Fermentation performance of Lactobacillus plantarum and Bacillus subtilis in ground or extruded corn bran and resulting constituents
Date
2025-02
Authors
Byanju, Bibek
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Elsevier Ltd.
Abstract
The effects of two physical modifications of corn bran, namely, 1) grinding to < 500 μm and 2) extruding at two die temperature settings (high, 140 °C and low, 120 °C) were evaluated on growth performance of Lactiplantibacillus plantarum and Bacillus subtilis. The resulting constituent changes in dried fermented bran ingredients were also compared. Corn bran at 25 or 35 % moisture content were either ground or extruded prior to fermenting with L. plantarum or B. subtilis at 37 °C for 72 h at 200 rpm. Both the ground or extruded brans showed typical growth patterns for both probiotic bacteria studied. B. subtilis had the highest growth rate of 0.64 h−1 and lowest population doubling time of 1.09 h on corn bran (35 % moisture) extruded at 120 °C compared to no inoculation control. The major soluble sugars in corn bran were arabinose (0.011 to 1.68 g kg−1) and xylose (0.029 to 0.246 g kg−1) which decreased upon extrusion at higher temperature (HT: 140 °C). The total phenolic content range of 9–10 mg GAE g−1 for extruded and fermented brans was not significantly different from their respective controls. Phytic acid and trypsin inhibitors reduced by a maximum of 42 % and 34 %, respectively, when extruded and fermented with both microbes.
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This accepted article is published as Byanju, B. and Lamsal, B.P.*, 2025. Effects of Lactiplantibacillus Plantarum and Bacillus Subtilis fermentation on the constituents of ground or extruded corn bran. Food Research International, 2025, 203;115812. https://doi.org/10.1016/j.foodres.2025.115812.
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This article is under the terms of the Creative Commons Attribution-Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited.