Title PRB kietafazės fermentacijos taikymas maistinių lubinų sėklų skaidulinėmis medžiagomis praturtintų frakcijų perdirbimui į bioproduktus kvietinės duonos ir/ar pieno rūgšties gamybai /
Translation of Title The application of LAB solid state fermentation for the conversion of narrow lupine fractions enriched with dietary fiber to bioproducts for wheat bread and/or lactic acid production.
Authors Mykolaitis, Sigitas
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Pages 85
Keywords [eng] fractions enriched by lupine seed fibers ; enzymatic hydrolysis, lactic acid bacteria, solid state fermentation ; ultrasound processing ; baked goods ; lactic acid stereoisomers
Abstract [eng] Waste-free raw materials processing when by-products are recycled into beneficial food ingredients or/and chemicals has been considerably emphasized during the last decades. Secondary products of raw materials of vegetable origin processing if not used rationally can become a source of environmental pollution. The work researches the opportunities of lactic acid bacteria (PRB) under solid state fermentation (KF) use for production of wheat bread and/or lactic acid with the help of fractions enriched with nutritional content of lupine seeds (LSMF) fiber processing into bio products. Different enzyme preparations (Alphastar and Celustar) and their combinations for lupine fractions, enriched with dietary fiber, (LSMF) saccharification selecting variants which provided the greatest composition content of reducing saccharides were tested in the primary stage of the experiment. Enzymatic LSMF processing had a significant statistical impact on the increase of amylase and xylanase activity during PRB solid state fermentation (24 hours). Ultrasound enzymatic LSMF processing of PRB (37 kHz) inactivated enzymes, and the impact of this factor was more effective for amylase than xylanase activity. Using ultrasound in fermentation processes the enzymatic activity is influenced by fermentation conditions: greater reduction of amylase activity is determined at higher humidity of the medium (65 %) than using KF (45 %). Evaluating LSMF usage for nutritional value increase of wheat bread by both traditional and developing methods (applying FaceReader computer programme). The best quality of bakery products is obtained using PRB enzymatic LSMF additive of 15 % flour mass. Processing LSMF into lactic acid (PR) it is important to choose the origin of lactic acid bacteria (PRB), which ensures the highest lactic acid concentrations (176,51) mg/kg with Pediococcus pentosaceus 9). LSMF processing before PRB fermentation, composition of enzymatic preparations are important factors for PR concentration increase up to 22 %. Therefore, applying innovative technological decisions on secondary products of lupine seed processing into proteins can become a valuable raw material suitable for production of food products and/or chemicals.
Dissertation Institution Kauno technologijos universitetas.
Type Master thesis
Language Lithuanian
Publication date 2016