Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains
The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of <i>Lactiplantibacillus plantarum</i>-LUHS122 and -LUHS135, <i>Lacticaseibacillus casei</i>-LUHS210,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/4/136 |
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| author | Elena Bartkiene Romas Gruzauskas Modestas Ruzauskas Egle Zokaityte Vytaute Starkute Dovile Klupsaite Laurynas Vadopalas Sarunas Badaras Fatih Özogul |
| author_facet | Elena Bartkiene Romas Gruzauskas Modestas Ruzauskas Egle Zokaityte Vytaute Starkute Dovile Klupsaite Laurynas Vadopalas Sarunas Badaras Fatih Özogul |
| author_sort | Elena Bartkiene |
| collection | DOAJ |
| description | The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of <i>Lactiplantibacillus plantarum</i>-LUHS122 and -LUHS135, <i>Lacticaseibacillus casei</i>-LUHS210, <i>Lentilactobacillus farraginis</i>-LUHS206, <i>Pediococcus acidilactici</i>-LUHS29, and <i>Liquorilactobacillus uvarum</i>-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log<sub>10</sub> CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log<sub>10</sub> CFU/g). Further metagenomic analysis showed that <i>Lactobacillus</i> spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure <i>Lactobacillus</i> spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds. |
| first_indexed | 2024-03-09T10:37:43Z |
| format | Article |
| id | doaj.art-62e35c07f4bb4a0fa12356e72808f5aa |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T10:37:43Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-62e35c07f4bb4a0fa12356e72808f5aa2023-12-01T20:51:42ZengMDPI AGFermentation2311-56372022-03-018413610.3390/fermentation8040136Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria StrainsElena Bartkiene0Romas Gruzauskas1Modestas Ruzauskas2Egle Zokaityte3Vytaute Starkute4Dovile Klupsaite5Laurynas Vadopalas6Sarunas Badaras7Fatih Özogul8Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaFaculty of Veterinary Medicine, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, TurkeyThe aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of <i>Lactiplantibacillus plantarum</i>-LUHS122 and -LUHS135, <i>Lacticaseibacillus casei</i>-LUHS210, <i>Lentilactobacillus farraginis</i>-LUHS206, <i>Pediococcus acidilactici</i>-LUHS29, and <i>Liquorilactobacillus uvarum</i>-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log<sub>10</sub> CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log<sub>10</sub> CFU/g). Further metagenomic analysis showed that <i>Lactobacillus</i> spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure <i>Lactobacillus</i> spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds.https://www.mdpi.com/2311-5637/8/4/136fermentationlactic acid bacteriabiogenic aminesmetagenomic analysisrapeseed meal |
| spellingShingle | Elena Bartkiene Romas Gruzauskas Modestas Ruzauskas Egle Zokaityte Vytaute Starkute Dovile Klupsaite Laurynas Vadopalas Sarunas Badaras Fatih Özogul Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains Fermentation fermentation lactic acid bacteria biogenic amines metagenomic analysis rapeseed meal |
| title | Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains |
| title_full | Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains |
| title_fullStr | Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains |
| title_full_unstemmed | Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains |
| title_short | Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains |
| title_sort | changes in the microbial community and biogenic amine content in rapeseed meal during fermentation with an antimicrobial combination of lactic acid bacteria strains |
| topic | fermentation lactic acid bacteria biogenic amines metagenomic analysis rapeseed meal |
| url | https://www.mdpi.com/2311-5637/8/4/136 |
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