Vpliv spontane fermentacije ajdove moke na vsebnost biogenih aminov in antioksidantov v kislem testu

Lokar, Petra (author), Cigić, Blaž (mentor), Jamnik, Polona (comentor)

V okviru magistrske naloge smo določali vsebnost biogenih aminov (BA) in gama-aminobutanojske kisline (GABA) v ajdovih mokah različnih proizvajalcev med spontano fermentacijo in fermentacijo z dodano komercialno startersko kulturo (SK). V kislih testih smo določali BA putrescin (PUT), kadaverin (CAD), tiramin (TYR), histamin (HIS), triptamin (TRP), fenetilamin (PEA), spermidin (SPD) in spermin (SPM) ter GABA po 24-urni in 48-urni fermentaciji. Ugotovili smo, da poteka spontana fermentacija v vsaki od analiziranih mok različno. V posameznih kislih testih smo določili povišane vsebnosti TYR (do 65 mg/100 g), CAD (do 73 mg/100 g) in PUT (do 62 mg/100 g). Povečano vsebnost prehransko problematičnega histamina smo določili le pri eni fermentaciji (24 mg/100 g). Dodatek starterske kulture je rezultiral v manjši vsebnosti CAD in TYR ter povečani vsebnosti PUT, saj smo ga pri eni od mok po 48 urah fermentacije določili več kot 100 mg/100 g. V splošnem velja, da so bile tako vsebnosti GABA kot BA večje po 48-urni fermentaciji. Dodatek komercialne starterske kulture ni enoznačno vplival na tvorbo BA in pH kislih test različnih mok, kar kaže na velik vpliv avtohtone mikrobne združbe. Vsebnost antioksidantov v kislih testih je bila večja kot v mokah, vendar je bil vpliv trajanja fermentacije in dodane starterske kulture majhen. Iz spontano fermentiranih kislih test smo izolirali mlečnokislinske bakterije avtohtone mikrobne združbe. Fermentacija z izolirano kulturo iz kislega testa čičerikine moke je rezultirala v manjši tvorbi prehransko nezaželenih BA v primerjavi s spontano fermentacijo. Vsebnost BA in GABA je bila manjša v kruhu kot v testu. Zmanjšanje je bilo bolj izrazito v skorji kot v sredici kruha.

• Language: Slovenian
• Keywords: moka, ajdova moka, biogeni amini, gama-aminobutanojska kislina, spontana fermentacija, starterske kulture, kislo testo, HPLC, Folin-Ciocalteau
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [P. Lokar]
• Year: 2021
• PID: 20.500.12556/RUL-124715
• UDC: 664.641.2:547.233:615.3:579.67:543.544
• COBISS.SI-ID: 52452867
• Publication date in RUL: 12.02.2021

LOKAR, Petra, 2021, Vpliv spontane fermentacije ajdove moke na vsebnost biogenih aminov in antioksidantov v kislem testu [online]. Master’s thesis. P. Lokar. [Accessed 18 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=124715

Secondary language

• Language: English
• Title: Influence of spontaneous fermentation of buckwheat flour on the content of biogenic amines and antioxidants in sourdough

Abstract

Within the scope of the master thesis we determined the content of biogenic amines (BA) and gamma-aminobutanoic acid (GABA) in buckwheat flours of different producers during spontaneous fermentation and after the addition of commercially available starter culture. The content of BA putrescine (PUT), cadaverine (CAD), tyramine (TYR), histamine (HIS), tryptamine (TRP), phenethylamine (PEA), spermidine (SPD) and spermine (SPM) and GABA in sourdoughs was determined after 24- and 48-hour fermentation. We found that spontaneous fermentation took place differently in each of the flours analyzed. High TYR contents (up to 65 mg/100 g), (up to CAD 73 mg/100 g) and (PUT up to 62 mg/100 g) were determined in the individual sourdoughs. The increased content of nutritionally problematic HIS was determined in only one fermentation (24 mg/100 g). The addition of starter culture led to lower CAD and TYR content and higher PUT content, with more than 100 mg/100 g being determined in one of the flours after 48 hours of fermentation. The contents of GABA and BA were higher after 48 hours of fermentation. The addition of starter culture did not uniformly influence the formation BA and pH of the sourdoughs of different flours, which indicates a great influence of the autochthonous microflora. The antioxidant content in sourdoughs was higher than in flours, but the influence of fermentation time and addition starter culture was small. Lactic acid bacteria of the autochthonous microflora were isolated from spontaneously fermented sourdoughs. Fermentation with an isolated sourdough culture from chickpeas sourdough led to a lower formation of nutritionally undesirable BAs compared to spontaneou fermentation. The content of BAs and GABA was lower in bread than in dough. The decrease was more pronounced in the crust than in the core of the bread.

• Keywords: flour, buckwheat flour, biogenic amines, gamma-aminobutanoic acid, spontaneous fermentation, starter culture, sourdough, HPLC, Folin-Ciocalteau