Fermentation performance of lactic acid bacteria in different lupin substrates—influence and degradation ability of antinutritives and secondary plant metabolites

Aims The main objectives were to determine the influence of secondary plant metabolites and antinutritives in lupin seeds on the fermentation performance of lactic acid bacteria and to study their ability to degrade these substances. The suitability of lupin raw materials as fermentation substrates...

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Bibliographic Details
Published in:Journal of applied microbiology 2015-10, Vol.119 (4), p.1075-1088
Main Authors: Fritsch, C., Vogel, R. F., Toelstede, S.
Format: Article
Language:English
Subjects:
Acids
Bacteria
Bacteriology
Bifidobacterium - metabolism
Bifidobacterium animalis
Fermentation
Flour - microbiology
Lactic Acid - metabolism
lactic acid bacteria
Lactobacillus plantarum
Lactobacillus plantarum - metabolism
Lactococcus lactis
Lactococcus lactis - metabolism
lupin
Lupinus - microbiology
Lupinus angustifolius
Magnesium
Metabolites
Nutritive Value
oligosaccharides
Pediococcus - metabolism
Pediococcus pentosaceus
phytic acid
Phytic Acid - metabolism
Raw materials
secondary plant metabolites
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Summary:Aims The main objectives were to determine the influence of secondary plant metabolites and antinutritives in lupin seeds on the fermentation performance of lactic acid bacteria and to study their ability to degrade these substances. The suitability of lupin raw materials as fermentation substrates was examined. Methods and Results To evaluate the fermentation performance, microbial growth, metabolite formation and substrate uptake in three different lupin substrates was monitored. On the one hand, a lupin protein isolate, which contained only trace amounts of phytochemicals was used in the study. On the other hand, the flour of Lupinus angustifolius cv. Boregine and the flour of the alkaloid rich lupin Lupinus angustifolius cv. Azuro were inoculated with Bifidobacterium animalis subsp. lactis, Pediococcus pentosaceus, Lactobacillus plantarum and Lactococcus lactis subsp. lactis. The micro‐organisms showed no significant differences in the fermentation performance on the different lupin flours. Similarly, the growth of most strains on lupin protein isolate was comparable to that on the lupin flours. The fermentation with Bifidobacterium animalis subsp. lactis led to a significant decrease in flatulence causing oligosaccharides. During fermentation with Lactobacillus plantarum the phytic acid content was partially degraded. Conclusions Neither the secondary plant metabolites nor the antinutritives of lupin flour inhibited the growth or metabolic activity of the tested micro‐organisms. Therefore, lupin flour is suitable for lactic fermentation. Some strains showed the ability to degrade oligosaccharides or phytic acid. Significance and Impact of the Study This work contributes to the fundamental knowledge of the metabolism of lactic acid bacteria during fermentation of lupin substrates. Fermentation of lupin raw materials could be used to improve the nutritional value of the substrates due to the reduction of antinutritives.
ISSN:1364-5072
1365-2672
DOI:10.1111/jam.12908