Journal d'horticulture
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Novel symbiotic approach against pathogenic bacteria's for the development of new food using enzymatically hydrolysed avena sativa and Fagopyrum esculent flours

Paulina Streimikyte, Jonas Viskelis and Pranas Viskelis

Scientific results describing the symbiosis between different origin carbohydrates and fermentation is still fragmented. Moreover, new lactic acid bacterial fermentation using birch sap and Tibetian kefir grains as starters are a novel approach using different plant materials. This study aimed biochemical and microbiological investigation of enzymatically hydrolyzed Avena sativa and Fagopyrum esculentum flour water extracts (Brix 11%) interaction with Tibetian kefir grains and birch sap. Prototype batches of 20l of oats (Avena sativa) and common buckwheat (Fagopyrum esculentum) using multienzyme water-assisted extraction before the fermentation were performed. Continuously, the filtered (50 microns) liquid phase was mixed with fresh birch sap (1:1 %w/w) and kefir grains ( 1:10 %v/w). Five days of aerobic fermentation at 28ºC was performed. Results of samples indicate a high potential of antimicrobial activity against seven pathogenic bacterias, including Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Listeria monocytogenes ATCC 19115, Staphylococcus epidermidis ATCC 12228, Klebsiella pneumoniae ATCC 13883, Proteus vulgaris ATCC 8427, and Bacillus cereus ATCC 11778 which was evaluated via an agar well diffusion assay. Moreover, a practical approach for inhibition of Saccharomyces cerevisiae which binds the aflatoxins was performed using ozone. In conlusion, significant application using birch sap and Tibetian kefir grains was investigated using different water extracts of A. sativa and F. esculentum, indicating that sugars, oligosaccharides and polysaccharides origins interact with different bacterial cultures differently characterized by divergent antimicrobial properties.