BIOPRODUCTS OF BACTERIOCINS PRODUCING LACTIC ACID BACTERIA ... · such as iron, calcium, magnesium,...

D A L I A Č I Ž E I K I E N Ė

S U M M A R Y O F D O C T O R A L D I S S E R T A T I O N

K a u n a s2 0 1 5

B I O P R O D U C T S O F B A C T E R I O C I N S

P R O D U C I N G L A C T I C A C I D B A C T E R I A T H E I R

A N T I M I C R O B I A L A N D P H Y T A S E A C T I V I T I E S

A N D A P P L I C A T I O N S

T E C H N O L O G I C A L S C I E N C E S C H E M I C A L

E N G I N E E R I N G ( 0 5 T )

KAUNAS UNIVERSITY OF TECHNOLOGY

Dalia Čižeikienė

BIOPRODUCTS OF BACTERIOCINS PRODUCING LACTIC

ACID BACTERIA THEIR ANTIMICROBIAL AND PHYTASE

ACTIVITIES AND APPLICATIONS

Summary of Doctoral Dissertation

Technological Sciences Chemical Engineering (05T)

2015 Kaunas

The study was carried out at Kaunas University of Technology Faculty of

Chemical Technology Department of Food Science and Technology during the

years 2010-2014 The research part was performed at the University of

Copenhagen Faculty of Science Department of Food Science Food

Microbiology section and this part of work was partly supported by project

Promotion of Student Scientific Activities (VP1-31-ŠMM-01-V-02-003) from

the Research Council of Lithuania The part of research was performed at

Lithuanian Institute of Agriculture Department of plant pathology and

protection Kėdainiai distr and at Institute of Botany Laboratory of

Biodeterioration Research Vilnius The part of research was funded by a grant

(project 31V-46 BIOEKOTECH) from Lithuanian Agency for Science

Innovation and Technology and by a grant (project SVE-092011 BIOFITAS)

from the Research Council of Lithuania

Scientific Supervisor

Prof Dr Habil Gražina JUODEIKIENĖ (Kaunas University of Technology

Technological Sciences Chemical Engineering ndash 05T)

Dissertation Defense Board of Chemical Engineering Science Field

Prof Dr Jolanta LIESIENĖ (Kaunas University of Technology

Technological Sciences Chemical Engineering ndash 05T) ndash Chairperson

Dr Ina JASUTIENĖ (Kaunas University of Technology Technological

Sciences Chemical Engineering ndash 05T)

Assoc Prof Dr Rima KLIMAVIČIŪTĖ (Kaunas University of Technology


Prof Dr Mindaugas MALAKAUSKAS (Academy of Veterinary of

Lithuanian University of Health Sciences Agricultural Sciences Veterinary

Medicine ndash 02A)

Assoc Prof Dr Vytautas RUZGAS (Lithuanian Research Centre for

Agriculture and Forestry Institute of Agriculture Agricultural Sciences

Agronomy ndash 01A)

The official defense of the dissertation will be held at an open meeting of the

Board of Chemical Engineering science field at 1 pm on March 6 2015 in the

Dissertation Defense Hall at the Central Building of Kaunas University of

Technology

Address K Donelaičio St 73-403 LT-44029 Kaunas Lithuania Telephone

+370 37 300042 fax +370 37 324144 e-mail doktoranturaktult

The send-out date of the Summary of the Dissertation is February 6 2015 The

Dissertation is available on the internet httpktuedu and at the library of

Kaunas University of Technology (K Donelaičio St 20 Kaunas)

KAUNO TECHNOLOGIJOS UNIVERSITETAS

Dalia Čižeikienė

BAKTERIOCINUS GAMINANČIŲ PIENO RŪGŠTIES

BAKTERIJŲ BIOPRODUKTAI JŲ ANTIMIKROBINIS IR

FITAZINIS AKTYVUMAS BEI TAIKYMAS

Daktaro disertacijos santrauka

Technologijos mokslai chemijos inžinerija (05T)

2015 Kaunas

Disertacija rengta 2010ndash2014 metais Kauno technologijos universitete

Cheminės technologijos fakultete Maisto mokslo ir technologijos katedroje

Dalis tyrimų atlikta Kopenhagos universitete Gamtos mokslų fakultete Maisto

mokslo katedroje (University of Copenhagen Faculty of Science Department of

Food Science Food Microbiology section) Danija Botanikos institute

Biodestruktorių tyrimo laboratorijoje Vilnius ir LAMMC Žemdirbystės

institute Augalų patologijos ir apsaugos skyriuje Kėdainių r Mokslinius

tyrimus rėmė Lietuvos mokslo taryba (doktorantų stažuotės užsienio mokslo

centruose VP1-31-ŠMM-01-V-02-003 projektas SVE-092011 BIOFITAS) ir

Mokslo inovacijų ir technologijų agentūra (projekto Nr 31V-46 BIOEKOTECH)

Mokslinė vadovė

Prof habil dr Gražina JUODEIKIENĖ (Kauno technologijos universitetas

technologijos mokslai chemijos inžinerija ndash 05T)

Chemijos inžinerijos mokslo krypties disertacijos gynimo taryba

Prof dr Jolanta LIESIENĖ (Kauno technologijos universitetas technologijos

mokslai chemijos inžinerija ndash 05T) ndash pirmininkė

Dr Ina JASUTIENĖ (Kauno technologijos universitetas technologijos

mokslai chemijos inžinerija ndash 05T)

Doc dr Rima KLIMAVIČIŪTĖ (Kauno technologijos universitetas


Prof dr Mindaugas MALAKAUSKAS (Lietuvos sveikatos mokslų

universiteto Veterinarijos akademija žemės ūkio mokslai veterinarija ndash

02A)

Doc dr Vytautas RUZGAS (Lietuvos agrarinių ir miškų mokslų centro

Žemdirbystės institutas žemės ūkio mokslai agronomija ndash 01A)

Disertacija bus ginama viešame chemijos inžinerijos mokslo krypties tarybos

posėdyje 2015 m kovo 6 d 13 val Kauno technologijos universiteto centrinių

rūmų Disertacijų gynimo salėje

Adresas K Donelaičio g 73-403 LT-44029 Kaunas Lietuva

Tel +370 37 300042 faksas +370 37 324144 el paštas doktoranturaktult

Daktaro disertacijos santrauka išsiųsta 2015 m vasario 6 d

Su disertacija galima susipažinti internete httpktuedu ir Kauno technologijos

universiteto bibliotekoje (K Donelaičio g 20 Kaunas)

5

ABBREVIATIONS

BLIS bacteriocin like inhibitory substances

CFU colony forming units

CDM chemically defined media

CDM+P chemically defined media containing inorganic phosphorus

CDM-P phosphate free chemically defined media

CDM+Phy chemically defined media supplemented with phytic acid

dipotassium salt as phosphate source

DGGE denaturing gradient gel electrophoresis

DNA deoxyribonucleic acid

LAB lactic acid bacteria

LSD Fishers least significant difference

mMRS modified de Man Rogosa and Sharpe media

MRS de Man Rogosa and Sharpe media

PCR

PDA

polymerase chain reaction

potato dextrose agar

pfu plaque forming units

rep-PCR repetitive sequence based polymerase chain reaction

TTA total titratable acidity

U units

List of microorganisms genera

A ndash Aspergillus

Alt ndash Alternaria

Aure ndash Aureobasidium

B ndash Bacillus

C ndash Candida

Coch ndash Cochliobolus

D ndash Debaryomyces

E ndash Escherichia

Ent ndash Enterococcus

F ndash Fusarium

G ndash Geotrichum

Y ndash Yersinia

K ndash Kluyveromyces

L ndash Lactobacillus

Lact ndash Lactococcus

Leuc ndash Leuconostoc

List ndash Listeria

P ndash Pediococcus

Penic ndash Penicillium

Pi ndash Pichia

Ps ndash Pseudomonas

R ndash Rhodotorula

Rh ndash Rhizopus

S ndash Salmonella

Sc ndash Saccharomyces

Sach ndash Saccharomycopsis

St ndash Staphylococcus

Z ndash Zygosaccharomyces

6

1 Introduction

Motivation for the research Grain products including daily bread products

are the basis of nutritional pyramid and the main source of fibres and minerals

such as iron calcium magnesium selenium zinc as well as folic acid iodine B

vitamins group On the other hand the intake of minerals from cereal productsrsquo

fibres is limited in the human and animal bodies The phytic acid in their

composition tends to form phytate complexes with minerals that are insoluble at

physiological pH and therefore minerals and phosphate are unavailable for

absorption in the human intestine This problem is especially relevant in the

production of wheat baked goods which use speeded up production processes

and during the fermentation minerals are not released from the phytates

complexes Due to the lack of minerals in the daily diet and insufficient intake

from grain products the human body experiences specific metabolic disorders

that cause various ailments and even diseases

When assessing the potential nutritional problems the search for new

biotechnological tools to improve the intake of minerals from grain products is

relevant One of the natural and most available tools to improve the quality of

wheat baked goods could be the microorganisms with phytase activity Recently

scientists have been interested in both yeast and lactic acid bacteria (LAB) with

phytase activity However there seems to be no high phytase-active LAB

available for the bread industry today Therefore the LAB with high phytase

activity extraction from fermented products and their further application for the

development of new bioproducts is relevant when solving the problem of mineral

intake More and more attention is brought to the possibilities to use LAB for

this purpose whose synthesized bacteriocins can ensure the stability of

fermented products suppress the growth of bread diseases causing

microorganisms such as Bacillus subtilis and fungi

Baked goods microbiological failure problem remained relevant in the bread

production technology especially in summer which is caused by Bacillus

subtilis and fungi which spread during the warm season Recently scientists

have been interested in LAB which produces substances similar to bacteriocins

whose antimicrobial effect occurs against various bacteria and even food

pathogens eg Listeria Salmonella Escherichia genera belonging bacteria

Natural preservative effect-having supplements ndash LAB fermented bioproducts

that have both antimicrobial and phytase activities could be one of the ways to

slow down the microbiological spoilage of wheat bread and at the same time

increase the nutritional value of wheat bakery products enriched with fibre

Kaunas University of Technology Food Science and Technology

Department previously for the first time assessed the microflora of industrial

Lithuanian sourdough and spontaneous rye sourdough and distinguished five

LAB that produce bacteriocins Lactobacillus sakei KTU05-6 Pediococcus

7

acidilactici KTU05-7 P pentosaceus KTU05-8 KTU05-9 and KTU05-10

strains Initial test results of the antimicrobial properties of microorganisms

showed the perspective of ongoing work and gave the basis for expanding the

scope for the use of antimicrobial preparations not only in the bread industry but

in other fields as well especially for reduction of biological pollution of the

grain seeds in organic farming The bioproducts for the processing of grain seeds

in organic farming should be not only effective but also cheap By setting such

goal the search of new media for the cultivation of LAB is relevant by paying

attention to by-products of food industry which could reduce the price of the

bioproduct production

When studying the use possibilities of LAB in the fermentation processes and

creation of new bioproducts it is necessary to pay attention to the inhibitors of

the fermentation ndash bacteriophages Bacteriophages attacking the LAB are main

factor responsible for fermentation failures thus creating significant economic

losses worldwide Phage infections can cause serious problems in fermentation

processes because the viral particles can reduce or even stop the activity of

fermentative bacteria Although bacteriophages are considered as a main factor

responsible for fermentation failures very few studies have dealt with lactic acid

bacteria isolated from sourdough Still is no data about phages influence on LAB

population in sourdough during continuously fermentation

The aim of the thesis To determinate the antimicrobial and phytase

activities of LAB isolated from sourdough and to assess the use opportunities of

bacteriocins producing LAB in order to reduce biological pollution of summer

wheat grain seeds in the organic farming and in order to increase the nutritional

value and safety of bakery products

The following tasks were set to achieve the aim of the thesis 1 To determinate antimicrobial activity of bacteriocins producing LAB and

their metabolites against the microorganism of grain seeds and causing

food spoilage

2 To evaluate the nutrients of media and fermentation conditions influence

on antimicrobial activity of bacteriocins like inhibitory substances

3 To isolate select and genetically identify LAB with phytase activity from

industrial sourdough and assess their phytase activity (intracellular and

extracellular) as well as evaluate phytase activity of LAB that produce

bacteriocins

4 To assess by imitating the environment pH of the digestive tract the

usability of selected LAB with phytase activity in order to increase the

biologically available minerals from whole-grain wheat bread

5 To isolate and characterise bacteriophages from bread sourdough and

evaluate the influence of them on LAB population during the sourdough

production

8

6 To evaluate the impact of temperature on populations of LAB species in

bread sourdough

7 To evaluate the impact of LAB bioproducts on the biological pollution

reduction of summer wheat grain seeds and their wellness increasing

Novelty of the study For the first time the antimicrobial activity of

bacteriocins producing LAB (L sakei KTU05-6 P acidilactici KTU05-7 P

pentosaceus KTU05-8 KTU05-9 and KTU05-10) isolated from Lithuanian

sourdough was evaluated against various bacteria belonging to Bacillus

Pseudomonas Escherichia Enterococcus Salmonella Staphylococcus

Micrococcus Listeria Yersinia genera and against fungi belonging to

Aspergillus Penicillium Alternaria Fusarium Candida Pichia Rhodotorula

and other genera and the features of the impact

LAB that produce bacteriocins and have high phytase activity were selected

for increasing the nutritional value of wheat bakery goods with higher fibre

content and under in vitro conditions their usability for increasing the intake of

minerals was proved

The usability of food processing wastes such as wheat bran molasses spent

brewers grains and spent distillers grains in the production of L-lactic acid was

assessed

For the first time the LAB bioproducts were tested for the summer wheat

grain seeds as biological fertilizers for Fusarium Alternaria genera belonging

fungi and Cochliobolus sativus fungi infection reduction and grains wellness

increasing and was set their positive impact

The practical value of the work Bioproducts of LAB for processing

organic summer wheat grain seeds was developed The new bioproducts allows

reducing on the grain surface Fusarium Alternaria Cochliobolus sativus

infection the diseases of root and the lesion of seeds by Fusarium genera

belonging fungi and Cochliobolus sativus fungi In addition it was found that

food processing waste (wheat bran molasses spent brewers grains and spent

distillers grains) might be besides potato juice a suitable media for the

multiplication of LAB and the formation of lactic acid (including L(+) isomer)

that has antimicrobial properties

In order to increase the nutritional value of whole grain wheat bread and slow

down the microbiological failure bioproducts with antimicrobial and phytase

activity were developed by using selected LAB with high phytase activity and

antimicrobial properties and for their reproduction ndash whole grain wheat flour

It was found that LAB population in bread sourdough during longer

fermentation was changed due to bacteriophage infection and temperature

changes in bakery therefore more appropriate often prepare new industrial

sourdough

Structure and content of the dissertation The thesis is written in

Lithuanian language It consists of the list of abbreviations introduction

9

literature review materials and methods results and discussion conclusions

references and list of publications relevant to the subject of the dissertation The

dissertation has 137 pages 24 tables and 20 figures The list of references

includes 300 bibliographic sources

Approval and publications of the results of the study The results of the

research have been published in 4 scientific articles in the journals indexed by

Thomson Reuters (WOS) and in 1 international conferences proceedings book

The results of the research have also been presented in the 16 international

scientific conferences and in 5 papers of Lithuania scientific conferences

Defended claims of the dissertation

The use of lactic acid bacteria with phytase and antimicrobial activities in

whole grain wheat baked goods increase the mineral bioavailability and

prevention of microbiological spoilage of bakery goods

The LAB bioproducts decrease fungi infection on summer wheat grain

seeds surface the diseases of root and the lesion of seeds by Fusarium

spp and Cochliobolus sativus fungi

2 RESEARCH OBJECTS AND METHODS

21 RESEARCH OBJECTS

Microorganisms L sakei KTU05-6 P acidilactici KTU05-7 and P

pentosaceus KTU05-8 KTU05-9 and KTU05-10 strains previously isolated

from spontaneous Lithuanian rye sourdoughs and selected because of their

preliminary inhibiting properties were obtained from the culture collection of

Kaunas University of Technology Department of Food Science and Technology

L sakei was propagated at 30 oC P acidilactici and P pentosaceus KTU05-10

at 35 oC and P pentosaceus KTU05-8 and KTU05-9 strains at 25

oC in MRS

media for 18 h and used for further experiments

Indicator microorganisms used in this study for the evaluation of the

antimicrobial activity of the LAB were isolated from various vegetables meat

fats grains and water as well as outpatient pathological material and belong to

Bacillus Pseudomonas Listeria Escherichia Salmonella Staphylococcus

Enterococcus Micrococcus Yersinia Rhizopus Penicillium Aspergillus

Alternaria Fusarium Aureobasidium Candida Debaryomyces Geotrichum

Kluyveromyces Pichia Rhodotorula Saccharomycopsis Zygosaccharomyces

Saccharomyces and Yarrowia genera obtained from the Institute of Botany the

Food Institute and Vilnius University Hospital Santariskiu Klinikos

Sourdoughs Nine sourdoughs were obtained from three Lithuanian bakeries

for the screening and isolation of phytase positive LAB Two liquid sourdoughs

(wheat and rye) from a Danish bakery (propagated at approximately 18 oC ndash a

typical winter temperature at the bakery) were collected during the month (40

samples in total) for the screening of bacteriophages and evaluation of LAB

10

species population Moreover six weeks the same sourdoughs were propagated

according to the bakeries original recipes at 25 oC (this temperature is reached at

the bakeries in summer time) and collected (60 samples in total)

Fermented bioproducts with phytase positive LAB for bread making P

pentosaceus KTU05-8 KTU05-9 and KTU05-10 LAB strains were used for

bioproduct preparation for bread making The LAB cells used for bioproduct

preparation were grown in MRS media for 18 h The LAB cells washed three

times and re-suspended in distilled sterile water A four-stage fermentation

process was applied for the production of the fermented bioproduct (Table 21)

Table 21 Preparation of fermented bioproducts

Ingredients and technological parameters I stage II stage III stage IV stage

LAB cells re-suspended in the water mL 5 mdash mdash mdash

Fermented bioproduct g mdash 355 905 2005

Whole grain wheat flour g 10 20 35 70 Distilled water g 20 40 70 140

Fermentation time h 3-4 20 24 24

Contaminated seeds Seeds of spring wheat cultivars lsquoGranaryrsquo

(contaminated with Fusarium spp and the dominant species being F culmorum)

and lsquoTrisorsquo (naturally contaminated with Cochliobolus sativus Alternaria and

Fusarium spp) were obtained from an experiment field of the Institute of

Agriculture

Media for bioproduct preparation Food processing wastes namely wheat

bran spent distillers grains spent brewers grains and molasses were mixed with

water at the ratios of 13 14 13 and 110 respectively and autoclaved Potato

media was prepared from potato juice supplemented with 5 of extruded rice

02 gL of MgSO47H2O 01 gL of MnSO44H2O and 2 gL of cisteine-

HClH2O 2 of LAB inoculum was used for fermentation

Laboratory baking Bread samples containing 10 20 and 30 of the

fermented bioproduct (at ~65 moisture) were prepared using whole grain

wheat flour (Ustukiu Malunas Ltd Lithuania) The baking formulation for

whole grain bread was as follows (in weight bases) whole-grain wheat flour -

100 fermented bioproduct - 10 20 or 30 salt - 15 Bread prepared

without the LAB was analysed as a control sample Bread samples were baked in

an automatic AFKGERMATIC BM-2 oven (Germany) according to the

following program mixing I - 10 min at 18-22 oC proofing I - 25 min at 25

oC

mixing II - 15 min at 30 oC proofing II - 35 min at 32

oC proofing III - 70 min

at 38 oC baking - 55 min at 121

oC The bread samples were analysed after 24 h

of baking

22 METHODS

Determination of antimicrobial activity The antimicrobial activity of LAB

metabolites (supernatants) supernatants that was neutralized to pH 65 (for

11

bacteriocin like inhibitory substances analyse (BLIS)) and LAB cells was

evaluated using agar well diffusion assay method Proteinase K sensitivity test

was carried out to confirm that the antimicrobial compounds are BLIS

Isolation and enumeration of LAB The LAB were isolated from the

sourdough on modified MRS (mMRS) media under anaerobic conditions

Screening of phytase positive LAB and determination of phytase activity

The LAB strains isolated from the sourdough were screened for phytase activity

using three different Chemically Defined Media (CDM) supplemented with 074

gL phytic acid dipotassium salt (CDM+Phy) as the only phosphorus source

phosphate containing media (CDM+P) and phosphate free media (CDM-P)

Volumetric and specific activities of intra and extracellular phytase were

determined One unit of phytase activity was defined as the amount of phytase

that liberates 1 nmolmL of inorganic phosphate per minute from a 3 mM

potassium phytate solution at pH 55 and 30 degC

DNA extraction molecular typing and identification DNA was extracted

by using GenEluteTM

Bacterial Genomic kit (Sigma-Aldrich Broendby

Denmark) and following the manufacturerrsquos instructions for gram positive

bacteria The isolated LAB were grouped according to their repetitive DNA

sequence-based polymerase chain reaction (rep-PCR) fingerprint patterns

Initially the rep-PCR reactions were carried out with repetitive primer pair Rep-

1R-Dt (5rsquo-III NCGNCGNCATCNGGC-3rsquo)Rep2-Dt (5rsquo-NCGNCTTATCNGGC

CTAC-3rsquo) in a thermal cycler under standard procedures Electrophoretic

patterns were compared using BioNumerics version 45 (Applied Maths NV

Sint-Martens-Latem Belgium) pattern analysis software package For cluster

analysis the similarity among digitized profiles was calculated on the basis of

Dicersquos coefficient

The extracted DNA was used for the amplification of 16S rDNA gene using

primers 16S-27F (5rsquo-AGAGTTTGATCMTGGCTCAG-3rsquo) and 16S-1492R (5rsquo-

GGTTACCTTGTTACGACTT-3rsquo) by Macrogen Inc Wageningen The

sequences were assembled by using CLC Main Workbench 571 (CLC bio AS

Aarhus) and compared to the sequences reported in GenBank by using BLASTn

(Basic Local Alignment Search Toolnucleotide) algorithm

The analysis of mineral elements The amounts of calcium zinc ferrum

and manganese were determined using Atomic Absorption Spectrophotometer

(Spectr AA-Plus) according to AACC method 40-70 whereas phosphorus was

determined spectrometrically using the molybdate method The fractionation of

soluble compounds in bread was examined in accordance with the following

procedure 10 g of bread samples was mixed with 50 mL of deionized water and extracted for 30 min then centrifuged (3000 g 5 min) The pellets were mixed

with 50 mL 09 NaCl (pH 20) extracted for 30 min then centrifuged The

pellets were then washed with 50 mL 09 NaCl (pH 70) for 30 min and

centrifuged The pellets washed again with 30 mL of water then centrifuged All

12

supernatant fractions were merged and dried at 105 oC and washed in a muffle

oven at 500plusmn25 oC All treatments of the samples were made in triplicate

The effect of inoculum level temperature and media nutrients on BLIS

activity LAB growths in MRS and mMRS media were monitored as turbidity at

600 nm using a spectrophotometer during 48 h moreover BLIS antimicrobial

activities against B subtilis during 48 h were evaluated using well diffusion agar

method The effect of inoculums at levels 001 and 2 temperature at 20 25

30 and 35 oC and pH range at 45 55 and 65 on BLIS production was

investigated The influence of nutrients on BLIS activity was examined when

sole mMRS media component was changed One unit was defined as the

reciprocal of the highest dilution showing the inhibition of the indicator lawn and

was expressed in activity units per millilitre (UmL)

Lactic acid determination Lactic acid and lactic acid DL isomers were

determined by using enzymatic test K-DLATE 0811 (Megazyme International

Ireland Limited) and following the manufacturerrsquos instructions

Tests on the impact of the LAB bioproduct on grain wellness 10 20 and

30 mL of the LAB bioproduct (LAB propagated in MRS media for 24 h) per 100

g were applied on spring wheat seeds lsquoGranaryrsquo in the 2011 years experiment

LAB bioproducts prepared using MRS and potato juice media with additives

were used at a dose of 20 mL per 100 g lsquoTrisorsquo seeds in the 2012 years

experiment LAB efficacy against pathogenic fungi in controlled conditions was

tested by using the agar plate method Seeds treated with the bioproduct were

placed onto Petri dishes (10 seeds per plate) with potato dextrose agar (PDA) and

incubated in the dark for 7 days at 15 20 25 oC and for 20 days at 10 and 15

oC

(120 seeds per treatment - 12 plates were tested) The fungi were examined with

a Nikon Eclipse microscope (NIKON Instruments Inc USA) at magnifications

of 100 200 and 400 The significance of the differences between the treatment

means was determined according to the least significant difference (Fisherrsquos

LSD) at 005 and 001 probability level The data were processed using ANOVA

software from SELEKCIJA package

The evaluation of fermented bioproduct and bread quality The total

titratable acidity (TTA) value was expressed in mL of 01 M NaOH solution per

10 g of sample to obtain pH=85 The LAB count was evaluated according to

standard procedures After baking the bread samples (artificially contaminated

by adding 5104 spores of B subtilis per gram of dough into the mixing bowl)

were stored at 23 and 30 oC in polythene bags For 6 days the samples were

being evaluated by sensory examination for the presence of a typical unpleasant

sweet fruity odour which characterizes the first stage of ropiness

Isolation and purification of bacteriophages Bacteriophages were isolated

from the sourdough by using double agar overlay plaque assay method The

isolated phages were propagated in small (10 mL) and large (500 mL) scales

concentrated using 1 M NaCl and 10 of Polyethylene glycol 6000 and

13

purified using two-step CsCl gradient Electron microscopy was performed on

the purified phages to investigate phagesrsquo morphology (FEI Eindhoven

Netherlands) Phage DNA was isolated using standard procedures and sequenced

by Illumina MiSeq 2x250 PE

Denaturing gradient gel electrophoresis (DGGE) The LAB DNA was

extracted from the sourdough by using Sigma GenElutetrade Bacterial Genomic Kit

and according to the manufacturerrsquos recommendations The PCR reactions were

carried out with primer pair PRBA338fGC PRUN518r

3 RESULTS AND DISCUSSION

31 LAB antimicrobial activities

LAB antimicrobial activities against bacteria LAB during fermentation

produce antimicrobial compounds active against varies pathogens For

expanding the possibilities of the application of LAB that produce bacteriocins in

the other food production is important to evaluate the antimicrobial activity

spectrum of the LAB

This study evaluated the antimicrobial activities of LAB metabolites

(supernatants) LAB produced BLIS and LAB cells The metabolites produced

by the LAB strains showed different antimicrobial activities against the indicator

microorganisms (Table 31) Supernatants of all five LAB strains effectively

inhibited the growth of gram positive B subtilis strains B thuringiensis and

gram negative S typhimurium Ps gladioli pv aliicola 31 Ps cepacia 11 Ps

fluorescens biovar V 33 Ps marginalis 35 Ps fluorescens biovar V 12 Ps

facilis 41 Ps aureofaciens biovar III 241 Ps marginalis 42 Ps cichorii

731 and Ps fluorescens biovar III 21111 strains in varying degrees (the

diameters of the inhibition zones varied from 65plusmn06 to 225plusmn06 mm) The

highest antimicrobial activity was shown by P pentosaceus KTU05-10 strain

against Ps pseudoalcaligenes 11 and Ps cepacia 72 P acidilactici inhibited

the growth of List monocytogenes 11 and B cereus P acidilactici and L sakei

showed antimicrobial activity against E coli 110 whereas E coli ATCC25922

was inhibited by P acidilactici L sakei and P pentosaceus KTU05-10

BLIS produced by L sakei showed wide ranging antimicrobial activities

against gram positive and gram negative strains BLIS produced by L sakei

inhibited both B subtilis substrains (the diameters of the inhibition zones were

158plusmn04 and 135plusmn05 mm respectively) Among gram negative bacteria 7 out

of 13 Pseudomonas spp strains were inhibited by BLIS produced by L sakei

(the diameters of the inhibition zones varied from 73plusmn04 to 135plusmn05 mm

respectively) and E coli (the diameter of the inhibition zone was 158plusmn04 mm)

