这项研究调查了传统非洲酸面团面包(kisra)的安全性和功能性,基于生物胺(BA)和抗氧化剂化合物的含量及其使用乳酸菌(LAB)物种的改进。在自然发酵的kisra中检测到的主要BA是酪胺,组胺,腐胺,还有尸体,烘烤后腐胺含量最高。从kisra酸面团中分离出的微生物的体外BA生产表明,肠球菌属有助于酪胺的积累,而推定酵母可能有助于腐胺和尸胺的积累。LAB物种的使用,包括植物乳杆菌,发酵肝菌,短小左半芽孢杆菌,和Weissellacibaria,腐胺含量显著降低到低于约23%的自然发酵的kisra,消除了酪胺,组胺,和尸体的形成。同时,DPPH清除活性,总多酚含量,自然发酵的kisra中单宁含量为85.16%,1386.50µg/g,和33.16微克/克,分别。与自然发酵的kisra相比,使用LAB物种不会影响DPPH清除活性或单宁含量,但会使总酚含量显着增加20%。因此,用LAB发酵剂培养物发酵可能是提高与BA相关的安全性以及基斯拉面包功能的有希望的方法。
This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were tyramine,
histamine, putrescine, and cadaverine, with putrescine being the most abundant after baking. In vitro BA production of microorganisms isolated from kisra sourdough revealed that the Enterococcus genus contributed to tyramine accumulation, whereas presumptive yeasts may contribute to putrescine and cadaverine accumulation. The use of LAB species, including Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Levilactobacillus brevis, and Weissella cibaria, significantly reduced putrescine content to less than about 23% of that of naturally fermented kisra, and eliminated tyramine,
histamine, and cadaverine formation. Meanwhile, DPPH scavenging activity, total polyphenolic content, and tannin content in naturally fermented kisra were 85.16%, 1386.50 µg/g, and 33.16 µg/g, respectively. The use of LAB species did not affect the DPPH scavenging activity or tannin content but significantly increased the total phenolic content by up to 20% compared to naturally fermented kisra. Therefore, fermentation with LAB starter cultures might be a promising approach to improve the safety related to BAs as well as the functionality of kisra bread.