By a News Reporter-Staff News Editor at Life Science Weekly -- Investigators discuss new findings in Gram-Positive Bacteria. According to news reporting from Kaunas, Lithuania, by NewsRx journalists, research stated, "In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour) of Silybum marianum L. seeds using LAB fermentation was investigated."
The news correspondents obtained a quote from the research from Research Institute, "The composition of volatile compounds of the unfermented and LAB-fermented seeds of this plant was analyzed using gas chromatography-mass spectrometry (GC-MS). Fermented seeds have shown considerable differences mainly due to the accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2-diphenylpicryl-hydrazyl (DPPH) radical scavenging activity of unfermented and fermented seeds were determined spectrophotometrically. The obtained results indicate that Silybum marianum L. seeds are a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE) per 100 g, respectively) was determined in the seeds fermented with Pediococcus acidilactici KTU05-7 bacteria in solid-state fermentation. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg of RE per 100 g, respectively), compared to the unfermented seeds (805 mg of RE per 100 g). The addition of Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 bacteria had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds from the fermented seeds extracted with supercritical carbon dioxide demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pretreatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed that the highest antimicrobial effect was achieved using the solid-state fermentation conditions."
According to the news reporters, the research concluded: "This study revealed that fermented Silybum marianum L. seeds are a suitable additive for natural flavouring of baked goods."
For more information on this research see: Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread. Food Technology and Biotechnology, 2013;51(4):528-538. Food Technology and Biotechnology can be contacted at: Faculty Food Technology Biotechnology, Univ Zagreb, Kacieceva 23, 41000 Zagreb, Croatia (see also Gram-Positive Bacteria).
Our news journalists report that additional information may be obtained by contacting G. Juodeikiene, Prof Kazimieras Barsauskas Ultrasound Res Inst, LT-51368 Kaunas, Lithuania. Additional authors for this research include D. Cizeikiene, V. Ceskeviciute, D. Vidmantiene, L. Basinskiene, I. Akuneca, M. Stankevicius, A. Maruska, E. Bartkiene, O. Ragazinskiene and A. Petrauskas.
Keywords for this news article include: Kaunas, Europe, Lithuania, Pediococcus, Lactobacillales, Lactobacillaceae, Gram-Positive Bacteria
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