Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/103103
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dc.contributor.authorBartkienė, Elena-
dc.contributor.authorMozūrienė, Erika-
dc.contributor.authorLėlė, Vita-
dc.contributor.authorZokaitytė, Eglė-
dc.contributor.authorGružauskas, Romas-
dc.contributor.authorJakobsone, Ida-
dc.contributor.authorJuodeikienė, Gražina-
dc.contributor.authorRuibys, Romas-
dc.contributor.authorBartkevics, Vadims-
dc.coverage.spatialUS-
dc.date.accessioned2020-01-24T17:49:16Z-
dc.date.available2020-01-24T17:49:16Z-
dc.date.issued2020-
dc.identifier.issn20487177-
dc.identifier.otherVDU02-000062744-
dc.identifier.urihttps://www.vdu.lt/cris/bitstream/20.500.12259/103103/2/ISSN2048-7177_2020_V_8_1.PG_340-350.pdf-
dc.identifier.urihttps://doi.org/10.1002/fsn3.1311-
dc.description.abstractIn this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by-products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated samples (290.6 mg/kg). Solid state fermentation increased the content of the alkylresorcinol C19:0. Finally, collecting data about the changes of these compounds during technological processes is very important, because according to the specific compounds formed during fermentation, further recommendations for by-product valorization and uses in food, pharmaceutical, or feed industries can be suggesteden
dc.description.sponsorshipKauno technologijos universitetas-
dc.description.sponsorshipLietuvos sveikatos mokslų universitetas-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.format.extentp. 340-350-
dc.language.isoen-
dc.relation.ispartofFood science & nutrition Hoboken : Wiley, 2020, vol. 8, iss. 1-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbyScopus-
dc.rightshttps://creativecommons.org/licenses/by/4.0/-
dc.subjectBarleyen
dc.subjectBioactive compoundsen
dc.subjectBy-productsen
dc.subjectLactic acid bacteriaen
dc.subjectPediococcusen
dc.subject.otherGyvūnų mokslai / Animal sciences (A003)-
dc.titleChanges of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29en
dc.typeStraipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)-
dc.identifier.doihttps://doi.org/10.1002/fsn3.1311-
dc.identifier.isiWOS:000502459700001-
dcterms.bibliographicCitation39-
dc.date.updated2020-03-02T16:18Z-
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local.typeS-
item.fulltextWith Fulltext-
item.grantfulltextopen-
crisitem.author.deptVytauto Didžiojo universitetas-
crisitem.author.deptVytauto Didžiojo universitetas-
crisitem.author.deptVytauto Didžiojo universitetas-
crisitem.author.deptVytauto Didžiojo universitetas-
crisitem.author.deptVytauto Didžiojo universitetas-
crisitem.author.deptVytauto Didžiojo universitetas-
crisitem.author.deptŽemės ūkio akademija-
crisitem.author.deptVytauto Didžiojo universitetas-
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications
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