The aim of this work was to obtain a bioingredient (BI) with bioactive properties through the solid fermentation of a wheat bran-whey permeate (WB/WP) mixture with three strains of Lacticaseibacillus rhamnosus (R0011, ATCC 9595, and RW-9595M) in mono or co-culture with Saccharomyces cerevisiae. The choice of these strains was based on their capacity to produce the same exopolysaccharide (EPS), but at different yields. The solid fermentation of WB/WP revealed a similar growth pattern, sugar utilization and metabolite production between strains and types of culture. Lactic acid, soluble protein, free amino acid and phenolic compound content in BI were compared to NFWB. Water soluble polysaccharides (including EPS) were significantly increased in co-culture for (44%) ATCC 9595, (40%) R0011 and (27%) RW-9595M. The amount of bound Total Phenolic Content (TPC) as well as the antioxidant activity in BI were higher after fermentation. The free phenolic acid content was higher after fermentation with ATCC 9595 (53–59%), RW-9595M (45–46%), and R0011 (29–39%) compared to non-fermented NFWB. Fermentation by these strains increased the amounts of free caffeic acid and 4-hydroxybenzoic acid in both types of culture. The bound phenolic acid content was enhanced in co-culture for the BI obtained from the highest EPS producer strain RW-9595M which was 30% higher than NFWB. After in vitro digestion, bioaccessibility of free total phenolic acids was improved by more than 40% in BI compared to NFWB. The co-culture increased recovery of TPC (%) and antioxidant activity compared to monoculture for the strains in digested product. In contrast, the recovery of bound total phenolic acids in co-culture was 33 and 38% lower when compared to monoculture for R0011 and RW-9595M. Our findings provide new insights into the impact of LAB/yeast co-culture on the bioactive properties of fermented wheat bran.

中文翻译：

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鼠李糖乳杆菌单培养发酵麦麸和乳清渗透液并与酵母共培养增强生物活性

这项工作的目的是通过对麦麸-乳清渗透物 (WB/WP) 混合物与鼠李糖乳杆菌 (R0011、ATCC 9595 和 RW-9595M) 三种菌株进行固体发酵，获得具有生物活性的生物成分 (BI)与酿酒酵母单培养或共培养。这些菌株的选择基于它们生产相同胞外多糖 (EPS) 的能力，但产量不同。WB/WP 的固体发酵揭示了菌株和培养类型之间相似的生长模式、糖利用和代谢物产生。将 BI 中的乳酸、可溶性蛋白质、游离氨基酸和酚类化合物含量与 NFWB 进行比较。水溶性多糖（包括 EPS）在 (44%) ATCC 9595、(40%) R0011 和 (27%) RW-9595M 的共培养中显着增加。发酵后结合总酚含量（TPC）的量以及BI中的抗氧化活性更高。与非发酵 NFWB 相比，使用 ATCC 9595 (53–59%)、RW-9595M (45–46%) 和 R0011 (29–39%) 发酵后的游离酚酸含量更高。这些菌株的发酵增加了两种培养物中游离咖啡酸和 4-羟基苯甲酸的含量。对于从最高 EPS 生产菌株 RW-9595M 获得的 BI，在共培养中结合酚酸含量增加，比 NFWB 高 30%。体外消化后，与 NFWB 相比，BI 中游离总酚酸的生物可及性提高了 40% 以上。与消化产物中菌株的单一培养相比，共培养提高了 TPC 的回收率 (%) 和抗氧化活性。相比之下，与 R0011 和 RW-9595M 的单一培养相比，共培养中结合总酚酸的回收率低 33% 和 38%。我们的研究结果为 LAB/酵母共培养对发酵麦麸的生物活性特性的影响提供了新的见解。