title: The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds.
abstract: The effect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and theirin vitrodigestibility and biological activity significantly improved. The amino acid profile of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation withSaccharomyces cerevisiaebaker's yeast and Fermivin 7013 strain.
authors.affiliation: Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Kasprowicz-Potocka
authors.affiliation: Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland.
authors.forename: Paulina
authors.initials: P
authors.lastname: Borowczyk
authors.affiliation: Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland.
authors.forename: Anita
authors.initials: A
authors.lastname: Zaworska
authors.affiliation: Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland.
authors.forename: Włodzimierz
authors.initials: W
authors.lastname: Nowak
authors.affiliation: Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Frankiewicz
authors.affiliation: Poznan Science and Technology Park of Adam Mickiewicz University Foundation, Rubież 46, PL-61-612 Poznan, Poland.
authors.forename: Piotr
authors.initials: P
authors.lastname: Gulewicz
keywords: antinutritional factors; fermentation; lupin; nutritional value; yeast