Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Elena Bartkiene; Vytaute Starkute; Egle Zokaityte; Dovile Klupsaite; Ernestas Mockus; Modestas Ruzauskas; Vadims Bartkevics; Anastasija Borisova; João Miguel Rocha; Fatih Ozogul; Zilvinas Liatukas; Vytautas Ruzgas

doi:10.3389/fmicb.2022.1031273

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Front Microbiol. 2022 Dec 8:13:1031273. doi: 10.3389/fmicb.2022.1031273. eCollection 2022.

Authors

Affiliations

¹ Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.
² Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania.
³ Faculty of Veterinary Medicine, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania.
⁴ Institute of Food Safety, Animal Health and Environment (BIOR), Riga, Latvia.
⁵ Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal.
⁶ Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal.
⁷ Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey.
⁸ Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Lithuania.

Abstract

Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log₁₀ CFU/g, respectively).

Keywords: amino acids; biogenic amines; blue wheat; fermentation; gamma-aminobutyric acid; sourdough; volatile compounds.