Influence of <i>Bacillus Subtilis</i> Fermentation on Content of Selected Macronutrients in Seeds and Beans

Abstract In this study, five plant matrices (pea, mung bean, lentils, soy and sunflower) were fermented using Bacillus subtilis var. natto. Then the process influence on content of fatty acids proteins was evaluated, depending fermentation length. Fermentation conducted for 144 hours in controlled conditions temperature relative humidity (37°C, 75%). Samples tests collected every 24 hours. Gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS) used to evaluate seeds. Their composition expressed as a percentage total quantity acids. The protein analysed modified Bradford assay, TECAN apparatus i-Control software, wave length ʎ=595 nm. Studies showed that prolonged time influenced an increase polyunsaturated (PUFA) all studied Promising results obtained soy, sunflower, lentil seeds, amounting 3.6%; 68.7% 67.7%, respectively. This proves seed can be effectively their nutritional value.