Abstract
Malt sprout (MS), a by-product of the malt industry obtained by removing rootlets and sprouts from the seed of germinated barley (Hordeum vulgare L.), was used as culture, dehydration and storage medium of three strains of lactobacilli: Lactobacillus salivarius CM-CIDCA 1231B and CM-CIDCA 1232Y and Lactobacillus plantarum CIDCA 83114. The three strains were grown in MS and MS supplemented with 20% w/v fructo-oligosaccharides (MS FOS). Bacterial growth was determined by registering the decrease of pH and by plate counting. Comparable results with those of microorganisms grown in MRS (controls) were observed in terms of lag times, ΔpH and acidification rates. Furthermore, during fermentation, a significant increase of DP6 (FOS with degree of polymerization 6) was observed at expenses of inulin and DP7, probably indicating their hydrolysis. A concomitant decrease of DP3, sucrose and monosaccharides was also observed, as result of their bacterial consumption during growth. The presence of FOS in the fermented media protected microorganisms during freeze-drying and storage, as no decrease of culturability was observed after 60 days at 4 °C (> 108 CFU/mL). Using MS appears as an innovative strategy for the production of lactobacilli at large scale, supporting their use for the elaboration of functional foods containing prebiotics and probiotics.
Similar content being viewed by others
References
Aborus NE, Čanadanović-Brunet J, Ćetković G, Šaponjac VT, Vulić J, Ilić N (2017) Powdered barley sprouts: composition, functionality and polyphenol digestibility. Int J Food Sci Technol 52:231–238. doi:10.1111/ijfs.13274
Association of Official Analytical Chemists (AOAC) (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists (AOAC), Washington
Bioardi JL, Ertola RJ (1985) Rhizobium biomass production in batch and continuous culture with a malt-sprouts medium. World J Microbiol Biotechnol 1:163–172. doi:10.1007/BF01742581
Blanch M, Goñi O, Sanchez-Ballesta MT, Escribano MI, Merodio C (2012) Characterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage. Food Chem 134:912–919. doi:10.1016/j.foodchem.2012.02.203
Brestenský M, Nitrayová S, Patráš P, Heger J (2013) Standardized ileal digestibilities of amino acids and nitrogen in rye, barley, soybean meal, malt sprouts, sorghum, wheat germ and broken rice fed to growing pigs. Anim Feed Sci Technol 186:120–124. doi:10.1016/j.anifeedsci.2013.09.006
Denli M, Çelik K, Okan F (2003) Comparative effects of feeding diets containing flavomycin, bioteksin-L and dry yeast (Saccharomyces cerevisiae) on broiler performance. J Appl Anim Res 23:139–144. doi:10.1080/09712119.2003.9706415
Ferreira V, Soares V, Santos C, Silva J, Gibbs P, Texeira PM (2005) Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate. Biotechnol Lett 27:249–252. doi:10.1007/s10529-004-8351-x
Garrote GL, Abraham AG, De Antoni GL (2001) Chemical and microbiological characterisation of kefir grains. J Dairy Res 68:639–652. doi:10.1017/S0022029901005210
Golowczyc M, Vera C, Santos M, Guerrero C, Carasi P, Illanes A, Gomez-Zavaglia A, Tymczyszyn E (2013) Use of whey permeate containing in situ synthesied galacto-oligosaccharides for the growth and preservation of Lactobacillus plantarum. J Dairy Res 80:374–381. doi:10.1017/S0022029913000356
Hujanen M, Linko S, Linko YY, Leisola M (2001) Optimisation of media and cultivation conditions for L(+)(S)-lactic acid production by Lactobacillus casei NRRL B-441. Appl Microbiol Biotechnol 56:126–130. doi:10.1007/s002530000501
Kondo K, Nagao K, Yokoo Y (2016) Process for producing food and beverage products from malt sprouts. US patent 9326542 B2
Laitila A, Saarela M, Kirk L, Siika-Aho M, Haikara A, Mattila-Sandholm T, Virkajärvi I (2004) Malt sprout extract medium for cultivation of Lactobacillus plantarum protective cultures. Lett Appl Microbiol 39:336–340. doi:10.1111/j.1472-765X.2004.01579.x
Liu B, Yang M, Qi B, Chen X, Su Z, Wan Y (2010) Optimizing L-(+)-lactic acid production by thermophile Lactobacillus plantarum As. 1.3 using alternative nitrogen sources with response surface method. Biochem Eng J 52:212–219. doi:10.1016/j.bej.2010.08.013
Londero A, Hamet MF, De Antoni GL, Garrote GL, Abraham AG (2012) Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation. J Dairy Res 79:262–271. doi:10.1017/S0022029912000179
Londero A, León Peláez MA, Diosma G, De Antoni GL, Abraham AG, Garrote GL (2014) Fermented whey as poultry feed additive to prevent fungal contamination. J Sci Food Agric 94:3189–3194. doi:10.1002/jsfa.6669
Londero A, Iraporda C, Garrote GL, Abraham AG (2015) Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity. Int J Dairy Technol 68:118–126. doi:10.1111/1471-0307.12161
Nurfeta A, Abdu Y (2014) Feeding value of different levels of malt sprout and katikala atella on nutrient utilization and growth performance of sheep fed basal diet of Rhodes grass hay. Trop Anim Health Prod 46:541–547. doi:10.1007/s11250-013-0527-8
Panoff J-M, Thammavongs B, Guéguen M (2000) Cryoprotectants lead to phenotypic adaptation to freeze–thaw stress in Lactobacillus delbrueckii ssp. bulgaricus CIP 101027T. Cryobiology 40:264–269. doi:10.1006/cryo.2000.2240
Quintana G, Gerbino E, Gómez-Zavaglia A (2017) Okara: a nutritionally valuable by-product able to stabilize Lactobacillus plantarum during freeze-drying, spray-drying, and storage. Front Microbiol 8:641–650. doi:10.3389/fmicb.2017.00641
Romano N, Tymczyszyn E, Mobili A, Gómez-Zavaglia A (2015) Prebiotics as protectants of lactic acid bacteria. In: Watson RR, Preedy VR (eds) Bioactive foods in promoting health: probiotics, prebiotics, and synbiotics. Part 1: prebiotics in health promotion, 2nd edn. Academic Press, San Diego, pp 155–164. doi:10.1016/B978-0-12-802189-7.00010-1
Romano N, Schebor C, Mobili P, Gómez-Zavaglia A (2016) Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus. Food Res Int 90:251–258. doi:10.1016/j.foodres.2016.11.003
Santos MI, Araujo-Andrade C, Esparza-Ibarra Tymczyszyn EE, Gómez-Zavaglia A (2014) Galacto-oligosaccharides and lactulose as protectants against desiccation of Lactobacillus delbrueckii subsp. bulcaricus. Biotechnol Prog 30:1231–1238. doi:10.1002/btpr.1969
Šidagis D, Uchockis V, Bliznikas S (2014) Effect of malt sprouts on nutrient fermentation in the rumen of cows and their productivity. Vet Med Zoot 65:97–101
Tymczyszyn EE, Gómez-Zavaglia A, Disalvo EA (2007) Effect of sugars and growth media on the dehydration of Lactobacillus delbrueckii ssp. bulgaricus. J Appl Microbiol 102:845–851. doi:10.1111/j.1365-2672.2006.03108.x
Tymczyszyn EE, Díaz MR, Pataro A, Sandonato N, Gómez-Zavaglia A, Disalvo EA (2008) Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying. Int J Food Microbiol 128:342–347. doi:10.1016/j.ijfoodmicro.2008.09.009
Vega R, Zuñiga-Hansen ME (2015) The effect of processing conditions on the stability of fructooligosaccharides in acidic food products. Food Chem 15:784–789. doi:10.1016/j.foodchem.2014.10.119
Waters DM, Kingston W, Jacob F, Titze J, Arendt EK, Zannini E (2013) Wheat bread biofortification with rootlets, a malting by-product. J Sci Food Agric 93:2372–2383. doi:10.1002/jsfa.6059
Yegin S, Buyukkileci AO, Sargin S, Goksungur Y (2017) Exploitation of agricultural wastes and by-products for production of Aureobasidium pullulans Y-2311-1 xylanase: screening, bioprocess optimization and scale up. Waste Biomass Valoriz 8:999–1010. doi:10.1007/s12649-016-9646-6
Acknowledgements
This work was supported by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT), Nitrap S.R.L. (Projects PID/2014/0049 and PICT/2014/0912) and CYTED Program (115RT0488). M.G., P.M. and A.G.-Z. are members of the research career CONICET. N.R. is postdoctoral fellow from CONICET. L.C. and A.M. are doctoral fellows from ANPCyT and CIC, respectively. The authors acknowledge Advance Biotechnology Company S.A. for the fruitful discussions and for financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Cejas, L., Romano, N., Moretti, A. et al. Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains. J Food Sci Technol 54, 4464–4472 (2017). https://doi.org/10.1007/s13197-017-2927-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2927-7