Browsing by Author "Ruibys, Romas"
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- Changes in lacto-fermented agaricus bisporus (white and brown varieties) mushroom characteristics, including biogenic amine and volatile compound formationPublication . Bartkiene, Elena; Zarovaite, Paulina; Starkute, Vytaute; Mockus, Ernestas; Zokaityte, Egle; Zokaityte, Gintare; Rocha, João Miguel; Ruibys, Romas; Klupsaite, DovileThis study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation with Lacticaseibacillus casei No. 210, Lactiplantibacillus plantarum No. 135, Lacticaseibacillus paracasei No. 244, and Pediococcus acidilactici No. 29 strains. Fermented white and brown A. bisporus showed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brown A. bisporus. The highest monounsaturated and polyunsaturated FA contents were found in Lp. plantarum No. 135 fermented white and brown A. bisporus, respectively. For the first time, the VC profile of fermented A. bisporus was analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. Fermented A. bisporus received good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain and A. bisporus variety were significant on the intensity of emotions “happy” and “sad”, while all analysed factors and their interactions were significant on the intensity of “angry” and “disgusted” (p ≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.
- Characteristics of lacto-fermented whey, milk, hemp and lupine proteinsPublication . Bartkiene, Elena; Klupsaite, Dovile; Starkute, Vytaute; Mockus, Ernestas; Bartkevics, Vadims; Ruibys, Romas; Batkeviciute, Gabija; Özogul, Fatih; Khalid, Muhammad Usman; Rocha, João MiguelLacto-fermentation of proteins not only improves their biological and functional value but also causes nutritional and biochemical alteration as well as the formation of undesirable compounds, which needs to be monitored. The aim of this study was to evaluate the changes in whey, milk, hemp and lupine protein characteristics (acidity, microbiological parameters, color characteristics, free amino acid (AA) profile, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations) during lacto-fermentation with Pediococcus acidilactici LUHS29 and Pediococcus pentosaceus LUHS183 strains. Greater lactic acid bacteria growth and drop in pH was found in fermented plant proteins than in the animal ones. The contents of free essential and non-essential AAs were increased in all proteins fermented with the LUHS29 strain. This strain also possessed a greater GABA-producing ability in all fermented proteins. Compared to plant proteins, fermented animal proteins exhibited less GABA and total BA contents. Fermented hemp proteins had the highest BA content (on average, 215.8 mg/kg), while milk proteins fermented with LUHS183 for 48 h had the lowest value. P. acidilactici LUHS29 strain could be beneficial for a notable enhancement of AA and GABA in proteins, while the monitoring of BA synthesis in fermented hemp proteins needs specific attention.
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reductionPublication . Starkute, Vytaute; Bartkiene, Elena; Mockus, Ernestas; Rocha, João Miguel; Cernauskas, Darius; Mozuriene, Erika; Ruibys, Romas; Orhun, Gul Ebru; Klupsaite, DovileThis study aimed to assess how non-treated (N), milled (M), and with Lactiplantibacillus plantarum fermented (F) green lentils affect the quality and safety parameters, including volatile compound (VC) profile and acrylamide (AA) concentration, of wheat bread (WB). The overall acceptability (OA) of WB with 5, 10, 15, and 20% lentils, as well as with 25% the non-M F and N non-F lentils was similar to that of the control. The addition of M lentils resulted in a higher increase in AA concentration in WB, compared to those prepared with non-M lentils. Lentil quantity and type added significantly influenced most of the VC formation in bread. Correlations between AA content in WB and separate VC were found. Finally, it can be suggested to supplement the bread with 5, 10, or 15% fermented non-milled green lentils to provide the safest variant with a low AA level as well as favorable OA.
- Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formationPublication . Mockus, Ernestas; Zokaityte, Egle; Starkute, Vytaute; Klupsaite, Dovile; Ruibys, Romas; Rocha, João Miguel; Bartkevics, Vadims; Bartkiene, ElenaThe aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = −0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
- Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit qualityPublication . Bartkiene, Elena; Valionyte, Aiste; Starkute, Vytaute; Klupsaite, Dovile; Mockus, Ernestas; Zokaityte, Egle; Cernauskas, Darius; Rocha, João Miguel; Özogul, Fatih; Ruibys, Romas; Liatukas, Zilvinas; Ruzgas, VytautasIn this study, the non-treated and lacto-fermented (with Lacticaseibacillus paracasei LUHS244) wholemeal of new breed lines of colored wheat (blue 8558-1 and black 8472-5) and traditional wheat "Silva", was evaluated for the lactic acid bacteria (LAB) viable count, acidity, color parameters, amino acid (AA) profile, gamma-aminobutyric acid (GABA), and biogenic amine content. The addition of 50, 100, 150, 200, and 250 g of tested wheat wholemeal was used for biscuit preparation. The chromaticity characteristics of the dough and biscuits, dough pH, acrylamide concentration, overall acceptability, and volatile compounds (VC) were examined. In most cases, fermentation increased the AA and GABA contents in wheat wholemeal. The main biogenic amines in tested wholemeal were putrescine and spermidine. Wheat wholemeal, fermented for 48 h, was selected for biscuit preparation due to its lower pH and higher LAB viable counts. The acrylamide concentration showed correlations with individual VCs. In conclusion, wheat biscuits prepared with 200 and 250 g of non-fermented “Silva” wheat wholemeal, 50 and 100 g of non-fermented and fermented blue wheat wholemeal, as well as 50, 100, and 150 g of non-fermented black wheat wholemeal can be recommended for achieving appropriate acrylamide concentration reduction without impairing the sensory acceptability of the product.
- Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)Publication . Starkute, Vytaute; Bartkiene, Elena; Mockus, Ernestas; Radvila, Emilis; Matuzeviciute, Daiva; Balynaite, Kamile; Bredikis, Arvydas; Ilgunaite, Gabriele; Juskaite, Akvile; Cho, Vaneck; Rocha, João Miguel; Cernauskas, Darius; Ruibys, Romas; Mozuriene, Erika; Akin, Meleksen; Curtis, Tanya; Klupsaite, DovileThis study investigated the effects of untreated, milled, and fermented with Lactiplantibacillus plantarum No. 122 red lentils (Lens culinaris L.) on the quality and safety parameters of wheat bread (WB). The quantity (5, 10, 15, 20 and 25 %) and type of lentils added significantly influenced WB specific volume. Bread with 10 % of fermented non-milled (FNM) and 15 % of fermented milled (FM) lentils exhibited lower porosity (average, 52.4 %), while the highest total titratable acidity (1.12°N) was observed in bread enriched with 25 % of (FM) lentils. Enrichment with red lentils increased acrylamide levels in most breads to 14–44 ?g/kg. A moderate correlation (?0.415–0.449) was found between acrylamide levels and certain VOCs of WB. Breads containing 10 and 15 % (FM) and (FNM) lentils showed overall acceptability scores (average, 4.1) similar to control bread. In conclusion, adding 5 % of non-fermented/fermented lentils to WB allowed for high acceptability without increasing acrylamide concentrations.