Dataset Information

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties.

ABSTRACT: The aim of this work was to obtain a bioingredient (BI) with bioactive properties through the solid fermentation of a wheat bran-whey permeate (WB/WP) mixture with three strains of Lacticaseibacillus rhamnosus (R0011, ATCC 9595, and RW-9595M) in mono or co-culture with Saccharomyces cerevisiae. The choice of these strains was based on their capacity to produce the same exopolysaccharide (EPS), but at different yields. The solid fermentation of WB/WP revealed a similar growth pattern, sugar utilization and metabolite production between strains and types of culture. Lactic acid, soluble protein, free amino acid and phenolic compound content in BI were compared to NFWB. Water soluble polysaccharides (including EPS) were significantly increased in co-culture for (44%) ATCC 9595, (40%) R0011 and (27%) RW-9595M. The amount of bound Total Phenolic Content (TPC) as well as the antioxidant activity in BI were higher after fermentation. The free phenolic acid content was higher after fermentation with ATCC 9595 (53-59%), RW-9595M (45-46%), and R0011 (29-39%) compared to non-fermented NFWB. Fermentation by these strains increased the amounts of free caffeic acid and 4-hydroxybenzoic acid in both types of culture. The bound phenolic acid content was enhanced in co-culture for the BI obtained from the highest EPS producer strain RW-9595M which was 30% higher than NFWB. After in vitro digestion, bioaccessibility of free total phenolic acids was improved by more than 40% in BI compared to NFWB. The co-culture increased recovery of TPC (%) and antioxidant activity compared to monoculture for the strains in digested product. In contrast, the recovery of bound total phenolic acids in co-culture was 33 and 38% lower when compared to monoculture for R0011 and RW-9595M. Our findings provide new insights into the impact of LAB/yeast co-culture on the bioactive properties of fermented wheat bran.

SUBMITTER: Bertsch A

PROVIDER: S-EPMC7427622 | biostudies-literature |

REPOSITORIES: biostudies-literature

ACCESS DATA

Similar Datasets

Project description:Rapid aerobic decomposition and a high cost/benefit ratio restrain the transformation of Chinese cabbage waste into livestock feed. Herein, anaerobically co-fermenting Chinese cabbage waste with wheat bran and rice bran at different dry matter levels (250, 300, 350 g/kg fresh weight) was employed to achieve the effective and feasible clean transformation of Chinese cabbage waste, and the related microbiological mechanisms were revealed by high-throughput sequencing technology. The bran treatments caused an increase in pH value (4.75-77.25%) and free amino acid content (12.09-152.66%), but a reduction in lactic acid concentration (54.58-77.25%) and coliform bacteria counts (15.91-20.27%). In addition, the wheat bran treatment improved the levels of short-chain fatty acids, nonprotein nitrogen, water-soluble carbohydrates and antioxidant activity and reduced the ammonia nitrogen contents. In contrast, the rice bran treatment decreased the levels of acetic acid, water-soluble carbohydrates, nonprotein nitrogen, ammonia nitrogen, and antioxidant activities. Microbiologically, the bran treatments stimulated Pediococcus, Lactobacillus, Enterobacter, and Weissella but inhibited Lactococcus and Leuconostoc, which were the primary organic acid producers reflected by the redundancy analysis. In addition, Chinese cabbage waste fermented with wheat bran at 350 g/kg fresh weight or with rice bran at 300 g/kg fresh weight increased the scale and complexity of bacteriome, promoted commensalism or mutualism and upregulated the global metabolism pathways, including carbohydrate and amino acid metabolisms. Furthermore, the bran treatments resulted in an increase in bacterial communities that were facultatively anaerobic, biofilm-formed, Gram-negative, potentially pathogenic and stress-tolerant. Collectively, the bran treatments inhibited effluent formation and protein degradation and improved nutrient preservation but reduced organic acid production during the anaerobic fermentation, which is linked to the variations in the bacteriome, indicating that the constructed fermentation system should be further optimized.

Project description:BackgroundDietary fiber can be fermented in gut of pigs and the end products of fermentation were short-chain fatty acids (SCFA). The SCFA had positive effects on gut bacteria and host immune system. In addition, SCFA can provide a part of available energy for pigs. However, there were limited reports on the relationship between dietary fiber, gut bacteria, and energy metabolism. Therefore, this study investigated how dietary fiber and enzyme addition impacted energy metabolism by acting on the microbial community and SCFA.MethodsWheat bran (WB) was added to the corn-soybean meal-based diet at the levels of 12% and 27%, and oat bran (OB) at 15% and 36%. One of each diet was supplemented with or without 5000 U/kg feed of xylanase, so a total of 10 diets were allotted to 60 growing pigs (initial body weight: 27.2 ± 1.2 kg) using a randomized complete block design. The experiment was conducted in 10 consecutive periods using 6 similar open-circuit respiration chambers. Each pig was used for one 20-day period. During each period, six pigs were allowed 14 d to adapt to the diets in metabolic cages followed by 6 d (from d 15 to d 20) in respiration chambers to measure heat production (HP).ResultsPigs fed 36% OB diets had greater (P < 0.05) nutrient digestibility and net energy (NE) values compared to those fed 27% WB diets. Apparent digestibility coefficients of dry matter (DM) and crude protein (CP) were lower (P < 0.05) in pigs fed 27% WB diets compared with those fed 12% WB diets. Enzyme addition improved (P < 0.05) the NE values (11.37 vs. 12.43 MJ/kg DM) in diets with 27% WB. Supplementation of xylanase did not affect NE values for basal diets, OB diets and 12%WB diets. Compared with diets with 36% OB, pigs fed 27% WB-based diets excreted more total SCFA, acetate and propionate (expressed as g/kg feed DM) in fecal samples of pigs (P < 0.05). Pigs in the WB diets had greater proportion of phylum Bacteroidetes while phylum Firmicutes were greater in pigs fed OB diets (P < 0.05). Pigs fed WB diets had greater (P < 0.05) abundance of Succinivibrio and Prevotella, which were associated with fiber degradation and SCFA production.ConclusionOur results indicated diets supplied by high level of OB or WB promote the growth of fiber-degrading bacteria. The differences in fiber composition between WB and OB led to differences in nutrient digestibility and bacterial communities, which were ultimately reflected in energy metabolism. Enzyme supplementation improved nutrient digestibility as well as NE values for 27% WB diets but not for other diets, which indicated that effects of enzyme were related to type and level of dietary fiber in diets.

Dataset Information

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets