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

dc.contributor.authorJeske, Stephanie
dc.contributor.authorZannini, Emanuele
dc.contributor.authorLynch, Kieran M.
dc.contributor.authorCoffey, Aidan
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2019-05-01T11:50:50Z
dc.date.available2019-05-01T11:50:50Z
dc.date.issued2018-07-20
dc.date.updated2019-05-01T11:45:57Z
dc.description.abstractThe 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationJeske, 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.2018.07.013en
dc.identifier.doi10.1016/j.ijfoodmicro.2018.07.013en
dc.identifier.endpage36en
dc.identifier.issn0168-1605
dc.identifier.journaltitleInternational Journal of Food Microbiologyen
dc.identifier.startpage31en
dc.identifier.urihttps://hdl.handle.net/10468/7833
dc.identifier.volume286en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.relation.urihttp://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 licenseen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectGlycaemic indexen
dc.subjectLactic acid bacteriaen
dc.subjectMannitolen
dc.subjectMilk substituteen
dc.subjectQuinoaen
dc.subjectSugar reductionen
dc.subjectGlycemic load valuesen
dc.subjectMannitol productionen
dc.subjectCereal productsen
dc.subjectProteinen
dc.subjectBeveragesen
dc.subjectYogurten
dc.subjectBreaden
dc.subjectFoodsen
dc.titlePolyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substituteen
dc.typeArticle (peer-reviewed)en
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