Журнал пробиотиков и здоровья
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Evaluating the Impact of Fermentation by Multiple Probiotics on Proximate Composition, Amino Acid Profile, Antioxidant Activity and Dephytinization of Wheat Grains

Aayeena Altaf, Bhawana Jha

The aim of this study was to evaluate the impact of fermentation by single cultures of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Saccharomyces cerevisiae and their multiple co-cultures on the different physiochemical and nutritional parameters of wheat. Fermentation by Lactobacillus casei proved to increase the protein content (27% w/w) as compared to (control) unfermented wheat (12.7% w/w). All probiotics cultures drastically reduced the phytic acid content particularly Lactobacillus casei reduce the level from 1269 mg/100 g to 127 mg/100 g. After fermentation both essential and non-essential amino acids were increased, single culture of Saccharomyces cerevisiae showed higher amount of valine and methionine (187.24 mg/g) and (135.71 mg/g) respectively. Lipid content was increased by Lactobacillus casei (23%) compare to control (2.5%). Antioxidant activity was also increased after the fermentation by Lactobacillus casei with the combination of Saccharomyces cerevisiae (78.60 ± 2.12%).Hence the results showed that fermentation of wheat grains by different probiotics is adequate to increase the nutrient value and reduces the anti-nutritional factors and enhance the utilization of wheat in food systems.