Bran fermentation as a means to enhance technological properties and bioactivity of rye

Kati Katina, Arja Laitila, Riikka Juvonen, Kirsi-Helena Liukkonen, S. Kariluoto, V. Piironen, R. Landberg, P. Åman, Kaisa Poutanen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

160 Citations (Scopus)

Abstract

Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12–14 h fermentation at 25 °C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran.
Original languageEnglish
Pages (from-to)175-186
JournalFood Microbiology
Volume24
Issue number2
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

bran
rye
Fermentation
fermentation
rye bran
pentosans
alkylresorcinols
ferulic acid
solubilization
Folic Acid
folic acid
Secale
bioprocessing
Bacteria
spore-forming bacteria
microbial load
peeling
Phytochemicals
Growth
Spores

Keywords

  • Rye bioactivity
  • Phytochemicals
  • Sourdough fermentation
  • Pentosans

Cite this

Katina, Kati ; Laitila, Arja ; Juvonen, Riikka ; Liukkonen, Kirsi-Helena ; Kariluoto, S. ; Piironen, V. ; Landberg, R. ; Åman, P. ; Poutanen, Kaisa. / Bran fermentation as a means to enhance technological properties and bioactivity of rye. In: Food Microbiology. 2007 ; Vol. 24, No. 2. pp. 175-186.
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Katina, K, Laitila, A, Juvonen, R, Liukkonen, K-H, Kariluoto, S, Piironen, V, Landberg, R, Åman, P & Poutanen, K 2007, 'Bran fermentation as a means to enhance technological properties and bioactivity of rye', Food Microbiology, vol. 24, no. 2, pp. 175-186. https://doi.org/10.1016/j.fm.2006.07.012

Bran fermentation as a means to enhance technological properties and bioactivity of rye. / Katina, Kati; Laitila, Arja; Juvonen, Riikka; Liukkonen, Kirsi-Helena; Kariluoto, S.; Piironen, V.; Landberg, R.; Åman, P.; Poutanen, Kaisa (Corresponding Author).

In: Food Microbiology, Vol. 24, No. 2, 2007, p. 175-186.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Bran fermentation as a means to enhance technological properties and bioactivity of rye

AU - Katina, Kati

AU - Laitila, Arja

AU - Juvonen, Riikka

AU - Liukkonen, Kirsi-Helena

AU - Kariluoto, S.

AU - Piironen, V.

AU - Landberg, R.

AU - Åman, P.

AU - Poutanen, Kaisa

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N2 - Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12–14 h fermentation at 25 °C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran.

AB - Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12–14 h fermentation at 25 °C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran.

KW - Rye bioactivity

KW - Phytochemicals

KW - Sourdough fermentation

KW - Pentosans

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DO - 10.1016/j.fm.2006.07.012

M3 - Article

VL - 24

SP - 175

EP - 186

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

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ER -