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Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

  • Biotechnological products and process engineering
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Abstract

The consumption of fiber-rich foods such as cereal bran is highly recommended due to its beneficial health effects. Pre-fermentation of bran with lactic acid bacteria can be used to improve the otherwise impaired flavor and textural qualities of bran-rich products. These positive effects are attributed to enzymatic modification of bran components and the production of functional metabolites like organic acids and exopolysaccharides such as dextrans. The aim of this study was to investigate dextran production in wheat and rye bran by fermentation with two Weissella confusa strains. Bran raw materials were analyzed for their chemical compositions and mineral content. Microbial growth and acidification kinetics were determined from the fermentations. Both strains produced more dextran in rye bran in which the fermentation-induced acidification was slower and the acidification lag phase longer than in wheat bran. Higher dextran production in rye bran is expected to be due to the longer period of optimal pH for dextran synthesis during fermentation. The starch content of wheat bran was higher, which may promote isomaltooligosaccharide formation at the expense of dextran production. W. confusa Cab3 produced slightly higher amounts of dextran than W. confusa VTT E-90392 in all raw materials. Fermentation with W. confusa Cab3 also resulted in lower residual fructose content which has technological relevance. The results indicate that wheat and particularly rye bran are promising matrices for producing technologically significant amounts of dextran, which facilitates the use of nutritionally valuable raw bran in food applications.

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Acknowledgments

This study was supported by the Academy of Finland (contract number 255755) and the Department of Biotechnology, Ministry of Science and Technology, New Delhi, India, to AG via the joint WISEDextran project, and the ABS Graduate School (QS).

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    Authors and Affiliations

    1. VTT Technical Research Centre of Finland Ltd., FI-Tietotie 2, FI-02044, Espoo, Finland

      Ilkka Kajala & Riikka Juvonen

    2. Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland

      Jari Mäkelä, Rossana Coda, Qiao Shi, Ndegwa Henry Maina, Päivi Ekholm, Maija Tenkanen & Kati Katina

    3. Department of Biotechnology, Indian Institute of Technology Guwahati, 781 039, Assam, India

      Shraddha Shukla & Arun Goyal

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    1. Ilkka Kajala
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    Correspondence to Ilkka Kajala.

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    This study was funded by a grant from Academy of Finland (contract number 255755) and by ABS graduate school (QS). All co-authors have consented to submitting this manuscript. The authors state that they have no conflict of interest.

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    Ilkka Kajala and Jari Mäkelä contributed equally to this work.

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    Kajala, I., Mäkelä, J., Coda, R. et al. Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran. Appl Microbiol Biotechnol 100, 3499–3510 (2016). https://doi.org/10.1007/s00253-015-7189-6

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