The effect of fermentation of high alkaloid seeds of Lupinus angustifolius var. Karo by Saccharomyces cerevisieae, Kluyveromyces lactis, and Candida utilis on the chemical and microbial composition of products

The usefulness of Candida utilis, Saccharomyces cerevisiae, and Kluyveromyces lactis to the fermentation of high alkaloid lupin seeds was examined. Seeds were mixed with water and sterilized at 121 °C for 20 min. After cooling, the mixture was inoculated with yeast and fermented for 48 or 72 hr at 3...

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Bibliographic Details
Published in:Journal of food processing and preservation 2018-02, Vol.42 (2), p.e13487-n/a
Main Authors: Kasprowicz‐Potocka, M., Zaworska, A., Gulewicz, P., Nowak, P., Frankiewicz, A.
Format: Article
Language:English
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Summary:The usefulness of Candida utilis, Saccharomyces cerevisiae, and Kluyveromyces lactis to the fermentation of high alkaloid lupin seeds was examined. Seeds were mixed with water and sterilized at 121 °C for 20 min. After cooling, the mixture was inoculated with yeast and fermented for 48 or 72 hr at 30 °C. After enzymes deactivation samples were dried. Fermentation increased the content of crude protein (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.13487