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Food Chem

Title:		Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization
Author(s):		Bao J; Zhang X; Zheng JH; Ren DF; Lu J;
Address:		"Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China; Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food & Fermentation Industries, 100015 Beijing, People's Republic of China. Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China. Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China. Electronic address: rendifeng@bjfu.edu.cn. Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food & Fermentation Industries, 100015 Beijing, People's Republic of China. Electronic address: johnljsmith@163.com"
Journal Title:		Food Chem
Year:		2018
Volume:		20180504
Issue:
Page Number:		64 - 72
DOI:		10.1016/j.foodchem.2018.05.027
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Spirulina platensis is a high-nutrient blue-green alga with a long history as a food supplement. In this study, the mixed fermentation of Spirulina with Lactobacillus plantarum and Bacillus subtilis was investigated using random-centroid optimization to improve deodorization of off-flavor and hydrolysis of protein. Fermented Spirulina with the maximum total viable counts of both organisms achieved best sensory characteristics and degree of proteolysis among those with different maximum biomass. The mixed fermentation noticeably reduced the volatile compounds of Spirulina, and yielded the highest relative contents (>85%) of acetoin and other odorants collectively producing a creamy aroma. Approximately one-third of the Spirulina proteins were hydrolyzed, yielding over 16% polypeptides and increasing the ratio of essential amino acids to total free amino acids to 1.5-fold compared with unfermented Spirulina. Fermentation with B. subtilis and L. plantarum effectively improved the odor and protein availability of Spirulina"
Keywords:		Acetoin/analysis/metabolism Amino Acids/metabolism Bacillus subtilis/*physiology Dietary Supplements Fermentation Humans Hydrolysis Industrial Microbiology/methods Lactobacillus plantarum/*physiology Odorants/analysis Spirulina/chemistry/*physiology Taste;
Notes:		"MedlineBao, Jie Zhang, Xia Zheng, Jia-Hui Ren, Di-Feng Lu, Jun eng England 2018/06/02 Food Chem. 2018 Oct 30; 264:64-72. doi: 10.1016/j.foodchem.2018.05.027. Epub 2018 May 4"