Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages- a statistically based fermentation.
Beany aroma impression
Design of experiment
Faba beans
Lactic acid bacteria
Lupines
Process optimization
Protein-rich beverage
Refreshing beverage
Journal
Microbial cell factories
ISSN: 1475-2859
Titre abrégé: Microb Cell Fact
Pays: England
ID NLM: 101139812
Informations de publication
Date de publication:
19 Sep 2024
19 Sep 2024
Historique:
received:
15
05
2024
accepted:
04
09
2024
medline:
20
9
2024
pubmed:
20
9
2024
entrez:
19
9
2024
Statut:
epublish
Résumé
The market for beverages is highly changing within the last years. Increasing consumer awareness towards healthier drinks led to the revival of traditional and the creation of innovative beverages. Various protein-rich legumes were used for milk analogues, which might be also valuable raw materials for refreshing, protein-rich beverages. However, no such applications have been marketed so far, which might be due to unpleasant organoleptic impressions like the legume-typical "beany" aroma. Lactic acid fermentation has already been proven to be a remedy to overcome this hindrance in consumer acceptance. In this study, a statistically based approach was used to elucidate the impact of the fermentation parameters temperature, inoculum cell concentration, and methionine addition on the fermentation of lupine- and faba bean-based substrates. A total of 39 models were found and verified. The majority of these models indicate a strong impact of the temperature on the reduction of aldehydes connected to the "beany" impression (e.g., hexanal) and on the production of pleasantly perceived aroma compounds (e.g., β-damascenone). Positively, the addition of methionine had only minor impacts on the negatively associated sulfuric compounds methional, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide. Moreover, in further fermentations, the time was added as an additional parameter. It was shown that the strains grew well, strongly acidified the both substrates (pH ≤ 4.0) within 6.5 h, and reached cell counts of > 9 log Out of the fermentation parameters temperature, inoculum cell concentration, and methionine addition, the temperature had the highest influence on the observed aroma and taste active compounds. As the addition of methionine to compensate for the legume-typical deficit did not lead to an adverse effect, fortifying legume-based substrates with methionine should be considered to improve the bioavailability of the legume protein. Aldehydes, which are associated with the "beany" aroma impression, can be removed efficiently in fermentation. However, terminating the process prematurely would lead to an incomplete production of pleasant aroma compounds.
Sections du résumé
BACKGROUND
BACKGROUND
The market for beverages is highly changing within the last years. Increasing consumer awareness towards healthier drinks led to the revival of traditional and the creation of innovative beverages. Various protein-rich legumes were used for milk analogues, which might be also valuable raw materials for refreshing, protein-rich beverages. However, no such applications have been marketed so far, which might be due to unpleasant organoleptic impressions like the legume-typical "beany" aroma. Lactic acid fermentation has already been proven to be a remedy to overcome this hindrance in consumer acceptance.
RESULTS
RESULTS
In this study, a statistically based approach was used to elucidate the impact of the fermentation parameters temperature, inoculum cell concentration, and methionine addition on the fermentation of lupine- and faba bean-based substrates. A total of 39 models were found and verified. The majority of these models indicate a strong impact of the temperature on the reduction of aldehydes connected to the "beany" impression (e.g., hexanal) and on the production of pleasantly perceived aroma compounds (e.g., β-damascenone). Positively, the addition of methionine had only minor impacts on the negatively associated sulfuric compounds methional, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide. Moreover, in further fermentations, the time was added as an additional parameter. It was shown that the strains grew well, strongly acidified the both substrates (pH ≤ 4.0) within 6.5 h, and reached cell counts of > 9 log
CONCLUSIONS
CONCLUSIONS
Out of the fermentation parameters temperature, inoculum cell concentration, and methionine addition, the temperature had the highest influence on the observed aroma and taste active compounds. As the addition of methionine to compensate for the legume-typical deficit did not lead to an adverse effect, fortifying legume-based substrates with methionine should be considered to improve the bioavailability of the legume protein. Aldehydes, which are associated with the "beany" aroma impression, can be removed efficiently in fermentation. However, terminating the process prematurely would lead to an incomplete production of pleasant aroma compounds.
