Prethodno priopćenje
https://doi.org/10.17113/ftb.54.03.16.4459
The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds
Małgorzata Kasprowicz-Potocka
; Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
Paulina Borowczyk
; Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
Anita Zaworska
; Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
Włodzimierz Nowak
; Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
Andrzej Frankiewicz
; Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
Piotr Gulewicz
; Poznan Science and Technology Park of Adam Mickiewicz University Foundation, Rubież 46, PL-61-612 Poznan, Poland
Sažetak
The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the Chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain.
Ključne riječi
yeast; fermentation; lupin; nutritional value; antinutritional factors
Hrčak ID:
165266
URI
Datum izdavanja:
8.9.2016.
Posjeta: 1.382 *