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Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation
Ernesta Tolpeznikaite1, Vadims Bartkevics2, Anna Skrastina2
1Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania.
Toxins
|January 20, 2023
Summary
Researchers selected lactic acid bacteria (LAB) strains to ferment Spirulina into a gamma-aminobutyric acid (GABA) rich ingredient. Solid-state fermentation with Lacticaseibacillus paracasei yielded the highest GABA concentration.
Area of Science:
- * Biotechnology and Food Science
- * Microbial Fermentation
- * Nutritional Science
Background:
- * Spirulina (blue-green algae) is a potential source for nutritional ingredients.
- * Gamma-aminobutyric acid (GABA) is a functional compound with health benefits.
- * Lactic acid bacteria (LAB) are known for their biotransformation capabilities.
Purpose of the Study:
- * To identify optimal LAB strains and fermentation conditions for GABA production from Spirulina.
- * To evaluate the impact of fermentation on fatty acid and biogenic amine profiles.
- * To assess Spirulina as a substrate for producing GABA-enriched ingredients.
Main Methods:
- * Screening of ten LAB strains under submerged (SMF) and solid-state fermentation (SSF) conditions.
- * Analysis of fatty acids (FA) and biogenic amines (BA) in fermented Spirulina.
- * Quantification of GABA concentration using specific analytical techniques.
Main Results:
- * Spirulina is a suitable fermentation substrate, with lowest pH achieved using L. brevis in SSF.
- * The highest GABA concentration (2395.9 mg/kg) was obtained with L. paracasei in 48h SSF.
- * A positive correlation was observed between GABA and biogenic amine (putrescine, spermidine) concentrations.
Conclusions:
- * Lacticaseibacillus paracasei is effective for producing high-GABA Spirulina ingredients.
- * Fermentation conditions significantly influence GABA yield and biogenic amine formation.
- * Co-monitoring of functional (GABA) and non-desirable (BA) compounds is crucial due to shared metabolic pathways.
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