摘要
For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.
基金
This research was supported in part by the ERA-NET project DISCOVERY:“Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield”.Project code SUSFOOD2-ID:101.This work is also based upon the work from COST Action 18101 SOURDOMICS-Sourdough biotechnology network towards novel,healthier and sustainable food and bioprocesses(http s://sourdomics.com/
https://www.cost.eu/actions/CA18101/),where the author J.M.F.R.is the Chair and Grant Holder Scientific Representative,the author E.B.is vice-chair and leader of the working group 6“Project design and development innovative prototypes of products and small-scale processing technologies”,the author G.J.is leader of the working group 3“Design and development sourdough starter cultures for breadmaking and other agri-food products”and the author F.¨O.is the leader of the working group 8“Food safety,health promoting,sensorial perception and consumers’behaviour”,and is supported by COST(European Cooperation in Science and Technology)(https://www.cost.eu/).COST is a funding agency for research and innovation networks.Regarding the author J.M.F.R.,this work was also financially supported by:(i)Base Funding-UIDB/00511/2020 of the Laboratory for Process Engineering,Environment,Biotechnology and Energy-LEPABE-funded by national funds through the FCT/MCTES(PIDDAC)
(ii)Project PTDC/EQU-EQU/28101/2017-SAFEGOAL-Safer Synthetic Turf Pitches with Infill of Rubber Crumb from Recycled Tires,funded by FEDER funds through COMPETE2020-Programa Operacional Competitividade e Internacionalizaç˜ao(POCI)and by national funds(PIDDAC)through FCT/MCTES.
