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KMID : 0380620200520050524
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.524 ~ p.528
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Fermentation of wheat bran through lactic acid bacteria: Changes in flavor components and free amino acids and potential applications in baking
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Na Ye-Rim
Park Sung-Hoon
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Abstract
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The aim of this study was to enhance the use of wheat bran in lactic acid bacteria (LAB) fermentation. LAB fermentation of wheat bran and the flavor components and amino acids of fermentation products were analyzed using gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The results showed that total flavor components increased by 93% and 73% in the animal-based LAB mixture (T2) and plant-based LAB mixture (T3), respectively, after fermentation. Among these components, 2,3-butanedione (diacetyl), known for its buttery flavor, was detected at concentrations of 18.44 ng/g (T2) and 16.95 ng/g (T3). Levels of hexanal and nonanal, which causes off-flavor components in wheat bran, dramatically decreased after T2 fermentation; similarly, levels of total free amino acids decreased by 37.6% (T2) and 36.7% (T3) after fermentation. This may explain why some components were bound to volatile compounds during LAB fermentation. These results suggest that LAB-fermented wheat bran is a potential valueadded food material.
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KEYWORD
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wheat bran, flavor, volatile compounds, amino acids, lactic acid bacteria
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