BLIS produced by P acidilactici and P pentosaceus KTU05-8 and KTU05-9

strains were only active against gram positive B subtilis whereas BLIS

produced by P pentosaceus KTU05-10 additionally inhibited Ps fluorescens

14

biovar V33 and showed bacteriostatic activity against S enteritidis and E coli

BLIS produced by P pentosaceus KTU05-8 and L sakei were found to have

poor bacteriostatic activity against the growth of Listeria spp and Ps aeroginosa

V 33 Moreover LAB produced BLIS show antimicrobial activity against B

subtilis spores (the diameters of the inhibition zones varied from 128plusmn04 to

195plusmn05 mm and depended on LAB strain)

In summary the results can be proposed that antimicrobial activity of LAB

and their produced BLIS depended on LAB strain L sakei and P pentosaceus

KTU05-10 produce BLIS that have broad antimicrobial activity spectrum and

inhibit gram positive and gram negative bacteria meanwhile P acidilactici P

pentosaceus KTU05-8 and KTU05-9 strains produce BLIS with narrow

spectrum of antimicrobial activity only against gram negative bacteria

Antimicrobial activities of the LAB supernatants against fungi and yeast

The LAB showed fungistatic activities against Penic expansum A versicolor A

fumigatus Penic chrysogenum F avenaceum A versicolor F solani and A

niger All tested LAB supernatants and their neutralized supernatants showed

very good fungicide inhibition of mycelial growth and sporulation with large

clear zones around the punched well against F culmorum and F poae The

growth of Penic verrucosum Alt alternata Penic cyclopium A tereus and Rh

stolonifer was not suppressed by the LAB supernatants

Supernatants of L sakei P pentosaceus KTU05-8 and KTU05-9 strains as

well as neutralized supernatants were active against C parapsilosis (the

diameters of the fungistatic inhibition zones varied from 100plusmn0 to 120plusmn08

mm) Besides L sakei and P pentosaceus KTU05-10 supernatants showed

fungistatic activities against D hansenii (the diameters of the inhibition zones

ranged from 80plusmn0 to 85plusmn0 mm respectively) L sakei P pentosaceus KTU05-8

and KTU05-10 supernatants and neutralized supernatants were active against Pi

farinosa (the diameters of the fungistatic inhibition zones varied from 98plusmn05 to

111plusmn10 mm) P pentosaceus KTU05-9 supernatants and neutralized

supernatants were active against C pelliculosa (the diameters of the fungistatic

inhibition zones were 115plusmn13 and 113plusmn10 mm) The growth of Pi

membranifaciens was suppressed by L sakei supernatants (the diameter of the

fungistatic inhibition zone was 100plusmn0 mm)

Meanwhile the LAB cells did not show antimicrobial activity against the

tested microorganisms The LAB did not suppress the growth of Aure pullalans

C kruisii D vanrijiae G fermentants K lodderae Pi fermentans R rubra

Sc cerevisiae K marxianus var lactis LAB cultivated together did not increase

antimicrobial activity with the exception of P pentosaceus KTU05-8 KTU05-9

and KTU05-10 strains mix which showed fungistatic activity against Alt

alternata (the diameter of the inhibition zone was 100plusmn14 mm)

Table 31 Inhibition of the growth of several bacteria by the LAB supernatants (100 microl)

Indicator microorganism

The diameters of the inhibition zones on agar plate mm

L sakei P acidilactici P pentosaceus

KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive

B thuringiensis 11 142plusmn04 173plusmn05 147plusmn05 172plusmn04 157plusmn05

B subtilis subsp subtilis 175plusmn06 188plusmn05 215plusmn06 215plusmn06 225plusmn06

B subtilis subsp spizizenii 158plusmn04 165plusmn06 185plusmn06 185plusmn06 185plusmn06

List monocytogenes 11 ndash 17plusmn0 ndash ndash ndash

B cereus ATCC 10876 ndash 95plusmn06 ndash ndash ndash

St aureus ATCC 25923 ndash ndash ndash ndash ndash Micrococcus spp 19plusmn14 245plusmn07 235plusmn35 22plusmn57 25plusmn0

Ent faecalis ndash 13plusmn14 ndash ndash 11plusmn14

St aureus 14plusmn0 12plusmn0 145plusmn21 13plusmn07 145plusmn07

B macerans 145plusmn07 13plusmn0 145plusmn07 135plusmn07 12plusmn0

Listeria spp 10plusmn0 13plusmn14 125plusmn07 15plusmn14 10plusmn14

Gram

negative

Ps gladioli pv aliicola 31 16plusmn0 153plusmn05 143plusmn05 145plusmn05 165plusmn05

Ps cepacia 11 17plusmn0 142plusmn04 147plusmn08 155plusmn05 150plusmn06

Ps fluorescens biovar V33 145plusmn05 148plusmn10 152plusmn04 147plusmn05 140plusmn0

Ps marginalis 35 175plusmn05 128plusmn04 158plusmn08 130plusmn09 122plusmn04 Ps fluorescens biovar V12 102plusmn04 122plusmn04 137plusmn05 98plusmn04 103plusmn05

Ps facilis 41 13plusmn0 132plusmn04 125plusmn05 117plusmn05 133plusmn05

Ps aureofaciens biovar III241 142plusmn10 148plusmn08 138plusmn04 160plusmn06 170plusmn06

Ps marginalis 42 87plusmn05 115plusmn05 102plusmn04 8plusmn0 105plusmn05

Ps cichorii 731 122plusmn04 115plusmn05 92plusmn04 123plusmn05 122plusmn08

Ps fluorescens biovar III21111 123plusmn05 145plusmn05 127plusmn05 167plusmn05 130plusmn06

Ps pseudoalcaligenes 11 ndash ndash ndash 11plusmn0 240plusmn07

Ps cepacia 72 153plusmn05 15plusmn0 ndash 27plusmn0 275plusmn07

Ps fluorescens biovar I ndash ndash ndash ndash 12plusmn0 E coli 110 13plusmn0 143plusmn06 ndash ndash ndash

E coli ATCC25922 7plusmn0 83plusmn05 ndash ndash 88plusmn05

S typhimurium ATCC 14028 85plusmn06 78plusmn05 95plusmn06 8plusmn08 65plusmn06

Ps aeroginosa 145plusmn07 15plusmn0 155plusmn07 15plusmn28 15plusmn28

Y enterocolitica 145plusmn07 135plusmn07 135plusmn07 15plusmn14 14plusmn0

S enteritidis 14plusmn0 10plusmn0 ndash 10plusmn0 11plusmn14

E coli 105plusmn07 145plusmn07 11plusmn0 105plusmn07 145plusmn07

bacteriostatic activity (bacteria growth was partly suppressed and delayed) daggerantimicrobial activity including wall diameter (6 mm) (minus) no inhibition

16

The results confirm that the LAB metabolites show broad range spectrum of

antimicrobial activity against bacteria and fungi especially F culmorum and F

poae and therefore could be used in varies food production to prevent the food

spoilage and increase safety Was proved the appropriateness to use this LAB

not only in bread production but also for other foods especially in organic

farming for grain seeds biological pollution reduction where major problems are

caused by Fusarium spp fungi

32 Phytase activity of the LAB

Whole-grain foods play an important role in human diet as they are relatively

rich in minerals however the absorption of those minerals in human gut can be

very low due to high content of the mineral binding phytate No LAB with

identified high phytase activity is available for the bread industry today

Therefore the objective of this study was to isolate and identify phytase-active

LAB which could be used as starter to increase the mineral bioavailability in

whole-meal bread fermented in short time

The LAB were isolated from Lithuanian sourdough for phytase-active LAB

screening Additionally five LAB strains with antimicrobial properties (L sakei

P acidilactici and P pentosaceus KTU05-10 KTU05-8 KTU05-9) previously

isolated from Lithuanian sourdoughs were screened for phytase activity on

CDM+P CDM+Phy and CDM-P agar plates (Fig 31) According to the ability

of LAB to degrade phytate and use the phosphorus for growth was selected 16

LAB strains for identification and phytase activity determination The phytase

activities were determined in the LAB that produce BLIS as well

Fig 31 Growth of the LAB a ndash P acidilactici b ndash P pentosaceus KTU05-8 c ndash P

pentosaceus KTU05-9 d ndash P pentosaceus KTU05-10 on agar media CDM+P (top left)

CDM+FIT (top right) and CDM-P (bottom) plates after 4 days

Volumetric and specific activities were measured for both extra and

intracellular phytase for the 21 strains (Table 32) The extracellular volumetric

and specific phytase activities differed both among the species and among the

strains within the same species The highest extracellular volumetric activity was

observed in two strains of L frumenti (21 and 25) and one strain of P

pentosaceus (KTU05-9) with a value of 54-60 UmL The highest extracellular

specific activity was observed in four strains of P pentosaceus (23-30

Umiddot10310

10 CFU) Extracellular volumetric and specific activities differed among

a d c b

17

the four L fermentum strains from 3 to 46 UmL and from 1 to 10 Umiddot10310

10

CFU respectively Both (volumetric and specific) extracellular activities were

highest in L fermentum 51 in comparison to other L fermentum strains

Intracellular volumetric and specific activities also differed among the species

The highest intracellular activities of all strains were observed in L fermentum

72 isolated from rye sourdough with volumetric activity of 61 UmL and

specific activity of 117 U10310

10 CFU followed by L reuteri 81 two other

strains of L fermentum (61 and 52) two L frumenti strains (21 and 25) and

P pentosaceus KTU05-9

Table 32 Volumetric (UmL) and specific (Umiddot1031010 CFU) phytase activities of the

LAB

Species Strains

Phytase activitiesa

Extracellular Intracellular

UmL Umiddot1031010 CFU UmL Umiddot1031010 CFU

L sakei KTU05-6 25plusmn0 24plusmn3 14plusmn1 072plusmn007

P acidilactici KTU05-7 11plusmn1 13plusmn3 17plusmn0 105plusmn011

P pentosaceus KTU05-10 21plusmn4 23plusmn4 12plusmn2 070plusmn004

KTU05-8 32plusmn1 30plusmn3 8plusmn3 034plusmn010


12 43plusmn2 28plusmn3 7plusmn3 019plusmn007

L frumenti 21 56plusmn8 13plusmn2 13plusmn2 029plusmn005


L reuteri 23 6plusmn1 12plusmn4 13plusmn2 154plusmn036


L fermentum 51 46plusmn7 10plusmn3 10plusmn3 018plusmn004



72 16plusmn9 6plusmn3 61plusmn9 124plusmn025 a Results are expressed as the mean of three replicated measurements and standard error of the mean (plusmnSEM)

Phytase activity (U) is the amount of enzyme required to liberate 1 nmol of phosphate per min under the assay

conditions

LAB show 33 times higher extracellular phytase activity in comparison with

intracellular phytase activity The extracellular phytase activity depended on

LAB strain and was observed 23-30 U10310

10 CFU (for P pentosaceus strains)

and 13 U10310

10 CFU (for P acidilactici KTU05-6) The similar phytase

activity 28 U10310

10 CFU show P pentosaceus 12 strain isolated from

industrial sourdough whereas other LAB strains isolated from industrial

sourdough show lower phytase activity (1-16 U10310

10 CFU) The most

prominent strain for extracellular phytase production would be bacteriocins

producing P pentosaceus KTU05-8 with a specific phytase activity of 30

U10310

10 CFU

18

33 Influence of the growth factors on BLIS activity against B subtilis

The analysis shows that LAB cells inocula have a significant effect on BLIS

production An increase of LAB inocula from 001 to 2 increased BLIS

produced inhibition zones against B subtilis (Fig 32) In our case detectable

levels of BLIS were recorded after 6 h of growth in MRS and mMRS media

indicating that the peptides are primary metabolites The highest activities of

BLIS against B subtilis were observed during 15-30 h of cultivation The

analysis of the effect of temperature showed that the highest activities of BLIS

against B subtilis were measured when cultivating P pentosaceus KTU05-10 P

acidilactici and L sakei at 30 oC (320 220 and 310 respectively) and P

pentosaceus KTU05-9 and P pentosaceus KTU05-8 at 25 oC (270 and 250

AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb

Fig 32 Antimicrobial activities of BLIS against B subtilis expressed in mm (without well

diameter) when LAB inoculum was 001 (a) and 2 (b) ndash L sakei diams ndash P

acidilactici times ndash P pentosaceus KTU05-8 + ndash P pentosaceus KTU05-9 ndash ndash P

pentosaceus KTU05-10

Antimicrobial activities of BLIS against B subtilis were at 310 270 250 and

200 UmL for P pentosaceus KTU05-10 KTU05-9 KTU05-8 and P

acidilactici KTU05-7 respectively in mMRS media whereas in MRS media the

activities were significantly lower (260 220 200 and 160 UmL respectively)

The results show that the composition of the fermentation media has a significant

impact on the activities of BLIS of the tested LAB When using tryptone (20

gL) as a sole nitrogen source BLIS activities were found to be higher (310 280

260 and 220 UmL for P pentosaceus KTU05-10 KTU05-9 KTU05-8 and P

acidilactici KTU05-7 respectively) as compared with the same amount of

peptone yeast or meat extracts Moreover significantly lower activities were

observed when using 15 gL and lower amounts of tryptone as a sole nitrogen

source Higher activities of the BLIS were noticed when using glucose (20 gL)

as a sole carbon source as compared with maltose or fructose A 2 gL cysteine

hydrochloride supplement significantly increased the antimicrobial activity of all

tested BLIS produced by the LAB MnSO44H2O concentration increased to 02

gL significantly enhanced the activities of BLIS produced by P pentosaceus

19

KTU05-8 KTU05-9 and KTU05-10 strains (respectively 360 320 and 300

UmL) MgSO47H2O concentration increased to 05 gL enhanced the

concentration of BLIS produced by P pentosaceus tested strains When

increasing the amounts of some K and Na salts in the media by 4 times and

more BLIS activities decreased by 13 Folic acid thiamine hydrochloride

cyanocobalamin and DL-68-thioctic acid had no significant effect on BLIS

activities

34 Food processing wastes for LAB cultivation and biotechnological

production of lactic acid

The bioproducts for the processing of grain seeds in organic farming should

be not only effective but also cheap By setting such goal the search of new

media for the cultivation of LAB is relevant by paying attention to by-products

of food industry which could reduce the price of the bioproduct production The

aim of this part of the study was to evaluate the LAB propagation possibilities in

by-products media and lactic acid production (including L(+) isomer) Wastes

from the food production industry namely wheat bran spent distillers grains

spent brewers grains and molasses as well as potato juice media fermented with

bacteriocin producing LAB showed good suitability for LAB propagation and

lactic acid biotechnological production A bran substrate system proved to be

stable and very successful in ensuring LAB viability (Fig 33) The amount of

LAB in the wheat bran bioproduct ranged from 102 log10 to 108 log10 CFUg

The propagation of the LAB in other waste media (spent distillers grains and

molasses) was lower Lactic acid production depends on the LAB strain and the

fermentation media (Fig 34)

5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8

P acidilactici L sakei

Via

bil

ity o

f L

AB

lo

g1

0C

FU

g

wheat bran molasses spent brewers grains spent distillers grains

Fig 33 LAB viability in food processing wastes medium after 48 h of fermentation

P pentosaceus KTU05-9 strain produced the highest amount of lactic acid

in the wastes from the food production industry such as wheat bran spent

brewers grains and molasses (781 629 and 656 gkg respectively) In spent

brewerrsquos grains media the highest amount of lactic acid was produced by P

acidilactici P pentosaceus KTU05-8 and KTU05-9 strains (665 744 and

20

629 gkg respectively) Lactic acid production in potato juice media and potato

juice media supplemented with extruded rice was lower and varied from 31 to

243 gkg L(+) lactic acid production mainly depended on the fermentation

media in wheat bran spent distillers grains spent brewers grains and molasses

L(+) lactic acid varied from 9968 to 9997 whereas in potato media D(-)

isomer varied from 43 to 522 of the total content of lactic acid Meanwhile in

potato juice media with additives the content of D(-) isomer decreased and was

observed from 4 to 23 and depended on LAB strain therefore could be used

for grain seeds processing in organic farming

0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10

Wheat bran Molasses Spent brewers

grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)

Fig 34 Biotechnological production of lactic acid using different LAB Ls ndash L sakei Pa

ndash P acidilactici Pp8 ndash P pentosaceus KTU05-8 Pp9 ndash P pentosaceus KTU05-9 Pp10 ndash

P pentosaceus KTU05-10 strains in fermentation of food processing waste and potato

juice ( with additives of MgSO47H2O MnSO44H2O and cysteine-HClH2O)

35 Potato juice media for bioproduct preparation

The aim of this part of the research was to evaluate the possibility of using

potato juice media with additives for LAB bioproduct production for summer

wheat grain seeds wellness Extruded rice MgSO47H2O and MnSO44H2O salts

and cysteine additives were used to improve LAB propagation in the media The

changes in bioproductrsquos TTA during 96 h of fermentation are shown in Fig 35a

In all cases the TTA of the bioproduct increased during the fermentation

Extruded rice Mg2+

Mn2+

and cysteine additives had a positive influence on the

increased TTA of the bioproduct The highest TTA was observed when 20 and

25 of extruded rice was used (278 and 260 respectively) after 72 h of

fermentation LAB growth kinetics during 90 h of fermentation while using 1 3

5 and 10 of extruded rice Mg2+

Mn2+

and cysteine additives and cultivating

at 35 oC is shown in Fig 35b The highest LAB amount was found after 48 h of

fermentation when 5 and 10 of extruded rice Mg2+

Mn2+

and cysteine

additives were used

This study confirms that potato juice and extruded rice media are suitable for

LAB propagation and bioproduct production

21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A

Extruded rice additives a

24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g

Fermentation time hb

1

3

5

5

10

10

Fig 35 The influence of extruded rice (1 3 5 10 15 20 and 25 ) and other additives

(MgSO47H2O MnSO44H2O and cysteine-HClH2O) in potato juice media on

bioproductrsquos TTA (a) and LAB viability (b) during fermentation

36 Temperature influence on the dominant microbial population in

sourdough in summer and winter time in the bakery

The temperature in bakery during different seasons is not constant therefore

the LAB population may change during sourdough propagation The aim of this

part of the research was to evaluate the temperature influence on the LAB

population in sourdough during different seasons

The characterization of the dominant microbial population of the two Danish

sourdoughs (rye and wheat) was performed using PCR-DGGE technique at

approximately 18 oC (a typical temperature for a winter period in bakery) and at

25 oC (this temperature is reached at the bakery in summer time) According to

the results of the PCR-DGGE analysis the dominant microbial population

changed in the sourdoughs when the fermentation temperature was increased up

to 25 oC The dominant micro flora was additionally investigated by rep-PCR

and based on this LAB species were identified by 16S ribosomal gene

sequencing Based on the sequencing results two main species L sanfranciensis

and L curvatus were identified from the wheat sourdough (propagated at

approximately 18 oC) from the first day of sourdough fermentation the

population of LAB were 931 and 69 respectively Meanwhile after 6 weeks

of wheat sourdough propagation at increased temperature up to 25 oC new LAB

species L crustorum and L paraalimentarius were identified from the wheat

sourdough whereas L curvatus was not found However L sanfranciscensis

remains dominant species (936 ) Meanwhile in rye sourdough high changes

of LAB population was found Three main LAB species - L sanfranciscensis L

crustorum and L plantarumpentosus were dominant in rye sourdough on the

first day of fermentation at approximately 18 oC (respectively 781 156 and 63

of LAB population) Meanwhile after 6 weeks of sourdough propagation at 25 oC the species population decreased to 148 74 and 37 respectively and new

species L paraalimentarius L spicheri L fabifermentans L brevis and L

22

plantarumpentosus paraplantarum (respectively 370 185 148 37 and 37

) were found

The results confirm that temperature changes during seasons can influence

the LAB population in sourdough during sourdough propagation in bakeries

37 Bacteriophages in sourdough

Bacteriophages attacking the LAB are main factor responsible for

fermentation failures thus creating significant economic losses worldwide

Phage infections can cause serious problems in fermentation processes because

the viral particles can reduce or even stop the activity of fermentative bacteria The aim of this part of the work was to isolate and characterize the

bacteriophages from rye and wheat bread sourdough and to evaluate their

influence on LAB population during sourdough fermentation

Four bacteriophages attacking two different LAB species namely L

sanfranciensis and L crustorum were isolated from the Danish sourdoughs

Phages ФMR29 ФMW15 and ФW2 which are able to attack L sanfranciensis

are members of Siphoviridae family and belong to B1-morphotype Phage

ФMR29 and ФW2 were forming large plaques (~1-15 mm in diameter)

whereas phages ФMW15 and ФMW15 were forming micro plaques of ~02 mm

in diameter The phages attacking L sanfranciensis MR29 and W2 strains

developed in 8 and 10 days respectively solely in the rye sourdough and their

concentration varied from 103-10

6 pfug to 10

2-10

3 pfug respectively The

phages attacking L sanfranciensis W15 strain were found in detectable levels

during 10 and 14 days of wheat and rye sourdough fermentation respectively in

the range of 102-10

6 pfug The phages attacking L sanfranciensis W19 were

found in the wheat sourdough in detectable levels during a 3 days period of

sourdough fermentation in the range of 102-10

3 pfug Host range of the phages is

presented in Table 33 L sakei P acidilactici P pentosaceus KTU05-8

KTU05-9 and KTU05-10 strains previously isolated from rye sourdough with

wide range of antimicrobial activity and high phytase activity was not sensitive

to phages isolated from bread sourdough

Table 33 Host range of the phages

LAB strain Bacteriophages

ФMR29 ФMW15 ФW2 ФW19

L sanfranciensis MR29 + - - -

L sanfranciensis MW15 - + - +

L sanfranciensis W2 + + + +

L crustorum W19 - - - +

Phages ФMR29 ФMW15 and ФW2 were propagated in large scale and

purified using CsCl gradient centrifugation for electron microscopic analysis

(Fig 36) and isolation of phage DNA Many empty heads of phages ФMR29

23

and ФMW15 were observed (Fig 36b and c) because of sensitivity and low

stability under concentration and purification conditions The length of the tails

of bacteriophages ФMR29 and ФMW15 was 360 nm Meanwhile bacteriophage

ФW2 had a tail of 190 nm and an extra thin tail of 160 nm According to rep-

PCR L sanfranciscensis MR29 and MW15 strains which were sensitive to

phage ФMR29 and ФMW15 respectively were the dominant LAB in the

sourdough whereas after 10 week of fermentation these strains were not found

between the LAB isolates Schematic representation of the genomic comparison

of sequenced phages confirms that these phages are different (Fig 37) Were

identified five putative complete genome sequences responsible for phages DNA

packaging phages replication lysogenity morphogenesis and lysis

The research confirms that bacteriophages in sourdough can influence LAB

population and because of this sourdough properties may change during long

fermentation

Fig 36 Bacteriophages a ndash ФW2 b ndash ФMR29 c ndashФMW15 isolated from the

sourdoughs

a

c

b

24

Fig 37 Schematic representation of the genomic comparison of sequenced phages

Genomes are indicated with thick black lines Arrows represent putative Complete

Genome Sequences The colour of the arrows indicates the putative function of the gene

product Orange shading connecting two genomes corresponds to the similarity level

obtained from tblastx comparison

38 LAB bioproducts for the wellness of summer wheat grains

LAB bioproducts prepared using MRS media The LAB bioproducts at

different temperatures showed different antimicrobial activity against Fusarium

spp on the grains surface L sakei and P pentosaceus KTU05-10 bioproducts

were most effective at 25 oC while P acidilactici showed the best efficacy at 15

oC P pentosaceus KTU05-8 gave similar efficacy at both 15 and 20

oC P

pentosaceus KTU05-9 slightly reduced Fusarium spp infection at all

temperatures but the reduction was insignificant P pentosaceus KTU05-10 gave

the best control against Fusarium spp and significantly controlled Fusarium

infection level regardless of the temperature LAB bioproducts applied at

different doses (concentrations) significantly reduced Fusarium infection of

spring wheat seeds after one week of incubation at 20 oC Significantly better

antifungal activity was recorded after LAB application at 20 and 30 mL per 100

g as compared with a dose of 10 mL per 100 g LAB efficacy at 20 and 30 mL

doses was similar no significant differences between these two doses for all

LAB were established Given the results of this test a 20 mL dose can be used in

future experiments (Table 34)

The application of bioproducts prepared using L sakei P acidilactici and P

pentosaceus KTU05-10 showed significant positive effect on seeds germination

after three days of germination (seeds germination increased 60 113 and 73

respectively) Bioproduct prepared using P acidilactici significantly increased

the seedling height up to 55 after 6 days of germination Other LAB

bioproduct increased seedling height from 7 to 26 after 6 days of germination

LAB bioproducts increased root length up to 28 after 6 days of germination

25

Table 34 LAB bioproduct influence on the level of Fusarium spp infection on spring

wheat seeds cv lsquoGranaryrsquo at different temperatures and bioproduct doses

Fusarium spp infected seed

LAB strain used for the production of bioproduct

Temperature oC

(10 mL bioproduct used)

LAB bioproduct dose per

100 g seeds mL (20 oC temperature applied)

15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175

P acidilactici KTU05-7 383 625 567 325 183 192 P pentosaceus KTU05-8 483 492 958 300 183 133

P pentosaceus KTU05-9 650 742 792 333 242 225


LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839

and ndash substantial differences compared with the control at 95 and 99 probability level

LAB bioproducts prepared using MRS and newly prepared potato juice

media and selected LAB mixtures LAB bioproducts showed high antifungal

activity against Coch sativus Fusarium and Alternaria spp on spring wheat cv

lsquoTrisorsquo seeds All tested bioproducts decreased Coch sativus Fusarium and

Alternaria spp fungi on spring wheat lsquoTrisorsquo at 10 and 15 ordmC (Table 35) in

varies degree The highest Fusarium spp decreasing (after 20 days of

experiment) was achieved applying bioproduct prepared using potato juice media

and mixture of LAB L sakei amp P acidilactici amp P pentosaceus KTU05-10

strains (Fusarium spp contaminated seeds decreased up to 73 ) Whereas the

highest Coch sativus infection decreasing was achieved applying bioproduct

prepared using potato juice media and mixture of LAB P acidilactici amp P

pentosaceus KTU05-10 as well as using MRS media and P pentosaceus

KTU05-10 strain (Coch sativus contaminated seeds in both case decreased up to

63 ) whereas applying bioproduct prepared using potato juice media and

mixture of LAB L sakei amp P acidilactici amp P pentosaceus KTU05-10 for seed

decontamination Coch sativus infection decreasing was achieved up to 25 P

pentosaceus KTU05-10 strain alone and in mixtures with other LAB propagated

in MRS media showed significant effect against Alternaria spp on spring wheat

seeds (up to 50 ) Whereas bioproducts prepared using potato juice media and

P pentosaceus KTU05-10 strain and mixture of strains L sakei amp P

acidilactici amp P pentosaceus KTU05-10 show less antimicrobial activity against

Alternaria spp (respectively up to 27 and 21 ) Bioproduct prepared using

potato juice media and P acidilactici amp P pentosaceus KTU05-10 strains that

show strong antimicrobial activity against Coch sativus did not show

antimicrobial activity against Alternaria spp

The influence of the bioproduct of LAB on summer wheat grains seedling

disease was not found whereas bioproduct of P pentosaceus KTU05-10 and

mixture of P acidilactici amp P pentosaceus KTU05-10 strains and mixture of L

26

sakei amp P acidilactici amp P pentosaceus KTU05-10 strains significantly

decreased roots prevalence (Table 36) Bioproducts of P pentosaceus KTU05-

10 and L sakei amp P acidilactici amp P pentosaceus KTU05-10 mixture

significantly reduced Cochliobolus sativus infection on the seed surface

Table 35 LAB bioproducts (20 mL100 g seeds) antifungal activity against Fusarium and

Alternaria spp and Cochliobolus sativus on the seeds of spring wheat cv lsquoTrisorsquo at

different incubation temperatures

LAB strain used for

the production of

bioproduct

After 5 days After 10 days After 15 days 20 days

10 ordmC 15 ordmC 10 ordmC 15 ordmC 10 ordmC 15 ordmC 10 ordmC


Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58

Pab amp Pp10 00 00 58 75 83 75 100 Lsc amp Pa amp Pp10 08 08 42 150 58 150 67

Pp10 00 00 42 350 133 383 158

Pa amp Pp10 00 08 50 100 100 125 108 Ls amp Pa amp Pp10 00 08 25 67 50 100 50

LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201

Cochliobolus sativus infected seed

Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022

Alternaria spp infected seed

Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840

a ndash P pentosaceus KTU05-10 b ndash P acidilactici and c ndash L sakei strains


Bioproduct when LAB were propagated in new potato juice media

27

Table 36 The influence of LAB bioproducts (20 mL100 g seeds) on summer wheat

lsquoTrisorsquo root and seedling diseases and seed violation by Fusarium spp and Coch sativus

fungi

LAB strain used for

the production of bioproduct

The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819




39 The impact of phytase producing LAB bioproducts on the solubility and

bioavailability of minerals from whole grain wheat bread

The bioavailability of minerals in whole grain wheat bread was evaluated by

imitating the pH conditions of human gastrointestinal tract The content of

soluble minerals (ferrum zinc manganese calcium and phosphorus) in whole

grain wheat bread was observed higher when 10 20 and 30 of the fermented

bioproduct prepared with P pentosaceus KTU05-8 KTU05-9 and KTU05-10

strains was used as compared with bread samples that were prepared with

sourdough without phytase positive LAB (Fig 38)

The concentration of soluble calcium compounds in bread prepared with

bioproduct of P pentosaceus KTU05-10 KTU05-9 and KTU05-8 strains was

39 68 and 285 higher respectively when 10 of the LAB bioproduct was

used 120 102 and 278 higher respectively when 20 of the LAB

bioproduct was used and 124 2691 and 260 higher when 30 of the LAB

bioproduct was used as compared with bread that was prepared with sourdough

without phytase positive LAB The concentration of soluble ferrum compounds

in bread prepared with bioproduct of P pentosaceus KTU05-10 KTU05-9 and

KTU05-8 strains was 68 578 and 646 higher respectively when 10 of the

LAB bioproduct was used 450 740 and 1002 higher respectively when 20

of the LAB bioproduct was used and 508 687 and 825 higher when 30

of the LAB bioproduct was used as compared with bread that was prepared with

sourdough without phytase positive LAB The concentration of soluble zinc

compounds in bread prepared with bioproduct of P pentosaceus KTU05-10

KTU05-9 and KTU05-8 strains was 127 285 and 452 higher respectively

when 10 of the LAB bioproduct was used 166 236 and 520 higher

28

respectively when 20 of the LAB bioproduct was used and 168 367 and 419

higher when 30 of the LAB bioproduct was used as compared with bread

that was prepared with sourdough without selected LAB

0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e

The concentration of soluble manganese compounds in bread prepared with


132 447 and 263 higher respectively when 10 of the LAB bioproduct

was used 151 384 and 186 higher respectively when 20 of the LAB



without selected LAB The concentration of soluble phosphorus in bread

Fig 38 The content of the soluble forms of minerals a ndash Ca b ndash Fe c ndash Zn d ndash Mn e ndash P in whole grain wheat bread prepared with 10 ( ) 20 ( ) and 30 ( ) of fermented bioproduct using phytase positive LAB (05-8 ndash P pentosaceus KTU05-8 05-9 ndash P pentosaceus KTU05-9 05-10 ndash P pentosaceus KTU05-10 K ndash control without selected LAB)

The average values indicates significant

differences between the control sample and tested

sample assessed according to the Dunkan criteria

(p le 005)

29

prepared with bioproduct of P pentosaceus KTU05-10 KTU05-9 and KTU05-8

strains was 162 295 and 87 higher respectively when 10 of the LAB

bioproduct was used 111 214 and 205 higher respectively when 20 of

the LAB bioproduct was used and 160 305 and 259 higher when 30 of

the LAB bioproduct was used as compared with bread that was prepared with

sourdough without the LAB

310 The impact of bioproducts of BLIS producing LAB on the safety of

whole grain wheat bread

Anti-rope activity of LAB in baked bread The addition of bioproduct

prepared with P pentosaceus KTU05-9 as a starter had a significant effect on

reducing the bacterial spoilage of bread as compared with bread samples

prepared without the LAB sourdough The level of B subtilis inoculums of 5104

CFUg caused rope spoilage in the control bread sample after 1 and 15 days of

storage at 30 and 23 degC respectively (Table 37) whereas bread prepared with 20

P pentosaceus KTU05-9 as a starter did not show visual roping until 4 and 6

days of storage at 30 degC and 23 degC respectively

Table 37 The effect of P pentosaceus KTU05-9 as a starter on bread roping on

artificially contaminated bread during 8 days of storage

Amount of sourdough used for bread making Time until first visual roping days

23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1

Inhibition of fungi by the LAB on a bread surface P acidilactici KTU05-

7 P pentosaceus KTU05-8 and KTU05-10 single cell suspension sprayed on a

bread surface inhibited the growth of fungi during 8 days of storage (Table 38)

whereas on the control bread sample fungi colonies were detected in large

quantities after 8 days of storage

Table 38 The effect of the LAB suspension on bread surface moulding after 8 days of

storage

LAB strain Mould intensity

P acidilactici KTU05-7 ndash L sakei KTU05-6 +

P pentosaceus KTU05-8 ndash

P pentosaceus KTU05-9 + P pentosaceus KTU05-10 ndash

Control ++

Mould colony description (ndash) no mould (+) scarce and small (++) large

30

4 CONCLUSIONS

1 Assessing bacteriocins producing lactic acid bacteria (LAB) and their

produced metabolites antimicrobial activity against varies food borne

pathogens was found

11 The LAB cells did not show antimicrobial activity against tested fungi

whereas LAB produced metabolites (LAB supernatants and neutralized

LAB supernatants) show antifungal activity in varies degree LAB

supernatants show fungicidal activity against Fusarium culmorum and

Fusarium poae whereas antimicrobial activity of neutralized LAB

supernatants observed fungicidal and fungistatic and was observed

lower

12 The LAB cells did not show antimicrobial activity against tested

bacteria whereas LAB supernatants show high antimicrobial activity

against pathogenic bacteria belonging to Listeria monocytogenes

Escherichia coli Salmonella typhimurium and other species as well as

bacteria belonging to Bacillus and Pseudomonas genera Antimicrobial

activity of LAB produced bacteriocins like inhibitory substances

(BLIS) depended on LAB strain Lactobacillus sakei KTU05-6 and

Pediococcus pentosaceus KTU05-10 produced BLIS inhibited gram

positive and gram negative bacteria meanwhile Pediococcus

acidilactici KTU05-7 P pentosaceus KTU05-8 and KTU05-9 strains

produced BLIS show antimicrobial activity only against gram negative

bacteria

2 The highest antimicrobial activities of BLIS against B subtilis were

observed during 15-30 h of LAB cultivation and depended on LAB

strain media pH and cultivation temperature The highest BLIS activity

observed at 30 oC for P pentosaceus KTU05-10 P acidilactici and L

sakei strains whereas the highest BLIS activity of P pentosaceus

KTU05-8 and KTU05-9 strains were observed at 25 oC The highest

BLIS activity was produced in media with pH 65 Antimicrobial

activity of BLIS increased when as azote source for LAB cultivation 20

gL of triptone was used as carbon source ndash 20 gL of glucose was

used Increased amounts of MgSO47H2O up to 02 gL MnSO44H2O

up to 01 gl and cysteine-HClH2O up to 2 gL increased BLIS activity

against B subtilis

3 BLIS producing LAB show 33 times higher extracellular phytase

activity in comparison with intracellular phytase activity The

extracellular phytase activity depended on LAB strain and was observed

23-30 U10310

10 CFU (for P pentosaceus strains) and 13 U10

310

10

CFU (for P acidilactici KTU05-7) The similar phytase activity 28

U10310

10 CFU show P pentosaceus 12 strain isolated from industrial

31

sourdough whereas other LAB strains isolated from industrial


10 CFU)

4 In vitro studies in simulated gastrointestinal tract media pH provide

that bioproducts prepared with LAB that produce BLIS used in whole

grain wheat bread preparation increased minerals such as ferrum zinc

manganese calcium and phosphorus biological bioavailability average

30 The LAB bioproducts used in whole grain flour wheat bread

suppressed the microbiological spoilage of bread

5 Four bacteriophages ФMR29 ФW2 ФW19 and ФMW15 attacking

LAB that belongs to Lactobacillus sanfranciscensis and Lactobacillus

crustorum species were isolated from bread sourdough Bacteriophages

ФMW15 ФMR29 and ФW2 attacking bacteria strains that belongs to

L sanfranciscensis species are members of family Siphoviridae and

belong to B1-morphotype Whereas LAB that produce BLIS and show

phytase activity were not inhibited by isolated phages The research

confirms that bacteriophages infections could change LAB population

6 Was found the LAB population changes in sourdough after the

sourdough propagation temperature was increased from 18 oC (a typical

temperature for a winter period in bakery) to 25 oC (this temperature is

reached at the bakery in summer time) typical sourdough microflora

such as L sanfranciscensis L crustorum decreased and developed new

bacteria species - L brevis L fabifermentans L spicheri L

paraalimentarius The LAB population stability during temperature

changes depended on the used flour type for sourdough preparation as

well and higher changes of the LAB population observed in rye

sourdough in comparison with wheat sourdough

7 LAB bioproducts prepared using potato juice media reduced seed-borne

pathogens from spring wheat seeds (Fusarium spp decreased up to 73

Alternaria spp decreased ndash 27 and Cochliobolus sativus ndash 63 )

LAB bioproducts decreased root diseases up to 46 and decreased

seed violation by Fusarium and Cochliobolus sativus fungi respectively

87 and 50 It has been shown that food by-products (wheat bran

spent distillers grains spent brewers grains and molasses) are also a

good media for the multiplication of LAB and formation of lactic acid

(including L(+) isomer) that has antimicrobial properties

32

LIST OF PUBLICATIONS

Publications on the dissertation topic in the main list of the Institute

for Scientific Information (Thomson Reuters Web of Knowledge)

1 Supronienė Skaidrė Semaškienė Roma Juodeikienė Gražina

Mankevičienė Audronė Čižeikienė Dalia Vidmantienė Daiva

Bašinskienė Loreta Sakalauskas Simonas Seed treatment with lactic

acid bacteria against seed-borne pathogens of spring wheat Biocontrol

Science and Technology 2015 Vol 25 no 2 p 144-154 (ISI Web of

Science IF 0731)

2 Juodeikienė Gražina Vidmantienė Daiva Bašinskienė Loreta

Černauskas Darius Bartkienė Elena Čižeikienė Dalia Green metrics

for sustainability of biobased lactic acid from starchy biomass vs

chemical synthesis Catalysis Today 2014 Vol 239 no 1 p 11-16

(ISI Web of Science IF 3309)

3 Čižeikienė Dalia Juodeikienė Gražina Paškevičius Algimantas

Bartkienė Elena Antimicrobial activity of lactic acid bacteria against

pathogenic and spoilage microorganism isolated from food and their

control in wheat bread Food Control ISSN 0956-7135 2013 Vol 31

iss 2 p 539-545 (ISI Web of Science IF 2819)

4 Digaitienė Agnė Hansen Ase Juodeikienė Gražina Eidukonytė

Dalia Josephsen J Lactic acid bacteria isolated from rye sourdoughs

produce bacteriocin-like inhibitory substances active against Bacillus

subtilis and fungi Journal of Applied Microbiology ISSN 1364-5072

2012 Vol 112 iss 5 p 732ndash742 (ISI Web of Science IF 2196)

In the other publications from the main list of the Institute for

Scientific Information (Thomson Reuters Web of Knowledge)

1 Stimbirys Artūras Bartkienė Elena Šiugždaitė Jūratė Augenienė

Dovilė Juodeikienė Gražina Vidmantienė Daiva Maruška Audrius

Stankevičius Mantas Čižeikienė Dalia Safety and quality parameters

of ready-to-cook minced pork meat products supplemented with

Helianthus tuberosus L tubers fermented by BLIS producing lactic acid

bacteria Journal of Food Science and Technology Published online

on June 2 2014 DOI 101007s13197-014-1328-4 (ISI Web of

Science IF 2024)

2 Juodeikienė Gražina Čižeikienė Dalia Češkevičiūtė Vaida

Vidmantienė Daiva Bašinskienė Loreta Akuneca Ieva Stankevičius

Mantas Maruška Audrius Bartkienė Elena Ragažinskienė Ona

Petrauskas Algimantas Solid-state fermentation of Silybum marianum

L seeds used as additive to increase the nutritional value of wheat bread

33

Food Technology and Biotechnology ISSN 1330-9862 2013 Vol

51 no 4 p 528-538 (ISI Web of Science IF 0977)

3 Bartkienė Elena Juodeikienė Gražina Vidmantienė Daiva Zdunczyk

Zenon Zdunczyk Przemyslaw Juskiewicz Jerzy Čižeikienė Dalia

Matusevičius Paulius Influence of diets to Wistar rats supplemented

with soya flaxseed and lupine products treated by lactofermentation to

improve their gut health International Journal of Food Sciences and

Nutrition ISSN 0963-7486 2013 Vol 64 no 6 p 730-739 (ISI Web

of Science IF 1202)

4 Juodeikienė Gražina Šalomskienė Joana Eidukonytė Dalia

Vidmantienė Daiva Narbutaitė Vilma Vaičiulytė-Funk Lina The

impact of novel fermented products containing extruded wheat material

on the quality of wheat bread Food Technology and Biotechnology

ISSN 1330-9862 2011 Vol 49 no 4 p 502-510 (ISI Web of Science

IF 1195)

Publications referred in Database from the List approved by

Institute of Science Information (Thomson Reuters Web of

Knowledge) [Proceedings et cetera]

1 Čižeikienė Dalia Juodeikienė Gražina Vidmantienė Daiva

Bašinskienė Loreta Supronienė Skaidrė Semaškienė Roma

Mankevičienė Audronė Bartkienė Elena Antimicrobial activity of

lactic acid bacteria and their application on wheat seeds decontamination

Proceedings of the 7th international congress Flour-Bread 13 9th

Croatian Congress of cereal technologists BrašnondashKruh 13 Opatija

Croatia October 16-18 2013 p 50-58 ISSN 1848-2562

Publications referred in International Database from the List

approved by Science Council of Lithuania

1 Bartkienė Elena Vidmantienė Daiva Juodeikienė Gražina Čižeikienė

Dalia Bašinskienė Loreta Valatkevičienė Žydronė Alternatyvaus

plikinio fermentuoto skirtingomis pieno rūgšties bakterijomis įtaka

pusruginės duonos kokybei ir saugai Maisto chemija ir technologija

ISSN 1392-0227 2012 T 46 Nr 2 p 5-13

2 Juodeikiene Grazina Bartkiene Elena Viskelis Pranas Urbonaviciene

Dalia Eidukonyte Dalia Bobinas Ceslovas Fermentation processes

using lactic acid bacteria producing bacteriocins for preservation and

improving functional properties of food products Advances in Applied

Biotechnology Ed by M Petre Rijeka InTech ISBN 9789533078205

2012 p 63-100

3 Mankevičienė Audronė Supronienė Skaidrė Semaškienė Roma

Juodeikienė Gražina Čižeikienė Dalia Bašinskienė Loreta

34

Vidmantienė Daiva Grigiškis Saulius Ančenko Olga Naujas

antimikrobinis pieno rūgšties bakterijų bioproduktas ekologiškai

auginamų grūdų sveikatingumui didinti Agrariniai ir miškininkystės

mokslai naujausi tyrimų rezultatai ir inovatyvūs sprendimai Kėdainiai

Lietuvos agrarinių ir miškų mokslų centras ISSN 2029-6878 2014 nr

4 p 95-98

Papers of international scientific conferences

1 Juodeikienė Gražina Bašinskienė Loreta Bartkienė Elena

Vidmantienė Daiva Čižeikienė Dalia Selina Marina Application of

biotools for recycling of agro-industrial wastebyproducts to lactic acid

8th International congress of food technologists biotechnologists and

nutritionists 21-24 October 2014 Opatija Croatia book of abstracts

University of Zagreb ISBN 9789539972552 p 34

2 Juodeikienė Gražina Čižeikienė Dalia Černauskas Darius

Vidmantienė Daiva Bašinskienė Loreta Supronienė Skaidrė

Semaškienė Roma Mankevičienė Audronė Novel antifungal lactic

acid bacteria bioproducts for health of cereal grains 7th International

Congress Flour - Bread13 9th Croatian Congress of Cereal

Technologists Brašno-Kruh13 Opatija Croatia October 16-18 2013

book of abstracts Faculty of Food Technology Osijek University of

Osijek ICC - International Association for Cereal Science and

Technology Osijek University of Osijek ISSN 1848-2554 2013 p

21


Vidmantienė Daiva Čižeikienė Dalia Černauskas Darius Enzymatic

hidrolysis of agro-industrial wastes to C6ndashC5 sugars for

biotechnological production of lactic acid UBIOCHEM IV

Utilization of Biomass for Sustainable Fuels amp Chemicals 4th

International Workshop of COST Action CM0903 October 14-16

2013 Valencia Spain book of abstracts Valencia Institute of

Chemical Technology 2013 p 52

4 Matusevičius Paulius Juodeikienė Gražina Čižeikienė Dalia

Češkevičiūtė Vaida Vidmantienė Daiva Bašinskienė Loreta

Akunceva Ieva Stankevičius Mantas Maruška Audrius Bartkienė

Elena Ragažinskienė Ona The advantages of solid state fermentation

to developed products of Silybum marianum L seeds with higher

nutrition value and safety for wheat bread European Biotechnology

Congress 2013 Vol24 Supp 1 July 2013 Pages S58 Poster

presentations Current Opinion in Biotechnology 24S (2013) S48ndash

S143

35

5 Čižeikienė Dalia Kot Witold Muhammed Musemma K Neve

Horst Hansen Lars H Soslashrensen Soslashren J Heller Knut J

Juodeikienė Gražina Nielsen Dennis S Vogensen Finn K Isolation

and characterization of bacteriophages from Danish sourdough

Conference and exhibitionldquo Bacteriophages 2013 bacteriophages in

medicine food and biotechnology 10-12 September 2013 Sant Hildas

college Oxford UK p 24

6 Juodeikienė Gražina Čižeikienė Dalia Bašinskienė Loreta

Antimicrobial activities of BLIS producing lactic acid bacteria against

undesirable microorganisms in food industry COST FAO804

Workshop 6-8 February 2013 Rostock Germany abstract Rostock

COST European Cooperation in Science and Technology 2013 p 12

7 Juodeikienė Gražina Čižeikienė Dalia Maruška Audrius Sigitas

Bartkienė Elena Bašinskienė Loreta Ragažinskienė Ona

Vidmantienė Daiva bdquoSolid state fermentation of the winter savory

(Satureja montana L) plant changes of chemical composition and

antimicrobial activity 61st International Congress and Annual

Meeting of the Society of Medicinal Plant and Natural Product

Research Planta Medica Stuttgard George Thieme Verlag ISSN

0032-0943 2013 Vol 79 PI50 p 1192

8 Čižeikienė Dalia Juodeikienė Gražina Growth factors influence for

lactic acid bacteria produced BLIS Foodbalt - 2013 8th Baltic

conference on food science and technology Food health and well-

being May 23-24 2013 Tallinn Estonia conference program and

abstracts Tallinn University of Technology Tallinn Tallinn

University of Technology ISBN 978-963-642-517-3 2013 p 19

9 Stankevičius Mantas Akuneca Ieva Drevinskas Tomas Kaškonienė

Vilma Mickienė Rūta Bimbiraitė-Survilienė Kristina Juodeikienė

Gražina Čižeikienė Dalia Bartkienė Elena Ragažinskienė Ona

Maruška Audrius Increased biological value and safer food product

development using solid state fermentation of plant material with

bacteriocins-producing lactic acid bacteria comparative phytochemical

analysis of fermented and non-fermented samples CECE 2013 10th

International Interdisciplinary Meeting on Bioanalysis University of

Peacutecs Peacutecs Hungary 2013 April 25-27 2013 Peacutecs Hungary program

and abstract book ISBN 978-963-642-517-3 p 51

10 Juodeikienė Gražina Bartkienė Elena Vidmantienė Daiva

Bašinskienė Loreta Eidukonytė Dalia The use of combined

fermentation for increasing efficiency of bioethanol production from

Jerusalem artichoke COST Action CM0903 Utilization of biomass

for sustainable fuels and chemical (UBIOCHEM) Sustainable

production of fuels energy materials and chemicals from biomass

36

UBIOCHEM-III workshop November 1-3 2012 Thessaloniki Greece

book of abstracts Chemical Process and Energy Resources Institute

Centre for Research and Technology Hellas Aristotle University of

Thessaloniki COST Action CM0903 2012 p 72

11 Eidukonytė Dalia Juodeikienė Gražina Paškevičius Algimantas

Antimicrobial activity of Pediococcus acidilactici against undesirable

microorganism in the food industry Foodbalt-2012 Innovate and

healthy food for consumers 7th Baltic Conference on Food Science

and Technology Kaunas May 17-18 conference program and

abstracts Kaunas University of Technology Department of Food

Technology Kaunas Technologija ISBN 9786090204153 2012 p

60

12 Juodeikienė Gražina Češkevičiūtė Vaida Eidukonytė Dalia

Vidmantienė Daiva Bašinskienė Loreta Maruška Audrius Sigitas

Ragažinskienė Ona Kaškonienė Vilma Bartkienė Elena Petrauskas

Algimantas The advantages of solid state fermentation to develop plant

products with a higher nutritional value and safety Foodbalt-2012

Innovate and healthy food for consumers 7th Baltic Conference on

Food Science and Technology Kaunas May 17-18 conference

program and abstracts Kaunas University of Technology Department

of Food Technology Kaunas Technologija ISBN 9786090204153

2012 p 61-62

13 Juodeikienė Gražina Mankevičienė Audronė Eidukonytė Dalia

Vidmantienė Daiva Černauskas Darius Bašinskienė Loreta

Supronienė Skaidrė Semaškienė Roma Novel antifungal bio-product

for the health of cereal grains Foodbalt-2012 Innovate and healthy

food for consumers 7th Baltic Conference on Food Science and

Technology Kaunas May 17-18 conference program and abstracts

Kaunas University of Technology Department of Food Technology

Kaunas Technologija ISBN 9786090204153 2012 p 63


Lactobacillus sakei as an Alternative for Synthetic Preservatives against

Foodborne Pathogens European Symposium on Food Safety 21-23

May 2012 Warsaw Poland programme Des Moines International

Association for Food Protection 2012

15 Eidukonytė Dalia Nuobarienė Lina Vogensen Finn K Juodeikienė

Gražina Hansen Ase S Screening of lactic acid bacteria isolated from

Lithuanian sourdoughs for phytase activity 6th International

Congress Flour - Bread 11 8th Croatian Congress of Cereal

Technologists Opatija Croatia October 12-14 2011 book of abstracts

organised by Faculty of Food Technology Osijek University of Osijek

37

ICC-International Association for Cereal Science and Technology

Osijek University of Osijek ISSN 1848-2554 2011 p 108

16 Eidukonytė Dalia Juodeikienė Gražina Hansen Ase S Nuobarienė

Lina Vogensen Finn K Phytase activity of lactic acid bacteria strains

isolated from Lithuanian sourdoughs FOODBALT - 2011 6th Baltic

Conference on Food Science and Technology Innovations for Food

Science and Production May 5ndash6 2011 Jelgava Latvia abstract

book Latvia University of Agriculture Jelgava LLU ISBN

9789984480466 2011 p 84

Papers of Lithuania scientific conferences

1 Čižeikienė Dalia Juodeikienė Gražina Vogensen Finn Bakteriofagų

išskirtų iš duonos raugų charakteristika jų ir temperatūros pokyčių įtaka

pieno rūgšties bakterijų populiacijai rauguose Doktorantų stažuotės

užsienio mokslo centruose 2012-2013 konferencijos pranešimų

santraukos Vilnius Lietuvos mokslo taryba 2013 ISBN 978-9955-

613-64-0 p 31-33

2 Skabeikytė Erika Bartkienė Elena Juodeikienė Gražina

Vidmantienė Daiva Eidukonytė Dalia Bašinskienė Loreta Maruška

Audrius Ragažinskienė Ona Bakteriocinus produkuojančių pieno

rūgšties bakterijų taikymas kietafazei augalinių produktų fermentacijai

Jaunieji mokslininkai - žemės ūkio pažangai jaunųjų mokslininkų

konferencijos pranešimų tezės ISBN 978-9955-786-79-5 2012 p 53-

54

3 Češkevičiūtė Vaida Eidukonytė Dalia Juodeikienė Gražina Tikrojo

margainio L sakei fermentacijos sąlygų įtaka augalinio produkto

mikrobiologinės taršoms mažinimui Chemija ir cheminė technologija

studentų mokslinės konferencijos pranešimų medžiaga ISBN

9789955186519 2012 p 29-31

4 Eidukonytė Dalia Paškevičius Algimantas Juodeikienė Gražina

Pieno rūgšties bakterijų antimikrobinis aktyvumas prieš patogenines

bakterijas ir mikroskopinius grybus Mokslas - sveikatai [elektroninis

išteklius] V nacionalinė doktorantų mokslinė konferencija 2012 m

balandžio 11 d Kaunas [Lietuva] konferencijos tezių rinkinys

Kaunas Lietuvos sveikatos mokslų universiteto Leidybos namai 2012

ISBN (CD) 978-9955-15-232-3 p75

5 Marcinkevičiūtė Greta Mankevičienė Audronė Supronienė Skaidrė

Eidukonytė Dalia Maistui naudojamų vasarinių kviečių grūdų taršos

mažinimas ekologinėmis priemonėmis Studentų mokslinė praktika

2012 konferencijos pranešimų santraukos D 2 Vilnius Lietuvos

mokslo taryba ISBN 978-9955-786-79-5 2012 p 119-121

38

BAKTERIOCINUS GAMINANČIŲ PIENO RŪGŠTIES BAKTERIJŲ

BIOPRODUKTAI JŲ ANTIMIKROBINIS IR FITAZINIS AKTYVUMAS

BEI TAIKYMAS

SANTRAUKA

Temos aktualumas Grūdų produktai įskaitant kasdien vartojamus duonos

kepinius yra mitybinės piramidės pagrindas ir pagrindinis skaidulinių ir

mineralinių medžiagų pvz geležies kalcio magnio seleno cinko taip pat ir

folio rūgšties jodo B grupės vitaminų šaltinis Tačiau mineralinių medžiagų

pasisavinamumas žmonių ir gyvūnų organizme iš grūdų produktų skaidulinių

medžiagų yra ribotas Jų sudėtyje esanti fito rūgštis linkusi su skaidulinių

medžiagų mineralinėmis medžiagomis sudaryti organizmo neįsisavinamus fitatų

kompleksus Ši problema ypač aktuali viso grūdo dalių kvietinių kepinių

gamyboje kur naudojami pagreitinti tešlos gamybos būdai ir fermentacijos metu

mineralinės medžiagos nėra išlaisvinamos iš fitatų kompleksų Dėl mineralinių

elementų trūkumo kasdieninėje mityboje ir nepakankamo jų įsisavinimo iš grūdų

produktų žmogaus organizme atsiranda specifiniai medžiagų apykaitos

sutrikimai sukeliantys įvairius negalavimus ir netgi susirgimus

Įvertinant šias mitybos problemas aktuali naujų biotechnologinių priemonių

leidžiančių padidinti mineralinių medžiagų pasisavinamumą iš grūdų produktų

paieška Viena iš natūralių ir dažniausiai galimų naudoti kvietinių kepinių

kokybei pagerinti priemonių galėtų būti fitaziniu aktyvumu pasižymintys

mikroorganizmai Pastaruoju metu daugelyje šalių mokslininkų susidomėjimo

sulaukė tiek mielės tiek pieno rūgšties bakterijos (PRB) pasižyminčios fitaziniu

aktyvumu Literatūroje sutinkamos prieštaringos nuomonės dėl PRB fitazinio

aktyvumo Šiuo metu nėra išskirtos PRB pasižyminčios dideliu fitaziniu

aktyvumu kurias būtų galima panaudoti duonos gamyboje Todėl jų paieška ir

išskyrimas iš fermentuotų produktų bei tolesnis pritaikymas vystant naujus

bioproduktus yra aktualus sprendžiant mineralinių medžiagų pasisavinamumo

problemą Vis plačiau nagrinėjamos galimybės šiam tikslui panaudoti

antimikrobinėmis savybėmis pasižyminčias PRB kurių sintetinami bakteriocinai

gali slopinti duonos ligas sukeliančių mikroorganizmų pvz Bacillus subtilis ir

mikroskopinių grybų augimą

Duonos gamybos technologijoje ypač vasaros laikotarpiu aktuali išlieka

kepinių mikrobiologinio gedimo kurį sukelia šiltuoju metų laikotarpiu kepyklose

plintantys Bacillus subtilis ir mikroskopiniai grybai problema Pastaruoju metu

didelio mokslininkų susidomėjimo sulaukė ir į bakteriocinus panašias medžiagas

(BPM) gaminančios PRB kurių antimikrobinis poveikis pasireiškia prieš įvairias

bakterijas ir net maisto patogenus pvz Listeria Salmonella Escherichia

gentims priklausančias bakterijas Natūralūs priedai ndash PRB fermentuoti

bioproduktai pasižymintys tiek antimikrobiniu tiek ir fitaziniu aktyvumu ndash

39

galėtų būti vienas iš būdų sulėtinti kvietinės duonos mikrobiologinį gedimą ir tuo

pačiu padidinti kvietinių kepinių praturtintų skaidulinėmis medžiagomis

maistinę vertę

KTU Maisto mokslo ir technologijos katedroje jau anksčiau buvo įvertinta

lietuviškų pramoninių duonos raugų bei spontaninių ruginių raugų mikroflora ir

išskirtos iš jų penkios bakteriocinus gaminančios PRB Lactobacillus sakei

KTU05-6 Pediococcus acidilactici KTU05-7 P pentosaceus KTU05-8

KTU05-9 ir KTU05-10 padermės Pirminiai šių mikroorganizmų antimikrobinių

savybių tyrimo rezultatai parodė vykdomų darbų perspektyvumą ir tikslingumą

plėsti antimikrobinių preparatų taikymą ne tik duonos pramonėje bet ir kitose

srityse ypač ekologinėje žemdirbystėje mažinti grūdų sėklos biologinę taršą

Todėl aktuali naujų terpių skirtų PRB kultivuoti paieška atkreipiant dėmesį į

šalutinius maisto pramonės produktus galinčius atpiginti bioproduktų gamybą

Tiriant PRB panaudojimo galimybes fermentacijos procesuose ir naujiems

bioproduktams kurti būtina ištirti fermentacijos inhibitorius bakteriofagus kurie

patekę į fermentacijos terpę gali suardyti jiems jautrias PRB ląsteles ir

fermentacijos procesą pakreipti nepageidaujama linkme todėl būtų gaunamas

nekokybiškas produktas Nors žinoma kad bakteriofagai yra atsakingi už

fermentacijos proceso nesėkmes tačiau mažai duomenų yra apie duonos raugų

PRB atakuojančius bakteriofagus Iki šiol nėra duomenų ir apie bakteriofagų

įtaką PRB populiacijai ilgalaikės duonos raugų gamybos metu

Disertacinio darbo tikslas Nustatyti pieno rūgšties bakterijų išskirtų iš

duonos raugų antimikrobinį ir fitazinį aktyvumą bei įvertinti bakteriocinus

gaminančių pieno rūgšties bakterijų panaudojimo galimybes ekologinėje

žemdirbystėje vasarinių kviečių grūdų sėklos biologinės taršos mažinimui ir viso

grūdo dalių kvietinių kepinių maistinės vertės ir saugos didinimui

Darbo tikslui pasiekti suformuluoti šie uždaviniai 1 Nustatyti bakteriocinus gaminančių PRB ir jų metabolizmo produktų

antimikrobinį aktyvumą prieš grūdų sėklų ir maisto produktų gedimą

sukeliančius mikroorganizmus

2 Įvertinti terpės komponentų ir fermentacijos sąlygų įtaką

antimikrobinėmis savybėmis pasižyminčių į bakteriocinus panašių

medžiagų aktyvumui

3 Išskirti iš pramoninių duonos raugų atrinkti ir genetiškai identifikuoti

fitaziniu aktyvumu pasižyminčias PRB ir įvertinti jų fitazinį aktyvumą

(intraląstelinį ir ekstraląstelinį) o taip pat nustatyti bakteriocinus

gaminančių PRB fitazinį aktyvumą

4 Įvertinti imituojant virškinamojo trakto terpės pH vertes atrinktų

fitaziniu aktyvumu pasižyminčių PRB bioproduktų panaudojimo

galimybes viso grūdo dalių kvietinių kepinių biologiškai pasisavinamų

mineralinių medžiagų padidinimui ir mikrobiologinio gedimo lėtinimui

40

5 Išskirti ir charakterizuoti bakteriofagus iš duonos raugų ir įvertinti jų

poveikį PRB populiacijai bioproduktų fermentacijos metu

6 Nustatyti temperatūros įtaką PRB rūšių populiacijos pokyčiams duonos

rauguose

7 Ištirti PRB bioproduktų įtaką vasarinių kviečių grūdų sėklos biologinės

taršos mažinimui ir sveikumo didinimui

Mokslinis darbo naujumas Pirmą kartą įvertintas iš lietuviškų ruginių

duonos raugų išskirtų bakteriocinus gaminančių PRB (Lactobacillus sakei


KTU05-9 ir KTU05-10) metabolizmo produktų antimikrobinis aktyvumas prieš

įvairias bakterijas priklausančias Bacillus Pseudomonas Escherichia

Enterococcus Salmonella Staphylococcus Micrococcus Listeria Yersinia

gentims ir mikroskopinius grybus priklausančius Aspergillus Penicillium

Alternaria Fusarium Candida Pichia Rhodotorula ir kitoms gentims bei šio

poveikio ypatumai

Kvietinių kepinių su padidintu skaidulinių medžiagų kiekiu maistinės vertės

didinimui atrinktos didžiausiu fitaziniu aktyvumu pasižyminčios bakteriocinus

gaminančios PRB ir in vitro sąlygomis įrodytos jų panaudojimo galimybės

mineralinių medžiagų pasisavinamumo didinimui

Ištirtos L(+) pieno rūgšties gamybos galimybės iš maisto gamybos šalutinių

produktų (sėlenų melasos salyklojų ir žlaugtų)

Pirmą kartą vasarinių kviečių grūdų sėklų biologinės taršos Fusarium

Alternaria genčių ir Cochliobolus sativus rūšies mikroskopinių grybų mažinimui

bei grūdų sveikumo didinimui išbandyti PRB bioproduktai ir nustatytas jų

teigiamas poveikis

Praktinė darbo vertė Sukurtas naujas PRB bioproduktas leidžiantis grūdų

sėklų paviršiuje sumažinti Fusarium Alternaria Cochliobolus sativus infekcijas

šaknų ligotumą bei sėklų pažeidimą Fusarium genties ir Cochliobolus sativus

grybais Įrodyta kad maisto gamybos šalutiniai produktai ndash kviečių sėlenos

salyklojai melasa žlaugtai taip pat galėtų būti (ne tik bulvių sultys) tinkama

terpė PRB dauginimui ir antimikrobinėmis savybėmis pasižyminčios pieno

rūgšties (įskaitant L(+) izomerą) susidarymui

Sukurti antimikrobiniu ir fitaziniu aktyvumu pasižymintys bioproduktai

kvietinių viso grūdo dalių kepinių maistinės vertės didinimui ir mikrobiologinio

gedimo lėtinimui panaudojant atrinktas PRB o jų dauginimui ndash viso grūdo dalių

kvietinių miltų terpę

Nustatyta kad PRB sudėtis duonos rauguose laikui bėgant keičiasi dėl fagų

infekcijos ir temperatūros pokyčių kepyklose todėl tikslinga dažniau ruošti naują

gamybinį raugą

Ginamieji disertacijos teiginiai

41

Antimikrobiniu ir fitaziniu aktyvumu pasižyminčių PRB panaudojimas

viso grūdo dalių kvietinių kepinių gamyboje didina mineralinių medžiagų

pasisavinamumą ir lėtina kepinių mikrobiologinį gedimą

PRB bioproduktai mažina mikroskopinių grybų infekciją vasarinių

kviečių grūdų sėklų paviršiuje daigų pašaknio ligotumą bei sėklų

pažeidimą Fusarium spp ir Cochliobolus sativus grybais

IŠVADOS

1 Ištyrus bakteriocinus gaminančių pieno rūgšties bakterijų (PRB) ir jų

metabolizmo produktų antimikrobinį aktyvumą nustatyta

11PRB ląstelės neslopino mikroskopinių grybų o susidarę fermentacijos

metabolizmo produktai (MP) ir neutralizuoti metabolizmo produktai

(NMP) pasižymėjo savitu antigrybiniu poveikiu MP išsiskyrė fungicidiniu

poveikiu daugiausiai slopindami Fusarium culmorum ir Fusarium poae

vystymąsi o NMP veikimas buvo silpnesnis nei MP ir jis buvo

fungicidinis bei fungistatinis

12PRB ląstelės nepasižymėjo antibakteriniu aktyvumu tačiau išryškėjo

stiprus jų MP antibakterinis poveikis maisto produktų gedimą

sukeliantiems mikroorganizmams įskaitant Listeria monocytogenes

Escherichia coli Salmonella typhimurium rūšies Bacillus ir Pseudomonas

genties patogenus Į bakteriocinus panašių medžiagų (BPM)

