Premium
Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA 655
Author(s) -
Chandrasekar Rajendran S.C.,
Chamlagain B.,
Kariluoto S.,
Piironen V.,
Saris P.E.J.
Publication year - 2017
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.13453
Subject(s) - lactococcus lactis , saccharomyces boulardii , food science , riboflavin , fermentation , starter , fermentation starter , lactococcus , kluyveromyces lactis , chemistry , biology , biochemistry , yeast , bacteria , lactic acid , probiotic , saccharomyces cerevisiae , genetics
Aims Lactococcus lactis N8 and Saccharomyces boulardii SAA 655 were investigated for their ability to synthesize B‐vitamins (riboflavin and folate) and their functional role as microbial starters in idli fermentation. Methods and Results In this study, ultra‐high performance liquid chromatography and microbiological assay were used to determine the total riboflavin and folate content respectively. Increased levels of folate were evident in both L. lactis N8 and S. boulardii SAA 655 cultivated medium. Enhanced riboflavin levels were found only in S. boulardii SAA 655 grown medium, whereas decreased riboflavin level was found in L. lactis N8 cultivated medium. To evaluate the functional role of microbial starter strains, L. lactis N8 and S. boulardii SAA 655 were incorporated individually and in combination into idli batter, composed of wet grounded rice and black gram. For the experiments, naturally fermented idli batter was considered as control. The results indicated that natural idli fermentation did not enhance the riboflavin level and depleted folate levels by half. In comparison with control, L. lactis N8 and S. boulardii SAA 655 incorporated idli batter (individually and in combination) increased riboflavin and folate levels by 40–90%. Apart from compensating the folate loss caused by natural fermentation, S. boulardii SAA 655 fermented idli batter individually and in combination with L. lactis N8 also showed the highest leavening character. Moreover, the microbial starter incorporation did not significantly influence the pH of idli batter. Conclusion Incorporation of L. lactis N8 and S. boulardii SAA 655 can evidently enhance the functional and technological characteristics of idli batter. Significance and Impact of the Study UN General Assembly declared 2016 the International Year of pulses emphasizing the importance of legumes as staple food. Furthermore, this is the first experimental report of in situ biofortifcation of riboflavin and folate using microbes in pulse based fermented staple food. The current study suggests possible avenues for research towards an economical strategy to reduce B‐vitamin deficiency among the consuming population.