Identifiants
pubmed: 39300466
doi: 10.1186/s12934-024-02522-x
pii: 10.1186/s12934-024-02522-x
doi:
Substances chimiques
Lactic Acid
33X04XA5AT
Methionine
AE28F7PNPL
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
253Informations de copyright
© 2024. The Author(s).
Références
Bader J et al. Fermented beverages produced by mixed cultures, pure cultures, and defined cocultures, in Fermented Beverages, A.M. Grumezescu and A.M. Holban, Editors. 2019, Woodhead Publishing: Duxford, UK. pp. 67–101.
Bellut K, et al. Application of non-saccharomyces yeasts isolated from Kombucha in the production of alcohol-free beer. Fermentation. 2018;4(3):66.
doi: 10.3390/fermentation4030066
Kim J, Adhikari K. Current trends in kombucha: marketing perspectives and the need for improved sensory research. Beverages. 2020;6(1):15.
doi: 10.3390/beverages6010015
Szutowska J. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review. Eur Food Res Technol. 2020;246(3):357–72.
doi: 10.1007/s00217-019-03425-7
Boukid F, Rosell CM, Castellari M. Pea protein ingredients: a mainstream ingredient to (re) formulate innovative foods and beverages. Trends Food Sci Technol. 2021;110:729–42.
doi: 10.1016/j.tifs.2021.02.040
Bähr M, et al. Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean. LWT-Food Sci Technol. 2014;59(1):587–90.
doi: 10.1016/j.lwt.2014.05.026
Schumacher H, et al. Seed protein amino acid composition of important local grain legumes Lupinus angustifolius L., Lupinus luteus L., Pisum sativum L. and Vicia faba L. Plant Breeding. 2011;130(2):156–64.
doi: 10.1111/j.1439-0523.2010.01832.x
Tangyu M, et al. Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl Microbiol Biotechnol. 2019;103(23–24):9263–75.
pubmed: 31686143
pmcid: 6867983
doi: 10.1007/s00253-019-10175-9
Ritter S, Gastl M, Becker T. Impact of germination on the protein solubility and antinutritive compounds of Lupinus angustifolius and Vicia faba in the production of protein-rich legume-based beverages. Journal of Agricultural and Food Chemistry; 2023.
Schlegel K, et al. Effect of enzyme-assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations. Food Science & Nutrition; 2019.
Schindler S, et al. Improvement of the aroma of pea (Pisum sativum) protein extracts by lactic acid fermentation. Food Biotechnol. 2012;26(1):58–74.
doi: 10.1080/08905436.2011.645939
Vogelsang-O’Dwyer M, et al. Techno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupin. Foods. 2020;9(2):230.
pubmed: 32098081
pmcid: 7074439
doi: 10.3390/foods9020230
Vogelsang-O’Dwyer M, et al. Comparison of Faba Bean protein ingredients produced using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance. Foods. 2020;9(3):322.
pubmed: 32168773
pmcid: 7143175
doi: 10.3390/foods9030322
Schlegel K, et al. Enzymatic hydrolysis of lupin protein isolates—changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes. Volume 7. Food science & nutrition; 2019. pp. 2747–59. 8.
Ritter SW, Gastl MI, Becker TM. The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages—A review. Comprehensive Reviews in Food Science and Food Safety; 2022.
Fischer E, Cayot N, Cachon R. Potential of microorganisms to decrease the beany off-flavor: a review. J Agric Food Chem. 2022;70(15):4493–508.
pubmed: 35384667
doi: 10.1021/acs.jafc.1c07505
Nissen L, di Carlo E, Gianotti A. Prebiotic potential of hemp blended drinks fermented by probiotics. Food Res Int. 2020;131:109029.
pubmed: 32247454
doi: 10.1016/j.foodres.2020.109029
Nissen L, Casciano F, Gianotti A. Volatilome changes during probiotic fermentation of combined soy and rice drinks. Food Funct. 2021;12(7):3159–69.
pubmed: 33729245
doi: 10.1039/D0FO03337E
Harlé O, et al. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation. Food Microbiol. 2020;89:103410.
pubmed: 32138982
doi: 10.1016/j.fm.2019.103410
Ritter S, et al. Identification of promising lactic acid bacteria for the fermentation of lupine-and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening. Food Frontiers; 2024.
