Abstract
Wheat germ is a high-nutrient by-product from the milling industry with very limited optimal consumption due to its short shelf life. The severe activity of endogenous lipase and lipoxygenase is associated with the release of fatty acids which are responsible for the rancidity and shelf-life deficiency. Reducing these enzymes activity is essential for prolonging the wheat germ shelf-life. For this purpose, the mixed and simple fermentation of different wheat germ concentrations (10, 15 and 20% w/v wheat germ in distilled water) with Lactobacillus plantarum and Lactobacillus acidophilus was investigated to improve the stability of wheat germ by restraining the activity of the enzymes. Fermentation noticeably reduced the activity of the enzymes in all samples (ranges from 50 to 82.15% for lipase and 55.34 to 72 for lipoxygenase in different treatments), but the mixed-fermented wheat germ with the maximum concentration (20%) achieved the highest reduction level in both enzymes inactivation. Fermentation also resulted in an obvious increase in antioxidant activity from 51.18% in raw wheat germ to more than 72.73% in different samples, which mixed fermentation of 20% wheat germ suspension with the value of 89.76 was ranked first.
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The first author (EDK) performed the experiments; analyzed data and wrote the manuscript. The second author (SHR) designed and directed the project, collaborated in data analysis and edited the manuscript. Third and fourth authors (HK and AA) advised on the project and contributed to the writing of the manuscript. All authors contributed to the final version of the manuscript.
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Khosroshahi, E.D., Razavi, S.H., Kaini, H. et al. Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation. J Food Sci Technol 59, 2905–2912 (2022). https://doi.org/10.1007/s13197-021-05316-w
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DOI: https://doi.org/10.1007/s13197-021-05316-w