The Advantages of solid state fermentation to developed products of Silybum marianum L. seeds with higher nutrition value and safety for wheat bread

Abstract

In the present study Silybum marianum L. seeds were fermented using solid state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera. A possibility to improve flavour of S. marianum L. seeds using LAB fermentation was investigated. The results obtained indicate, that seeds of S. marianum L., is a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE)/100 g, respectively) was determined for P. acidilactici KTU05-7 bacteria SSF seeds. Seeds fermented with P. acidilactici KTU05-7 and P. pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg RE/100 g, respectively) comparing to unfermented seeds (805 mg RE/100 g). Microbiological tests revealed, that the highest antimicrobial effect is achieved using the SSF conditions. This study revealed that fermented S. marianum L. seeds are a suitable additive for natural flavouring of baked goods.