Methner Y, et al. Influence of varying fermentation parameters of the yeast strain cyberlindnera saturnus on the concentrations of selected flavor components in non-alcoholic beer focusing on (E)-β-Damascenone. Foods. 2022;11(7):1038.
pubmed: 35407125
pmcid: 8997441
doi: 10.3390/foods11071038
Wang P, et al. Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass. Bioprocess Biosyst Eng. 2022;45(7):1175–88.
pubmed: 35616735
doi: 10.1007/s00449-022-02734-8
L’Hocine L, et al. Broad Bean (Faba Bean), in pulses: Processing and Product Development. Cham, Switzerland: Springer; 2020. pp. 27–54. A. Manickavasagan and P. Thirunathan, Editors.
doi: 10.1007/978-3-030-41376-7_3
Visvanathan R, et al. Lupin, in pulses: Processing and Product Development. Cham, Switzerland: Springer; 2020. pp. 169–203. A. Manickavasagan and P. Thirunathan, Editors.
doi: 10.1007/978-3-030-41376-7_10
Savijoki K, Ingmer H, Varmanen P. Proteolytic systems of lactic acid bacteria. Appl Microbiol Biotechnol. 2006;71(4):394–406.
pubmed: 16628446
doi: 10.1007/s00253-006-0427-1
Amárita F, et al. Conversion of methionine to methional by Lactococcus lactis. FEMS Microbiol Lett. 2001;204(1):189–95.
pubmed: 11682200
doi: 10.1111/j.1574-6968.2001.tb10884.x
Kreissl J et al. Odorant Database. Leibniz Institute for Food Systems Biology at the Technical University of Munich. 2022; Version 1.2:[ https://www.leibniz-lsb.de/en/databases/leibniz-lsbtum-odorant-database
Vara-Ubol S. Sensory characteristics of Chemical compounds potentially Associated with Beany Aroma in Foods. J Sens Stud. 2004;19:15–26.
doi: 10.1111/j.1745-459X.2004.tb00133.x
Bott L, Chambers E. Sensory characteristics of combinations of Chemicals potentially associated with Beany Aroma in Foods. J Sens Stud. 2007;21:308–21.
doi: 10.1111/j.1745-459X.2006.00067.x
Vanderhaegen B, et al. The chemistry of beer aging–a critical review. Food Chem. 2006;95(3):357–81.
doi: 10.1016/j.foodchem.2005.01.006
Cheng H. Volatile flavor compounds in yogurt: a review. Crit Rev Food Sci Nutr. 2010;50(10):938–50.
pubmed: 21108074
doi: 10.1080/10408390903044081
Gänzle MG. Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci. 2015;2:106–17.
doi: 10.1016/j.cofs.2015.03.001
Ritter SW, et al. Identification of aroma key compounds of faba beans (Vicia faba) and their development during germination–A SENSOMICS approach. Food Chem. 2023;137610:p.
Rozada-Sánchez R, et al. Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochem. 2008;43(8):848–54.
doi: 10.1016/j.procbio.2008.04.002
Peralta GH, et al. Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract. Volume 96. Dairy Science & Technology; 2016. pp. 603–21. 5.
Nsogning Dongmo S, et al. Flavor of lactic acid fermented malt based beverages: current status and perspectives. Trends Food Sci Technol. 2016;54:37–51.
doi: 10.1016/j.tifs.2016.05.017
Montgomery DC. Design and analysis of experiments. 9th ed. Hoboken, NJ: Wiley; 2017.
Shrivastava A, Gupta VB. Methods for the determination of limit of detection and limit of quantitation of the analytical methods. Chron Young Sci. 2011;2(1):21–5.
doi: 10.4103/2229-5186.79345
Wannenmacher J, et al. Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP. J Sci Food Agric. 2019;99(14):6628–37.
pubmed: 31393605
doi: 10.1002/jsfa.9979
MEBAK online. Methode B-400.07.003. Gesamtstickstoff in Würze und Bier – KJELDAHL. 2020 21.11.2023]; https://www.mebak.org/methode/b-400-07-003/gesamtstickstoff-in-wuerze-und-bier-kjeldahl/649
Mariotti F, Tomé D, Mirand PP. Converting nitrogen into protein—beyond 6.25 and Jones’ factors. Crit Rev Food Sci Nutr. 2008;48(2):177–84.
