Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation
Ernesta Tolpeznikaite,
Vadims Bartkevics,
Anna Skrastina,
Romans Pavlenko,
Ernestas Mockus,
Egle Zokaityte,
Vytaute Starkute,
Dovile Klupsaite,
Romas Ruibys,
João Miguel Rocha,
Antonello Santini,
Elena Bartkiene
Affiliations
Ernesta Tolpeznikaite
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Vadims Bartkevics
Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
Anna Skrastina
Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
Romans Pavlenko
Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
Ernestas Mockus
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Egle Zokaityte
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Vytaute Starkute
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Dovile Klupsaite
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Romas Ruibys
Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, LT-44244 Kaunas, Lithuania
João Miguel Rocha
LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, s/n, 4200-465 Porto, Portugal
Antonello Santini
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Elena Bartkiene
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.
