Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are side-stream malting and brewing industries. This study focuses on processing BRs into ingredients, using fermentation with five lactic acid bacteria (LAB) as valorisation technique. The strains used were Lactiplantibacillus plantarum FST 1.7, Lactobacillus amylovorus FST2.11, Weissella cibaria MG1, Leuconostoc citreum TR116 Limosilactobacillus reuteri R29. influence sugar/FODMAP/acid compositions microbial metabolites in was analysed. A variety techno-functional properties also evaluated. Results showed suitable substrate for LAB, particularly 1.7 FST2.11. Sugar, the FODMAP composition fermented demonstrated various traits imparted by LABs, including high mannitol production from R29 produced fructans substrate. analysis significant reduction ?-amylase activity post sterilisation fermentation. Fermentation reduced water-binding capacity significantly increased oil-binding capacity. LAB displayed great potential improving functionality ingredient while showcasing viable aid BR valorisation.