pubmed: 18274971
doi: 10.1080/10408390701279749
MEBAK online. Methode B-420.41.157. Vicinale Diketone. Rev. 2020-10. 2020 19.12.2023]; https://www.mebak.org/methode/b-590-12-139/zucker-hpaec-pad/787
Blagden TD, Gilliland SE. Reduction of levels of Volatile Components Associate with Beany Flavor in Soymilk by Lactobacilli and Streptococci. J Food Sci. 2005;70(3):M186–9.
doi: 10.1111/j.1365-2621.2005.tb07148.x
Zhu Y, Wang Z, Zhang L. Optimization of lactic acid fermentation conditions for fermented tofu whey beverage with high-isoflavone aglycones. LWT - Food Sci Technol. 2019;111:211–7.
doi: 10.1016/j.lwt.2019.05.021
El Youssef C et al. Sensory improvement of a pea protein-based product using Microbial co-cultures of lactic acid Bacteria and yeasts. Foods, 2020. 9(3).
Schindler S, et al. Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). Food Chem. 2011;128(2):330–7.
pubmed: 25212139
doi: 10.1016/j.foodchem.2011.03.024
Kaseleht K, et al. Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction. Int J Food Sci Technol. 2011;46(9):1940–6.
doi: 10.1111/j.1365-2621.2011.02705.x
Sugahara H, et al. Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives. Front Sustainable Food Syst. 2022;6:965986.
doi: 10.3389/fsufs.2022.965986
Shi X, et al. Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment. J Food Process Preserv. 2022;46(5):e16555.
doi: 10.1111/jfpp.16555
Nsogning Dongmo S, et al. Key volatile aroma compounds of lactic acid fermented malt based beverages–impact of lactic acid bacteria strains. Food Chem. 2017;229:565–73.
pubmed: 28372215
doi: 10.1016/j.foodchem.2017.02.091
Yang Z, Baldermann S, Watanabe N. Formation of damascenone and its related compounds from carotenoids in tea. Tea Health Disease Prev. 2013;31:375–86.
doi: 10.1016/B978-0-12-384937-3.00031-8
Mamatha BS, Sangeetha RK, Baskaran V. Provitamin-A and xanthophyll carotenoids in vegetables and food grains of nutritional and medicinal importance. Int J Food Sci Technol. 2011;46(2):315–23.
doi: 10.1111/j.1365-2621.2010.02481.x
El-Qudah JM. Estimation of carotenoid contents of selected mediterranean legumes by HPLC. World J Med Sci. 2014;10(1):89–93.
Estivi L, et al. Effect of Debittering with different solvents and Ultrasound on carotenoids, tocopherols, and phenolics of Lupinus albus Seeds. Antioxidants. 2022;11(12):2481.
pubmed: 36552688
pmcid: 9774723
doi: 10.3390/antiox11122481
Gijs L, et al. How low pH can intensify β-damascenone and dimethyl trisulfide production through beer aging. J Agric Food Chem. 2002;50(20):5612–6.
pubmed: 12236686
doi: 10.1021/jf020563p
Reineccius GA, Reineccius TA. Heteroatomic aroma compounds. ACS symposium series. 2002, Washington, DC: American Chemical Society.
Belitz H, Grosch W, Schieberle P. Lehrbuch Der Lebensmittelchemie. Volume 6. Berlin Heidelberg: Springer-; 2008.
Lu X, et al. Sulfur-containing amino acid methionine as the precursor of volatile organic sulfur compounds in algea-induced black bloom. J Environ Sci. 2013;25(1):33–43.
doi: 10.1016/S1001-0742(12)60019-9
de Figueroa RM, Oliver G, de Cádenas IB. Influence of temperature on flavour compound production from citrate by Lactobacillus rhamnosus ATCC 7469. Microbiol Res. 2001;155(4):257–62.
pubmed: 11297355
doi: 10.1016/S0944-5013(01)80002-1
Kim Y, et al. Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and optimization of diacetyl production conditions for manufacturing sour cream. Food Sci Anim Resour. 2021;41(3):373.
pubmed: 34017948
pmcid: 8112315
doi: 10.5851/kosfa.2021.e3
Bassit N, et al. Effect of temperature on diacetyl and acetoin production by Lactococcus lactis subsp. lactis biovar diacetilactis CNRZ 483. J Dairy Res. 1995;62(1):123–9.
