getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb. 

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds

Małgorzata Kasprowicz-Potocka1*, Paulina Borowczyk1, Anita Zaworska1, Włodzimierz Nowak1, Andrzej Frankiewicz1 and Piotr Gulewicz2

1Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
2Poznan Science and Technology Park of Adam Mickiewicz University Foundation, Rubież 46, PL-61-612 Poznan, Poland



Article history:
Received October 20, 2015
Accepted February 29, 2016


Key words:
yeast, fermentation, lupin, nutritional value, antinutritional factors


The effect of 24-hour fermentation of lupin seeds by diferent yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility 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 with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain.


*Corresponding author:  email3
                                      tel3  +48 61 8487 225
                                      fax2  +48 61 8487 226

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