Browsing by Author "Starkute, Vytaute"
Now showing 1 - 10 of 11
Results Per Page
Sort Options
- Changes in chemical composition of lentils, including Gamma-Aminobutyric Acid and volatile compound formation during submerged and solid-state fermentation with Pediococcus acidilacticiPublication . Mockus, Ernestas; Starkute, Vytaute; Klupsaite, Dovile; Bartkevics, Vadims; Borisova, Anastasija; Sarunaite, Lina; Arlauskiene, Ausra; Rocha, João Miguel; Bartkiene, ElenaThe aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
- 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.
- Changes in the physicochemical properties of chia (Salvia hispanica L.) seeds during solid-state and submerged fermentation and their influence on wheat bread quality and sensory profilePublication . Bartkiene, Elena; Rimsa, Arnoldas; Zokaityte, Egle; Starkute, Vytaute; Mockus, Ernestas; Cernauskas, Darius; Rocha, João Miguel; Klupsaite, DovileThis study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physicochemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (omega-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 mu g/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.
- 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.
- Characteristics of unripened cow milk curd cheese enriched with raspberry (Rubus idaeus), blueberry (Vaccinium myrtillus) and elderberry (Sambucus nigra) industry by-productsPublication . Starkute, Vytaute; Lukseviciute, Justina; Klupsaite, Dovile; Mockus, Ernestas; Klementaviciute, Jolita; Rocha, João Miguel; Özogul, Fatih; Ruzauskas, Modestas; Viskelis, Pranas; Bartkiene, ElenaThe aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH− (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH− of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
- Correction: Starkute et al. Characteristics of unripened cow milk curd cheese enriched with raspberry (Rubus idaeus), blueberry (Vaccinium myrtillus) and elderberry (Sambucus nigra) industry by-products. Foods 2023, 12, 2860Publication . Starkute, Vytaute; Lukseviciute, Justina; Klupsaite, Dovile; Mockus, Ernestas; Klementaviciute, Jolita; Rocha, João Miguel; Özogul, Fatih; Ruzauskas, Modestas; Viskelis, Pranas; Bartkiene, Elena
- 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 lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrumPublication . Starkute, Vytaute; Zokaityte, Egle; Klupsaite, Dovile; Mockus, Ernestas; Zokaityte, Gintare; Tusas, Saulius; Miseikiene, Ramute; Stankevicius, Rolandas; Rocha, João Miguel; Bartkiene, ElenaIn this study we hypothesized that the relations between the bovine colostrum (BC) microbiota, biogenic amine (BA) as well as volatile compound (VC) profiles can lead to new deeper insights concerning the BC changes during the biological preservation. To implement such an aim, BC samples were collected from 5 farms located in Lithuania and fermented with Lactiplantibacillus plantarum and Lacticaseibacillus paracasei strains. Nonfermented and fermented BC were subjected to microbiological [lactic acid bacteria (LAB), Escherichia coli, and total bacteria (TBC), total Enterobacteriaceae (TEC) and total mold and yeast (M-Y) viable counts] and physicochemical (pH, color coordinates, BA content and VC profile) parameters evaluation, and the relationship between the tested parameters were also further analyzed. In comparison pH and dry matter (DM) of nonfermented samples, significant differences were not found, and pH of BC was, on average, 6.30, and DM, on average, 27.5%. The pH of fermented samples decreased, on average, until 4.40 in Lp. plantarum fermented group, and, on average, until 4.37 in Lc. paracasei fermented group. Comparing color characteristics among nonfermented BC groups, significant differences between lightness (L*) and yellowness (b*) were not detected, however, the origin (i.e., agricultural company), LAB strain used for fermentation and the interaction between these factors were statistically significant on BC redness (a*) coordinate. The microbial contamination among all the tested BC groups was similar. However, different LAB strains used for BC fermentation showed different effects toward the microbial contamination reduction, and specifically Lc. paracasei was more effective than Lp. plantarum strain. Predominant BA in BC were putrescine and cadaverine. The main VC in nonfermented and fermented BC were decane, 2-ethyl-1-hexanol, dodecane, 1,3-di-tert-butylbenzene, 3,6-dimethyldecane and tetradecane. Moreover, this study showed worrying trends with respect to the frozen colostrum storage, because most of the dominant VC in BC were contaminants from the packaging material. Additionally, significant correlations between separate VC and microbial contamination were obtained. Finally, these experimental results showed that the separate VC in BC can be an important marker for biological as well as chemical contamination of BC. Also, it should be pointed out that despite the fermentation with LAB is usually described as a safe and natural process with many advantages, control of BA in the end product is necessary.
- 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.
- Multifunctional nutraceutical composition based on fermented spirulina, apple cider vinegar, Jerusalem artichoke, and bovine colostrumPublication . Bartkiene, Elena; Starkute, Vytaute; Jomantaite, Ieva; Zokaityte, Egle; Mockus, Ernestas; Tolpeznikaite, Ernesta; Zokaityte, Gintare; Petrova, Penka; Santini, Antonello; Rocha, João Miguel; Özogul, Fatih; Klupsaite, DovileThe main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)—pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)—pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals—hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer—fermented SP; II—fermented BC and JAP; III—ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.