| Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation. | |
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MedLine Citation:
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PMID: 1790104 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The effects of selected NRRL strains of Lactobacillus acidophilus, L. buchneri, L. cellobiosus and L. fermentum upon oligosaccharide, phytate and alkaloid contents, as well as on the nutritive value of lupine, were investigated. Lupine was processed to a 12% total solids suspension, inoculated with 1% (v/v) cultures and fermented until a final desired pH of 4.5. L. acidophilus B-2092 and L. buchneri B-1837 growth was related to a significant sucrose breakdown and decreases of phytates, whereas L. acidophilus B-1910 and L. fermentum B-585 reduced the content of flatulence oligosaccharides. The activity of L. acidophilus B-1910 was particularly associated with lowering of alkaloids and increase of riboflavin. Lactic acid fermentation produced slight changes in lysine and methionine contents. No significant differences in net protein ratio values and protein digestibility were found between fermented and unfermented lupine (P less than 0.05). A 1:1 ratio mixture of B-1910 and B-2092 strains of L. acidophilus lead to a final fermented lupine with nutritional advantages to those given by the individual cultures. |
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Authors:
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L Camacho; C Sierra; D Marcus; E Guzmán; R Campos; D von Bäer; L Trugo |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: International journal of food microbiology Volume: 14 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 1991 Dec |
Date Detail:
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Created Date: 1992-03-30 Completed Date: 1992-03-30 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 277-86 Citation Subset: IM |
Affiliation:
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Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Alkaloids
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metabolism Fabaceae* Fermentation Food Microbiology* Glucose / metabolism Hydrogen-Ion Concentration Hydrolysis Lactates / metabolism* Lactic Acid Lactobacillus / growth & development, metabolism* Lactobacillus acidophilus / growth & development, metabolism Nutritive Value Oligosaccharides / metabolism Phytic Acid / metabolism Plants, Medicinal* Riboflavin / metabolism Sucrose / metabolism |
| Chemical | |
Reg. No./Substance:
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0/Alkaloids; 0/Lactates; 0/Oligosaccharides; 50-21-5/Lactic Acid; 50-99-7/Glucose; 57-50-1/Sucrose; 83-86-3/Phytic Acid; 83-88-5/Riboflavin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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