Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

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dc.contributor.author Jeske, Stephanie
dc.contributor.author Zannini, Emanuele
dc.contributor.author Lynch, Kieran M.
dc.contributor.author Coffey, Aidan
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2019-05-01T11:50:50Z
dc.date.available 2019-05-01T11:50:50Z
dc.date.issued 2018-07-20
dc.identifier.citation Jeske, S., Zannini, E., Lynch, K. M., Coffey, A. and Arendt, E. K. (2018) 'Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute', International Journal of Food Microbiology, 286, pp. 31-36. doi: 10.1016/j.ijfoodmicro.2018.07.013 en
dc.identifier.volume 286 en
dc.identifier.startpage 31 en
dc.identifier.endpage 36 en
dc.identifier.issn 0168-1605
dc.identifier.uri http://hdl.handle.net/10468/7833
dc.identifier.doi 10.1016/j.ijfoodmicro.2018.07.013 en
dc.description.abstract The interest for plant-based dairy substitutes is expanding rapidly and consumers are opting for nutritious and healthy dairy alternatives. The reduction of sugar using different exogenous enzymes in combination with lactic acid fermentation in a quinoa-based milk substitute was explored in this study. Different amylolytic enzymes were used to release sugar from the raw material, which were further metabolised to mannitol, due to fermentation with two heterofermentative lactic acid bacteria. Using these two biotechnological techniques enables the reduction of sugar, while also preserving some of the sweetness. Leuconostoc citreum TR116, and Lactobacillus brevis TR055 were isolated from sourdough. Both strains showed high viable cell counts with L citreum TR116 > 8.4 and L. brevis TR055 > 9.3 log cfu/mL, and a reduction in pH to 3.7 and 3.5 respectively. When fructose was available, mannitol was produced in conjunction with acetic acid in addition to lactic acid. Due to these processes, the original glucose value was reduced from 50 mmol/100 g to approximately 30 mmol/100 g, which equates to a glucose reduction of 40%. In respect to mannitol production, both strains performed well: L citreum TR116 showed a conversion factor of 1:1 from fructose to mannitol, while L. brevis TR055 showed a lower yield, with a conversion factor of 1:0.8. Glycaemic load was reduced by more than a third, bringing it down to the low range with a value of about 10. Overall, enzymatic modification in conjunction with mannitol-producing lactic acid bacteria shows great potential for further possible application in the development of nutritious and sugar reduced plant-based milk substitutes. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0168160518303647
dc.rights © 2018 Elsevier B. V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Glycaemic index en
dc.subject Lactic acid bacteria en
dc.subject Mannitol en
dc.subject Milk substitute en
dc.subject Quinoa en
dc.subject Sugar reduction en
dc.subject Glycemic load values en
dc.subject Mannitol production en
dc.subject Cereal products en
dc.subject Protein en
dc.subject Beverages en
dc.subject Yogurt en
dc.subject Bread en
dc.subject Foods en
dc.title Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-07-20
dc.date.updated 2019-05-01T11:45:57Z
dc.description.version Accepted Version en
dc.internal.rssid 462699175
dc.internal.wokid WOS:000449140800004
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Journal of Food Microbiology en
dc.internal.copyrightchecked No !!CORA!!
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.internal.IRISemailaddress e.zannini@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en


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© 2018 Elsevier B. V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2018 Elsevier B. V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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