antimikrobinis poveikis priklausė nuo PRB rūšies Lactobacillus sakei

KTU05-6 ir Pediococcus pentosaceus KTU05-10 gaminamos BPM

slopino tiek gramteigiamas tiek gramneigiamas bakterijas o Pediococcus

acidilactici KTU05-7 P pentosaceus KTU05-8 ir KTU05-9 padermių

sintetinamos BPM slopino tik gramteigiamas

2 Didžiausias PRB BPM antibakterinis poveikis prieš Bacillus subtilis

pasireiškė 15ndash30 val laikotarpyje ir priklausė nuo PRB padermės terpės

pH verčių ir kultivavimo temperatūros Optimaliausia temperatūra P

pentosaceus KTU05-10 P acidilactici ir L sakei BPM susidarymui yra

30 oC o P pentosaceus KTU05-8 ir KTU05-9 padermių BPM ndash 25

oC

Tinkamiausia terpės pH vertė yra 65 BPM antimikrobinį aktyvumą

didino azoto šaltiniu PRB kultivavimui naudojant 20 gl triptono o anglies

šaltiniu ndash 20 gl gliukozės Padidinti iki 02 gl MgSO47H2O ir iki 01 gl

MnSO44H2O o taip pat iki 2 gl cisteino-HClH2O priedai didino BPM

aktyvumą prieš B subtilis

3 Tirtos bakteriocinus gaminančios PRB pasižymėjo vidutiniškai 33 kartus

didesniu ekstraląsteliniu fitaziniu aktyvumu nei intraląsteliniu ir

priklausomai nuo PRB padermės kito ribose nuo 23ndash30 AV10310

10 KSV

(P pentosaceus rūšies bakterijos) iki 13 AV10310

10 KSV (P acidilactici

KTU05-7) Šiems aktyvumams prilygo kai kurių iš pramoninių raugų

42

išskirtų PRB (P pentosaceus 12) aktyvumai (28 AV10310

10 KSV)

tačiau kitų PRB jie buvo daug mažesni (nuo 1 iki 16 AV10310

10 KSV)

4 In vitro tyrimai atlikti imituojant virškinamojo trakto terpės pH vertes

įrodė kad fitaziniu aktyvumu pasižyminčių bakteriocinus gaminančių

PRB bioproduktai padidino tirpių geležies cinko mangano kalcio ir

fosforo junginių kiekį viso grūdo dalių kvietiniuose kepiniuose

vidutiniškai 30 PRB bioproduktai pritaikyti viso grūdo dalių kvietinių

kepinių gamyboje sulėtino kepinių mikrobiologinį gedimą

5 Iš duonos raugų išskirti keturi bakteriofagai ФMR29 ФMW15 ФW2 ir

ФW19 infekuojantys Lactobacillus sanfranciscensis ir Lactobacillus

crustorum rūšims priklausančias PRB Bakteriofagai ФMW15 ФMR29

ФW2 lizuojantys L sanfranciscensis rūšiai priklausančias PRB priklauso

Siphoviridae šeimai ir pagal morfologiją priskiriami B1 tipui Tirtosios

bakteriocinus gaminančios ir fitaziniu aktyvumu pasižyminčios PRB

nebuvo jautrios išskirtiems bakteriofagams Tyrimai patvirtino kad

bakteriofagų infekcija gali pakeisti raugų PRB populiaciją

6 Nustatyta kad pakeitus fermentacijos temperatūrą iš 18 oC (būdinga

žiemos laikotarpiui kepyklose) į 25 oC (būdinga vasaros laikotarpiui

kepyklose) ruginiuose rauguose pasikeitė PRB populiacija sumažėjo

tipinė raugų mikroflora ndash L sanfranciscensis L crustorum ndash ir atsirado

naujos PRB rūšys ndash L brevis L fabifermentans L spicheri L

paraalimentarius PRB populiacijos pokyčiai priklausė ne tik nuo

fermentacijos temperatūros bet ir nuo naudotos raugų ruošimui žaliavos ir

labiau kito raugų gamybai naudojant ruginę žaliavą nei kvietinę

7 Sukurti PRB bioproduktai iš bulvių sulčių sumažino vasarinių kviečių

grūdų sėklos biologinę taršą Fusarium genties mikroskopinių grybų

sumažėjo 73 Alternaria genties ndash 27 o Cochliobolus sativus ndash 63

Bioproduktai sumažino šaknų ligotumą 46 bei sėklų pažeidimą

Fusarium genties ir Cochliobolus sativus grybais atitinkamai 87 ir 50

Įrodyta kad maisto gamybos šalutiniai produktai (kviečių sėlenos

salyklojai melasa žlaugtai) yra tinkama terpė PRB dauginimui ir

antimikrobinėmis savybėmis pasižyminčios pieno rūgšties įskaitant jos

L(+) izomerą susidarymui

43

Information about the Author Dalia Čižeikienė (Eidukonytė) was born 1985 05 12 in Varėna Lithuania

1992 ndash 2004 Ryto Secondary School Varėna Lithuania

2004 ndash 2008 Bachelors degree studies at Kaunas University of Technology

Faculty of Chemical Technology Bachelor of Science in Chemical

Engineering

2008 ndash 2010 Masterrsquos degree studies at Kaunas University of Technology

Faculty of Chemical Technology Master of Science in Chemical

Engineering

2009-09 ndash 2010-01 Scientific mission at University of Copenhagen

(Copenhagen Denmark)

2010 ndash 2014 Doctoral degree studies at Kaunas University of Technology

Faculty of Chemical Technology



Acknowledgements

I wish to express my gratitude to my scientific supervisor Prof habil Dr

Gražina Juodeikienė for the idea and the subject for this doctoral dissertation

valuable scientifical consultations and discussions her help in preparing

publications her trust encouragement and support during my doctoral studies at

Kaunas University of Technology to Assoc Prof Aringse Solvej Hansen and Assoc

Prof Finn Kvist Vogensen for the opportunity to do an internship Their kind

support guidance and friendship have been of great value to me on an academic

as well as a personal level Colleagues from the Department of Food Science and

Technology (Kaunas University of Technology) and Department of Food

Science (University of Copenhagen) ndash for friendly and creative atmosphere and

cheerful mood during the working hours Finally thanks to my family for their

moral support encouragement understanding and patience

UDK 6023579864+6646657966](0433)

SL 344 2015-01-26 25 leidyb apsk 1 Tiražas 70 egz Užsakymas 20 Išleido

leidykla bdquoTechnologijardquo K Donelaičio g 73 44029 Kaunas Spausdino leidyklos

bdquoTechnologijardquo spaustuvė Studentų g 54 51424 Kaunas

KAUNAS UNIVERSITY OF TECHNOLOGY

Dalia Čižeikienė

BIOPRODUCTS OF BACTERIOCINS PRODUCING LACTIC

ACID BACTERIA THEIR ANTIMICROBIAL AND PHYTASE

ACTIVITIES AND APPLICATIONS

Summary of Doctoral Dissertation

Technological Sciences Chemical Engineering (05T)

2015 Kaunas


























Medicine ndash 02A)



Agronomy ndash 01A)




Technology







Dalia Čižeikienė






2015 Kaunas











Mokslinė vadovė












02A)











5

ABBREVIATIONS














PCR

PDA






U units


A ndash Aspergillus



B ndash Bacillus

C ndash Candida



E ndash Escherichia


F ndash Fusarium

G ndash Geotrichum

Y ndash Yersinia





List ndash Listeria

P ndash Pediococcus


Pi ndash Pichia


R ndash Rhodotorula

Rh ndash Rhizopus

S ndash Salmonella





6

1 Introduction









































7




























food spoilage






bacteriocins






production

8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)





























Medicine ndash 02A)



Agronomy ndash 01A)




Technology







Dalia Čižeikienė






2015 Kaunas











Mokslinė vadovė












02A)











5

ABBREVIATIONS














PCR

PDA






U units


A ndash Aspergillus



B ndash Bacillus

C ndash Candida



E ndash Escherichia


F ndash Fusarium

G ndash Geotrichum

Y ndash Yersinia





List ndash Listeria

P ndash Pediococcus


Pi ndash Pichia


R ndash Rhodotorula

Rh ndash Rhizopus

S ndash Salmonella





6

1 Introduction









































7




























food spoilage






bacteriocins






production

8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)





Dalia Čižeikienė






2015 Kaunas











Mokslinė vadovė












02A)











5

ABBREVIATIONS














PCR

PDA






U units


A ndash Aspergillus



B ndash Bacillus

C ndash Candida



E ndash Escherichia


F ndash Fusarium

G ndash Geotrichum

Y ndash Yersinia





List ndash Listeria

P ndash Pediococcus


Pi ndash Pichia


R ndash Rhodotorula

Rh ndash Rhizopus

S ndash Salmonella





6

1 Introduction









































7




























food spoilage






bacteriocins






production

8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)














Mokslinė vadovė












02A)











5

ABBREVIATIONS














PCR

PDA






U units


A ndash Aspergillus



B ndash Bacillus

C ndash Candida



E ndash Escherichia


F ndash Fusarium

G ndash Geotrichum

Y ndash Yersinia





List ndash Listeria

P ndash Pediococcus


Pi ndash Pichia


R ndash Rhodotorula

Rh ndash Rhizopus

S ndash Salmonella





6

1 Introduction









































7




























food spoilage






bacteriocins






production

8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




5

ABBREVIATIONS














PCR

PDA






U units


A ndash Aspergillus



B ndash Bacillus

C ndash Candida



E ndash Escherichia


F ndash Fusarium

G ndash Geotrichum

Y ndash Yersinia





List ndash Listeria

P ndash Pediococcus


Pi ndash Pichia


R ndash Rhodotorula

Rh ndash Rhizopus

S ndash Salmonella





6

1 Introduction









































7




























food spoilage






bacteriocins






production

8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




6

1 Introduction









































7




























food spoilage






bacteriocins






production

8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




7




























food spoilage






bacteriocins






production

8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




8


bread sourdough














minerals was proved



assessed





















sourdough



9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




9


















21 RESEARCH OBJECTS








oC in MRS
















10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




10




















Agriculture















oC





of baking

22 METHODS



11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




11
















by using GenEluteTM



























12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




12

























oC



















13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




13















spectrum of the LAB


























14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




14













































KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)








KTU05-8

P pentosaceus

KTU05-9

P pentosaceus

KTU05-10

Gram

positive











Gram

negative




















16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




16


































Umiddot10310


a d c b

17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




17


10











LAB

Species Strains

Phytase activitiesa


















conditions





and 13 U10310


activity 28 U10310




10 CFU) The most



U10310

10 CFU

18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




18












AUmL respectively)

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhi

biti

on z

one

mm

Time ha

0

2

4

6

8

10

12

14

0 3 6 9 12 15 18 21 24 27 30 33 36 42 48

Inhib

itio

n z

one

mm

Time hb





















19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




19







activities


















5

6

7

8

9

10

11

P pentosaceus

KTU05-10

P pentosaceus

KTU05-9

P pentosaceus

KTU05-8


Via

bil

ity o

f L

AB

lo

g1

0C

FU

g








20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




20










0

10

20

30

40

50

60

70

80

90

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pp

8

Pp

9

Pp

10

Pa

Ls

Pa

Pp

10

Ls

Pa

Pp

10


grains

Spent distillers

grains

Potato

juice

Potato

juice

Lacti

c a

cid

gk

g D (-)

L (+)












Extruded rice Mg2+

Mn2+






Mn2+




Mn2+

and cysteine

additives were used



21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




21

0

5

10

15

20

25

30

35

0 1 3 5 5 10 10 15 20 25

TT

A


24 h 48 h 72 h 96 h

0

10

20

30

40

50

60

70

0 24 48 72 96

CF

Ux 1

08g


1

3

5

5

10

10































22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




22


) were found



















6 pfug to 10

2-10




the range of 102-10



















23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




23














fermentation


sourdoughs

a

c

b

24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




24












oC P



















25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




25





Temperature oC




15 20 25 10 20 30

Control 742 883 908 842 842 842

L sakei KTU05-6 608 567 367 350 150 175




LSD05 843 5961 14601 6428 4545 11133

LSD01 11236 7945 19461 8567 6058 14839






























26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




26








LAB strain used for

the production of

bioproduct




Control 00 108 167 567 175 567 183

Pp10a 00 08 42 125 58 125 58


Pp10 00 00 42 350 133 383 158


LSD05 436 747 1151 793 1284 877

LSD01 597 1023 1577 1086 1759 1201


Control 58 200 108 233 183 250 200 Pp10 00 33 08 92 67 108 75

Pa amp Pp10 00 17 33 33 100 67 100

Ls amp Pa amp Pp10 00 17 00 83 75 108 92 Pp10 00 17 17 67 67 150 100

Pa amp Pp10 00 33 08 133 58 158 75

Ls amp Pa amp Pp10 00 08 17 192 83 200 150

LSD05 236 642 469 674 739 629 746

LSD01 323 879 643 924 1012 861 1022


Control 225 533 600 683 633 750 675

Pp10 00 92 200 258 275 308 300

Pa amp Pp10 17 92 175 300 267 350 300

Ls amp Pa amp Pp10 08 92 200 267 300 333 342

Pp10 17 108 325 375 408 517 492 Pa amp Pp10 25 450 558 650 667 683 700

Ls amp Pa amp Pp10 25 200 383 417 508 467 533

LSD05 7031 1234 1334 1489 1043 1400 1343 LSD01 9633 1690 1827 2039 1429 1918 1840




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




27



fungi

LAB strain used for


The prevalence of

sprout

The prevalence of

roots Damaged seeds

damaged

sprout

disease

index

damaged

roots

disease

index

Fusarium

spp

Coch

sativus

Control 585 238 730 274 75 300 Pp10a 516 202 361 129 85 115

Pab amp Pp10 576 216 487 179 40 170

Lsc amp Pa amp Pp10 673 253 623 216 110 115

Pp10 575 200 391 130 10 160

Pa amp Pp10 770 282 710 248 30 275

Ls amp Pa amp Pp10 457 173 391 135 35 150

LSD05 2500 1055 2273 924 1084 1327

LSD01 3425 1446 3114 1266 1486 1819





























28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




28




0

2

4

6

8

10

12

14

05-8 05-9 05-10 K

Ca

mg1

00

g

a

0

05

1

15

2

25

05-8 05-9 05-10 K

Fe

mg1

00

g

b

00

02

04

06

08

05-8 05-9 05-10 K

Zn m

g1

00

g

c

0

02

04

06

08

1

05-8 05-9 05-10 K

Mn m

g1

00

g

d

0

20

40

60

80

100

120

140

160

05-8 05-9 05-10 K

P m

g1

00

g

e












(p le 005)

29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




29




















23 degC 30 degC

10 2 2

15 3 2

20 6 4

0 (control) 15 1







storage





Control ++


30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




30

4 CONCLUSIONS



pathogens was found







lower












bacteria












against B subtilis




23-30 U10310


310

10


U10310


31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




31



10 CFU)


































32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




32









Science IF 0731)

























Science IF 2024)






33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




33









of Science IF 1202)






IF 1195)

















ISSN 1392-0227 2012 T 46 Nr 2 p 5-13






2012 p 63-100



34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




34






4 p 95-98

















21

















S143

35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




35




















0032-0943 2013 Vol 79 PI50 p 1192























36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




36












60










2012 p 61-62




















37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




37









9789984480466 2011 p 84







613-64-0 p 31-33







54





9789955186519 2012 p 29-31







ISBN (CD) 978-9955-15-232-3 p75






38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




38



BEI TAIKYMAS

SANTRAUKA





































39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




39



maistinę vertę






































40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




40




rauguose











poveikio ypatumai










teigiamas poveikis














gamybinį raugą


41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




41







IŠVADOS
























oC









10 KSV




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




42


10 KSV)


10 KSV)
































43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




43





Engineering



Engineering







Acknowledgements













UDK 6023579864+6646657966](0433)




BIOPRODUCTS OF BACTERIOCINS PRODUCING LACTIC ACID BACTERIA ... · such as iron, calcium, magnesium,...

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Transcript of BIOPRODUCTS OF BACTERIOCINS PRODUCING LACTIC ACID BACTERIA ... · such as iron, calcium, magnesium,...