Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri

• Published in: Food microbiology Vol. 57; pp. 159 - 171
• Main Authors: Pallin, Anton, Agback, Peter, Jonsson, Hans, Roos, Stefan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.08.2016
• Subjects: 1H-NMR; Bacteria; Barley; Bioactive compounds; Enzymes; Fermentation; Fermented cereals; Flour; Flour - microbiology; Food Microbiology; gamma-Aminobutyric Acid - analysis; gamma-Aminobutyric Acid - metabolism; Histamine - analysis; Histamine - metabolism; Hordeum - metabolism; Hordeum - microbiology; Hordeum vulgare; Lactobacillus plantarum; Lactobacillus reuteri; Lactobacillus reuteri - chemistry; Lactobacillus reuteri - growth & development; Lactobacillus reuteri - metabolism; Microbiology; Mikrobiologi; Organic Chemistry; Organisk kemi; Origins; Propylene Glycols - analysis; Propylene Glycols - metabolism; Sourdough; Strain; Barley; Lactobacillus reuteri; 1H-NMR; Bioactive compounds; Fermented cereals
• ISSN: 0740-0020; 1095-9998; 1095-9998
• DOI: 10.1016/j.fm.2016.02.011

Eighteen bacterial isolates from millet, buckwheat and rye flour were identified as Lactobacillus reuteri. Genomic fingerprinting (rep-PCR) revealed that they represented five strains and phylogenetic analyses using multi locus sequence analysis (MLSA) showed that all clustered with strains of rodent origin. Two strains (SU12-3 and SU18-3) from different phylogenetic clades were used in fermentations of six varieties of barley, both untreated and heat-treated (with inactivated indigenous enzymes) flour. They were compared with two probiotic strains of human origin (DSM 17938 and ATCC PTA 6475), one previously isolated sourdough strain (LTH 5531) and one strain of Lactobacillus plantarum (36E). Analyses of growth (CFU) and metabolism (1H-NMR) revealed differences at species level, with L. plantarum showing a higher capacity to assimilate nutrients without help of the cereal enzymes. Similarities were observed between L. reuteri strains isolated from sourdough, while the greatest differences between L. reuteri strains were observed between strains 6475 and 17938. Multivariate analysis of the metabolic profiles revealed clear clustering according to flour treatment, species of bacteria and barley variety and to some extent also bacterial strain. Possible bioactive compounds such as γ-aminobutyric acid (GABA), 1,3- propanediol (sign of reuterin production) and histamine were identified and quantified. •Lactobacillus reuteri were isolated from flours from different cereals.•The L. reuteri isolates from cereals are related to strains of rodent origin.•Species and strain specific differences in growth and metabolism were observed in barley flour.•Strain specific production of possible bioactive compounds were detected.•Possible bioactive compounds in fermented barley include GABA, reuterin and histamine.