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Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production

2032-05Conference object Open access
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dc.contributor.authorBartkiene, E.
dc.contributor.authorBartkevics, V.
dc.contributor.authorSantini, A.
dc.contributor.authorLele, V.
dc.contributor.authorStarkute, V.
dc.contributor.authorZokaityte, E.
dc.contributor.authorKlupsaite, D.
dc.contributor.authorZavistanaviciute, P.
dc.contributor.authorTolpeznikaite, E.
dc.contributor.authorMockus, E.
dc.contributor.authorMozuriene, E.
dc.contributor.authorRuibys, R.
dc.contributor.authorCernauskas, D.
dc.contributor.authorOzogul, F.
dc.contributor.authorGuiné, Raquel P. F.
dc.contributor.authorDomig, K. J.
dc.contributor.authorRocha, J. M.
dc.date.accessioned2023-05-16T09:07:23Z
dc.date.available2023-05-16T09:07:23Z
dc.date.issued2032-05
dc.description.abstractAbstract: Sourdough is a complex ecosystem, where lactic acid bacteria (LAB) and yeasts are dominant organisms. LAB isolated from sourdough can be employed as a biotechnological starters to improve the safety and functionality of food and feed, to provide added value and to increase safety of food industry by-products, to design synthesis of functional molecules in fermentable substrates, and to moderate the technologies for safer alternative stock (e.g., insect flour) incorporation to the main food (e.g., bread) formulas. Sourdough contains a wide range of LAB, which metabolic activity strongly affects the characteristics of the fermentable substrates. The addition of starter cultures under controlled conditions is a highly prospective technology for sustainable feed preparation. Metabolites of the LAB as well as viable LAB cells in fermented feed material leads to desirable changes in animal microbiota, better health and production quality. Additionally, the high-functionality fermented feed can be produced by applying sourdough LAB for the food industry by-product valorization. Also, fermentation with sourdough LAB greatly contribute not only to the flavour, aroma, and texture of the final product but also to functional molecules synthesis, e.g., galactooligosaccharides can be synthesized from the dairy industry by-products containing lactose; gamma-aminobutyric acid can be produced from the substrates containing L-glutamic acid (e.g., Spirulina). This type of bioconversion is a very promising technology for food and nutraceutical production. Finally, our works showed, that sourdough LAB application in industry is extremely broad: from food industry by-products and alternative food stock valorization to neurotransmitter production.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBartkiene, E., Bartkevics, V., Santini, A., Lele, V., Starkute, V., Zokaityte, E., Klupsaite, D., Zavistanaviciute, P., Tolpeznikaite, E., Mockus, E., Mozuriene, E., Ruibys, R., Cernauskas, D., Ozogul, F., Guiné, R.P.F., Domig, K.J., & Rocha, J.M. (2023, May 11–12). Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production [Oral presentation]. In Abstract Book of 16th Baltic Conference on Food Science and Technology FOODBALT 2023 “Traditional Meets Non-Traditional In Future Food” (p. 18). Jelgava, Latvia University of Life Sciences and Technologies.pt_PT
dc.identifier.isbn978-9984-48-411-2
dc.identifier.issn2501-0190
dc.identifier.urihttp://hdl.handle.net/10400.19/7779
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherLBTU, Faculty of Food Technologypt_PT
dc.relation.publisherversionhttps://conferences.llu.lv/en/homepg/foodbalt_2023/programmept_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectSafetypt_PT
dc.subjectFermentationpt_PT
dc.subjectBy-productspt_PT
dc.subjectFunctional moleculespt_PT
dc.titleSourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters productionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceJelgava, Latviapt_PT
oaire.citation.startPage18pt_PT
oaire.citation.title16th Baltic Conference on Food Science and Technology FOODBALT 2023pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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