Table 3.
Acidity (pH, total titratable acidity (TTA), and lactic acid isomers concentration) and microbiological parameters (lactic acid bacteria (LAB), mould/yeast (M/Y), total bacteria (TBC), and total enterobacteria (TEC) count) of the extruded and fermented wheat bran.
| Wheat by-Product Samples | pH | TTA, No. | Lactic Acid Content, g 100 g−1 |
LAB | M/Y | TBC | TEC | |||
|---|---|---|---|---|---|---|---|---|---|---|
| log10CFU g−1 | ||||||||||
| Duration of Fermentation, 24 h | L(+) | D(−) | ||||||||
| WnonF | 6.04 ± 0.01 c | 0.10 ± 0.02 a | - | - | 5.20 ± 0.12 a | 4.26 ± 0.11 | 9.04 ± 0.14 b | 5.69 ± 0.23 b | ||
| Wex130/screwspeed25 | 5.91 ± 0.02 b | 0.20 ± 0.03 b | - | - | 5.34 ± 0.09 a | 4.38 ± 0.19 | 8.46 ± 0.10 a | 4.32 ± 0.14 a | ||
| Wex130/screwspeed25Lu | 4.20 ± 0.01 a | 3.50 ± 0.10 c | 0.275 ± 0.013 | 0.203 ± 0.007 | 8.79 ± 0.12 b | 4.32 ± 0.07 | 8.84 ± 0.13 b | nd | ||
| Fructose | Glucose | Sucrose | Maltose | |||||||
| g 100 g−1 | ||||||||||
| Wex130/screwspeed25 | 0.11 ± 0.02 | nd | 0.81 ± 0.07 | 0.11 ± 0.01 | ||||||
| Wex130/screwspeed25Lu | nd | nd | nd | nd | ||||||
W, wheat bran; nonF, non-fermented; Lu, fermented with Lactobacillus uvarum; ex130/screwspeed25—extruded at 130 °C, screw speed 25 rpm; TTA, total titratable acidity; LAB, lactic acid bacteria; M/Y, mould and yeast; TBC, total bacteria count; TEC, total enterobacteria count; CFU, colony-forming units; nd, not determined, not analysed. The data expressed as mean values (n = 3) ± SD; SD, standard deviation. a–c The mean values within a column with different letters are significantly different (p ≤ 0.05).