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Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization.
- Source :
-
Food chemistry [Food Chem] 2018 Oct 30; Vol. 264, pp. 64-72. Date of Electronic Publication: 2018 May 04. - Publication Year :
- 2018
-
Abstract
- Spirulina platensis is a high-nutrient blue-green alga with a long history as a food supplement. In this study, the mixed fermentation of Spirulina with Lactobacillus plantarum and Bacillus subtilis was investigated using random-centroid optimization to improve deodorization of off-flavor and hydrolysis of protein. Fermented Spirulina with the maximum total viable counts of both organisms achieved best sensory characteristics and degree of proteolysis among those with different maximum biomass. The mixed fermentation noticeably reduced the volatile compounds of Spirulina, and yielded the highest relative contents (>85%) of acetoin and other odorants collectively producing a creamy aroma. Approximately one-third of the Spirulina proteins were hydrolyzed, yielding over 16% polypeptides and increasing the ratio of essential amino acids to total free amino acids to 1.5-fold compared with unfermented Spirulina. Fermentation with B. subtilis and L. plantarum effectively improved the odor and protein availability of Spirulina.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)
- Subjects :
- Acetoin analysis
Acetoin metabolism
Amino Acids metabolism
Dietary Supplements
Fermentation
Humans
Hydrolysis
Industrial Microbiology methods
Odorants analysis
Spirulina chemistry
Taste
Volatile Organic Compounds analysis
Volatile Organic Compounds metabolism
Bacillus subtilis physiology
Lactobacillus plantarum physiology
Spirulina physiology
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 264
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 29853406
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.05.027