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<p>This study investigated the fermentation of wheat germ flour using <i>Saccharomyces cerevisiae</i> in combination with either live or heat-inactivated (paraprobiotic) forms of <i>Lactobacillus acidophilus</i> and <i>Lactiplantibacillus plantarum</i>. Technological Parameters including pH, acidity, alcohol content, functional groups (FTIR), color (Hunter lab colorimeter), apparent viscosity, and pasting properties (Rheological Analysis) were analyzed at 4-hour intervals over a 24-hour fermentation period. The decrease in pH and alcohol content and increase in acidity was shown during fermentation. FTIR analysis revealed significant alterations in protein and starch structures, indicated by a reduction in peak intensities as <i>S.cerevisiae + L.acidophilus</i> paraprobiotic <i>+ L.plantarum</i> paraprobiotic &lt; <i>S.cerevisiae + L.plantarum</i> paraprobiotic &lt; <i>S.cerevisiae + L.acidophilus</i> paraprobiotic &lt; <i>S.cerevisiae + L.acidophilus</i> + <i>L.plantarum</i> probiotic &lt; <i>S.cerevisiae</i> + <i>L.plantarum</i> probiotic &lt; <i>S.cerevisiae</i> + <i>L. acidophilus</i> probiotic &lt; <i>Saccharomyces cerevisiae</i>. Colorimetric analysis showed paraprobiotic strains reduced green coloration (a*). The incorporation of paraprobiotics, specifically strains of <i>L. acidophilus</i> and <i>L. plantarum</i>, significantly altered the rheological properties of the product, inducing pseudo-plastic behavior. This was evidenced by a marked increase in viscosity (peak, final, and breakdown), consistency, and a concurrent decrease in the flux index (n) (<i>p</i> &lt; .05). This study underscores that the nutritional, functional, and sensory properties of fermented wheat germ flour can be strategically engineered through precise strain selection and fermentation control, offering valuable insights for product development.</p>

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Technological characteristics of wheat germ flour fermented by paraprobiotic strains of Lactobacillus acidophilus and Lactiplanti Bacillus plantarum

  • 期刊论文

  • 发表日期：

    2026年2月6日

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  • Majedeh Mirzaei,
  • Neda Mollakhalili-meybodi,
  • Fateme Akrami Mohajeri,
  • Farimah Shamsi,
  • Elham Khalili Sadrabad

摘要

This study investigated the fermentation of wheat germ flour using Saccharomyces cerevisiae in combination with either live or heat-inactivated (paraprobiotic) forms of Lactobacillus acidophilus and Lactiplantibacillus plantarum. Technological Parameters including pH, acidity, alcohol content, functional groups (FTIR), color (Hunter lab colorimeter), apparent viscosity, and pasting properties (Rheological Analysis) were analyzed at 4-hour intervals over a 24-hour fermentation period. The decrease in pH and alcohol content and increase in acidity was shown during fermentation. FTIR analysis revealed significant alterations in protein and starch structures, indicated by a reduction in peak intensities as S.cerevisiae + L.acidophilus paraprobiotic + L.plantarum paraprobiotic < S.cerevisiae + L.plantarum paraprobiotic < S.cerevisiae + L.acidophilus paraprobiotic < S.cerevisiae + L.acidophilus + L.plantarum probiotic < S.cerevisiae + L.plantarum probiotic < S.cerevisiae + L. acidophilus probiotic < Saccharomyces cerevisiae. Colorimetric analysis showed paraprobiotic strains reduced green coloration (a*). The incorporation of paraprobiotics, specifically strains of L. acidophilus and L. plantarum, significantly altered the rheological properties of the product, inducing pseudo-plastic behavior. This was evidenced by a marked increase in viscosity (peak, final, and breakdown), consistency, and a concurrent decrease in the flux index (n) (p < .05). This study underscores that the nutritional, functional, and sensory properties of fermented wheat germ flour can be strategically engineered through precise strain selection and fermentation control, offering valuable insights for product development.