doi: 10.1017/S0022029900033732
Hugenholtz J, et al. Lactococcus lactis as a cell factory for high-level diacetyl production. Appl Environ Microbiol. 2000;66(9):4112–4.
pubmed: 10966436
pmcid: 92266
doi: 10.1128/AEM.66.9.4112-4114.2000
Ardö Y. Flavour formation by amino acid catabolism. Biotechnol Adv. 2006;24(2):238–42.
pubmed: 16406465
doi: 10.1016/j.biotechadv.2005.11.005
Henriksen C, Nilsson D. Redirection of pyruvate catabolism in Lactococcus lactis by selection of mutants with additional growth requirements. Appl Microbiol Biotechnol. 2001;56:767–75.
pubmed: 11601628
doi: 10.1007/s002530100694
Guo T, et al. Fine tuning of the lactate and diacetyl production through promoter engineering in Lactococcus lactis. PLoS ONE. 2012;7(4):e36296.
pubmed: 22558426
pmcid: 3338672
doi: 10.1371/journal.pone.0036296
Jyoti B, Suresh A, Venkatesh K. Diacetyl production and growth of Lactobacillus rhamnosus on multiple substrates. World J Microbiol Biotechnol. 2003;19:509–14.
doi: 10.1023/A:1025170630905
Romero-Guido C, et al. Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds. Appl Microbiol Biotechnol. 2011;89:535–47.
pubmed: 20981417
doi: 10.1007/s00253-010-2945-0
Lee SM, et al. Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation. Food Chem. 2018;269:347–54.
pubmed: 30100445
doi: 10.1016/j.foodchem.2018.07.037
Röcken W, Rick M, Reinkemeier M. Controlled production of acetic acid in wheat sour doughs. Z für Lebensmittel-Untersuchung und Forschung. 1992;195(3):259–63.
doi: 10.1007/BF01202806
Filannino P, et al. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. Food Microbiol. 2015;46:272–9.
pubmed: 25475296
doi: 10.1016/j.fm.2014.08.018
Zheng J, et al. A taxonomic note on the genus Lactobacillus: description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol MicroBiol. 2020;70(4):2782–858.
pubmed: 32293557
doi: 10.1099/ijsem.0.004107
Sánchez-Mata MC, et al. Determination of mono-, di-, and oligosaccharides in legumes by high-performance liquid chromatography using an amino-bonded silica column. J Agric Food Chem. 1998;46(9):3648–52.
doi: 10.1021/jf980127w
Wulf PD, Vandamme E. Production of D-ribose by fermentation. Appl Microbiol Biotechnol. 1997;48:141–8.
pubmed: 9299771
doi: 10.1007/s002530051029
Vermeulen N, Gänzle MG, Vogel RF. Glutamine deamidation by cereal-associated lactic acid bacteria. J Appl Microbiol. 2007;103(4):1197–205.
pubmed: 17897224
doi: 10.1111/j.1365-2672.2007.03333.x
Su MS, Schlicht S, Gänzle MG. Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation. Microb Cell Fact. 2011;10:1–12.
doi: 10.1186/1475-2859-10-S1-S8
Teixeira JS, et al. Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri. Food Microbiol. 2014;42:172–80.
pubmed: 24929734
doi: 10.1016/j.fm.2014.03.015
Axelsson L. Lactic acid bacteria: classification and physiology. Lactic acid Bacteria: microbiological and functional aspects. New York: Marcel Dekker; 2004. S. Salminen, A. von Wright, and A. Ouwehand, Editors.
doi: 10.1201/9780824752033.ch1
Tian H, et al. A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates. J Food Meas Charact. 2020;14:548–56.
doi: 10.1007/s11694-019-00321-2
Goffin P, et al. Major role of NAD-dependent lactate dehydrogenases in aerobic lactate utilization in Lactobacillus plantarum during early stationary phase. J Bacteriol. 2004;186(19):6661–6.
pubmed: 15375150
pmcid: 516598
doi: 10.1128/JB.186.19.6661-6666.2004
Spinnler H-E. Flavors from amino acids. Food Flavors: Chemical, Sensory and Technological Properties, 2011: pp. 121–136.