwang JK, Cho SJ. Effect of screw configurations and process parameters on characteristics of wheat bran extrudates. Korean J. Food Sci. Technol. 28: 169-178 (1996)
16 Salmenkallio-Marttila M, Katina K, Autio K. Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. Cereal Chem. 78: 429-435 (2001)   DOI
17 Stevenson L, Phillips F, O'sullivan K, Walton J. Wheat bran: its composition and benefits to health, a European perspective. Int. J. Food Sci. Nutr. 63: 1001-1013 (2012)   DOI
18 Tridjoko W. Murti, Christian Bouillanne, Michele Landon, Michel J. De Smazeaud. Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium spp. J. Food Sci. 58: 153-157 (1993)   DOI
19 Vetrimani R, Haridas Rao P. Studies on stabilization of wheat bran. J. Food Sci. Technol. 27: 332-335 (1990)
20 Yvon M, Rijnen L. Cheese flavour formation by amino acid catabolism. Int. Dairy J. 11: 185-201 (2001)   DOI
21 Huang CB, Alimova Y, Myers TM, Ebersole JL. Short- and mediumchain fatty acids exhibit antimicrobial activity for oral microorganisms. Arch. Oral. Biol. 56: 650-654 (2011)   DOI
22 Zhang D, Moore WR. Wheat bran particle size effects on bread baking performance and quality. J. Sci. Food Agric. 79: 805-809 (1999)   DOI
23 Zubaidah E, Nurcholis M, Wulan SN, Kusuma A. Comparative study on synbiotic effect of fermented rice bran by probiotic lactic acid bacteria Lactobacillus casei and newly isolated lactobacillus plantarum B2 in wistar rats. APCBEE Procedia. 2: 170-177 (2012)   DOI