Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation with five lactic acid bacteria (LAB) as a valorisati...

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Published in:Fermentation (Basel) 2023-01, Vol.9 (1), p.78
Main Authors: Neylon, Emma, Nyhan, Laura, Zannini, Emanuele, Monin, Thomas, Münch, Steffen, Sahin, Aylin W., Arendt, Elke K.
Format: Article
Language:English
Subjects:
Acids
Barley
Bread
Breweries
brewing by-products
By products
by-product valorisation
Fermentation
Fermented food
Food
food processing
Ingredients
Lactic acid bacteria
Lactiplantibacillus plantarum
Lactobacillus amylovorus
Leuconostoc citreum
Limosilactobacillus reuteri
malting by-products
Mannitol
Sterilization
Sugar
sustainability
α-Amylase
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Summary:Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation with five lactic acid bacteria (LAB) as a valorisation technique. The strains used were Lactiplantibacillus plantarum FST 1.7, Lactobacillus amylovorus FST2.11, Weissella cibaria MG1, Leuconostoc citreum TR116 and Limosilactobacillus reuteri R29. The influence of fermentation on sugar/FODMAP/acid compositions and microbial metabolites in BRs was analysed. A variety of techno-functional properties were also evaluated. Results showed BRs were a suitable substrate for LAB, particularly for Lactiplantibacillus plantarum FST 1.7 and Lactobacillus amylovorus FST2.11. Sugar, acid and the FODMAP composition of the fermented BRs demonstrated various traits imparted by LABs, including high mannitol production from Leuconostoc citreum TR116 and Limosilactobacillus reuteri R29. Limosilactobacillus reuteri R29 also produced fructans using BRs as a substrate. A techno-functional analysis of BRs showed a significant reduction in α-amylase activity post sterilisation and fermentation. Fermentation reduced water-binding capacity and significantly increased oil-binding capacity. The LAB used displayed great potential in improving the functionality of BRs as a food ingredient while also showcasing LAB fermentation as a viable processing aid for BR valorisation.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9010078