The role of oxygen in the liquid fermentation of wheat bran

O I Savolainen (Corresponding Author), Rosanna Coda, Katja Suomi, Katina Kati, Riikka Juvonen, K Hanhineva, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

15 Citations (Scopus)

Abstract

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
Original languageEnglish
Pages (from-to)424-431
Number of pages8
JournalFood Chemistry
Volume153
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

Dietary Fiber
wheat bran
anaerobic conditions
Fermentation
sourdough
Bacteria
fermentation
Oxygen
Metabolites
oxygen
aeration
Yeast
lactic acid bacteria
liquids
Lactic Acid
Liquids
Caffeic Acids
Yeasts
metabolites
yeasts

Keywords

  • Aeration
  • bioprocessing
  • mass spectrometry
  • sourdough
  • wheat bran

Cite this

Savolainen, O I ; Coda, Rosanna ; Suomi, Katja ; Kati, Katina ; Juvonen, Riikka ; Hanhineva, K ; Poutanen, Kaisa. / The role of oxygen in the liquid fermentation of wheat bran. In: Food Chemistry. 2014 ; Vol. 153. pp. 424-431.
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The role of oxygen in the liquid fermentation of wheat bran. / Savolainen, O I (Corresponding Author); Coda, Rosanna; Suomi, Katja; Kati, Katina; Juvonen, Riikka; Hanhineva, K; Poutanen, Kaisa.

In: Food Chemistry, Vol. 153, 2014, p. 424-431.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - The role of oxygen in the liquid fermentation of wheat bran

AU - Savolainen, O I

AU - Coda, Rosanna

AU - Suomi, Katja

AU - Kati, Katina

AU - Juvonen, Riikka

AU - Hanhineva, K

AU - Poutanen, Kaisa

PY - 2014

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N2 - 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

AB - 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

KW - Aeration

KW - bioprocessing

KW - mass spectrometry

KW - sourdough

KW - wheat bran

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SN - 0308-8146

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