The role of oxygen in the liquid fermentation of wheat bran

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

    Research output: Contribution to journalArticleScientificpeer-review

    25 Citations (Scopus)


    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
    Publication statusPublished - 2014
    MoE publication typeA1 Journal article-refereed


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


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