The influence of solid state fermentation with certain lactobacillus on flaxseed products parameters and fermented flaxseed product effect on the quality of wheat-flaxseed bread

Abstract

The aim of the study was to investigate if differences in acidification, L+/D- lactate, biogenic amines and flavour compounds occurr production can be obtained when L. sakei, P. acidilactici and P. pentosaceus are used as starter cultures in solid state (SSF) fermentation of flaxseed. Also, the impact of SSF flaxseed on wheat - flaxseed bread making was assessed. The L. sakei KTU05-6, P. acidilactici KTU05-07 and P. pentosaceus KTU05-8, strains previously isolated from spontaneous rye sourdough were cultured at 25-35 °C temperatures for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) with the addition of 40 mmol/l fructose and 20 mmol/l maltose prior to be used. Results shown, that flaxseed flour is a suitable medium for the cultivation of lactic acid bacteria (LAB). D(-)-lactate and biogenic amines in SSF flaxseed were far below those levels causing a health risk. The bigest total content of phenolic compounds and flavonoids was found in fermented products with P. acidilactici and the highest radical scavenging activity was found in samples fermented with P. Pentosaceus. The use of lactobacillus for flaxseed fermentation have an influence on volatile compounds formation. SSF flaxseed could be used for the improvement of wheat bread quality and functional value.