Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk
Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by <i>Lac...
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MDPI AG
2020-09-01
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| Series: | Microorganisms |
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| author | Małgorzata Ziarno Joanna Bryś Mateusz Parzyszek Anna Veber |
| author_facet | Małgorzata Ziarno Joanna Bryś Mateusz Parzyszek Anna Veber |
| author_sort | Małgorzata Ziarno |
| collection | DOAJ |
| description | Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by <i>Lactobacillus</i> strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (<i>Phaseolus vulgaris</i>) fermented by <i>Lactobacillus</i> strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas chromatograph with a flame ionization detector), and the positional distribution of fatty acids in triacylglycerols (GC-FID) were determined before and after the fermentation of received beverages. The fermentation of beverages did not change the lactobacilli population (over 7 log<sub>10</sub> CFU/g), but changed pH (to 4.7–3.7 or 5.8–5.6), fatty acid profile, and the positional distribution of fatty acids were observed. The fermentation process contributed to an increase in the share of palmitic, stearic, and oleic acids in the fatty acid profile compared to that in raw bean seeds. The fermentation processes changed the share of individual acids in positions sn–1 and sn–3 depending on <i>Lactobacillus</i> strain used. Compared to non-fermented beverages, in most fermented beverages, a lower share of palmitic and stearic acids, as well as a higher share of oleic acid in the sn–2 were observed. |
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| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T16:36:24Z |
| publishDate | 2020-09-01 |
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| series | Microorganisms |
| spelling | doaj.art-f2e08aa3fbfb4ea2bfef1f715fefe54d2023-11-20T12:29:13ZengMDPI AGMicroorganisms2076-26072020-09-0189134810.3390/microorganisms8091348Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented MilkMałgorzata Ziarno0Joanna Bryś1Mateusz Parzyszek2Anna Veber3Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS–SGGW), 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS–SGGW), 02-787 Warsaw, PolandInstitute of Horticultural Sciences, Warsaw University of Life Sciences—SGGW (WULS–SGGW), 02-787 Warsaw, PolandDepartment of Food and Biotechnology, Faculty of Agrotechnological, Federal State Budgetary Educational Institution of Higher Education, Omsk State Agrarian University Named after P. A. Stolypin, Instituskaya Area 2, 644008 Omsk, RussiaBiological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by <i>Lactobacillus</i> strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (<i>Phaseolus vulgaris</i>) fermented by <i>Lactobacillus</i> strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas chromatograph with a flame ionization detector), and the positional distribution of fatty acids in triacylglycerols (GC-FID) were determined before and after the fermentation of received beverages. The fermentation of beverages did not change the lactobacilli population (over 7 log<sub>10</sub> CFU/g), but changed pH (to 4.7–3.7 or 5.8–5.6), fatty acid profile, and the positional distribution of fatty acids were observed. The fermentation process contributed to an increase in the share of palmitic, stearic, and oleic acids in the fatty acid profile compared to that in raw bean seeds. The fermentation processes changed the share of individual acids in positions sn–1 and sn–3 depending on <i>Lactobacillus</i> strain used. Compared to non-fermented beverages, in most fermented beverages, a lower share of palmitic and stearic acids, as well as a higher share of oleic acid in the sn–2 were observed.https://www.mdpi.com/2076-2607/8/9/1348<i>Lactobacillus</i>lactic acid fermentationbean–based beveragesfatty acids profilepositional distribution of fatty acids in triacylglycerols |
| spellingShingle | Małgorzata Ziarno Joanna Bryś Mateusz Parzyszek Anna Veber Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk Microorganisms <i>Lactobacillus</i> lactic acid fermentation bean–based beverages fatty acids profile positional distribution of fatty acids in triacylglycerols |
| title | Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk |
| title_full | Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk |
| title_fullStr | Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk |
| title_full_unstemmed | Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk |
| title_short | Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk |
| title_sort | effect of lactic acid bacteria on the lipid profile of bean based plant substitute of fermented milk |
| topic | <i>Lactobacillus</i> lactic acid fermentation bean–based beverages fatty acids profile positional distribution of fatty acids in triacylglycerols |
| url | https://www.mdpi.com/2076-2607/8/9/1348 |
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