Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.

ABSTRACT: Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat

SUBMITTER: Bartkiene E 

PROVIDER: S-EPMC9773212 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature