News

Sourdough microorganisms and their applications

12 May, 2021

Scientific Seminar

12-05-2021 (13.30 – 18.30 Lithuanian time)

(Scientific seminar participants will receive certificates, confirming about the five hours’ participation at the Seminar)

 

Sourdough microorganisms and their applications

 

ORGANISED BY

Prof. dr. Elena Bartkienė (Lithuanian University of Health Sciences, Lithuania) and Dr. Spyridon Paramythiotis (Agricultural University of Athens, Greece)

Scientific Seminar supported by COST (European Cooperation in Science and Technology) (https://www.cost.eu/) action 18101 SOURDOMICS—Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/; https://www.cost.eu/actions/CA18101/)

 

 

Opening Ceremony

 

Chairs:

Prof. dr. João Miguel Ferreira da Rocha, COST action 18101 SOURDOMICS Chair

Prof. dr. Elena Bartkienė, COST action 18101 SOURDOMICS Vice-chair and the leader of the working group entitled “Project design and development innovative prototypes of products and small-scale processing technologies”

Dr. Spyridon Paramythiotis COST action 18101 SOURDOMICS vice-leader

of the working group entitled “Project design and development innovative prototypes of products and small-scale processing technologies”

13.30-14.00

Sections and Topics

 

1. Section. Innovative fermented products

 

1.1. Speaker Prof. dr. Elena Bartkienė “Development of multifunctional nutraceuticals with addition of bovine colostrum, essential oils and probiotics”

Authors: E. Bartkiene1, M. Ruzauskas1, V. Lele1, P. Zavistanaviciute1, J. Bernatoniene1, V. Jakstas1, L. Ivanauskas1, D. Zadeike2, D. Klupsaite2, P. Viskelis3, J. Bendoraitiene2, V. Navikaite-Snipaitiene2, G. Juodeikiene2

1 Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania

2 Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania

3 Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Lithuania

14.00-14.20

1.2. Speaker Prof. dr. Elena Bartkienė “Application of lactobacilli in combination with cranberry coating on mould spoilage prevention and acrylamide reduction in wheat bread”

Authors: Elena Bartkiene1*, Vita Lele1, Paulina Zavistanaviciute1, Vytaute Sakiene1, Vadims Bartkevics2,3, Iveta Pugajeva3, Daiva Zadeike4, Grazina Juodeikiene4
1 Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania

2 University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia

3 Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, LV-1076 Riga, Latvia

4 Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania

14.20-14.40

1.3. Speaker Prof. dr. Elena Bartkienė “Lupine seeds – alternative protein source for the high value wheat bread preparation”

Authors: Elena Bartkiene1, Vita Lele 1, Ida Jakobsone2, Grazina Juodeikiene3, Iveta Pugajeva2,4, Vadims Bartkevics2,4

1Department of Food Safety and Quality, Lithuanian University of Health Sciences; 2Centre of Food Chemistry, University of Latvia,

3Department of Food Science and Technology, Kaunas University of Technology,

4Institute of Food Safety, Animal Health and Environment

14.40-15.10

1.4. Speaker PhD student Maria Syrokou “Spontaneous Greek wheat sourdough microecosystem; a source of biotechnologically useful strains”

Authors: Μ. Syrokou, S. Paramithiotis, E.H. Drosinos.

Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Iera Odos 75, Athens, 11855, Greece

15.10-15.30

1.5. Speaker PhD student Maria Syrokou “Βiotechnological features of sourdough microbiota offering targeted approaches”

Authors: Μ. Syrokou, S. Paramithiotis, E.H. Drosinos

Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Iera Odos 75, Athens, 11855, Greece

15.30-15.50

1.6. Speaker Dr. S. Paramithiotis “Lactiplantibacillus plantarum: a multifunctional tool in sourdough fermentation”

Authors: S. Paramithiotis, Μ. Syrokou, E.H. Drosinos. Presentation

Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Iera Odos 75, Athens, 11855, Greece

15.50-16.10

1.7. Speaker Prof. dr. Fatih OZOGUL “Organic acids production by lactic acid bacteria as their metabolites in various seafood infusion broth” 

Author: Prof. Dr. Fatih OZOGUL, Cukurova University, Faculty of Fisheries, Department of Seafood Processing Technology, 01330, Balcali / ADANA / TURKEY

16.10-16.30

Discussions, coffee break

16.30-16.40

2. Section. Fermentation for by-products valorization

 

2.1. Speaker Prof. dr. Elena Bartkienė “Influence of extrusion and fermentation processes on wheat bran amino and fatty acids profile, chemical and biosafety, antimicrobial and antifungal properties“

Authors: Elena Bartkiene1,2, Egle Zokaityte1,2, Vita Lele1,2, Vytaute Starkute1,2, Paulina Zavistanaviciute1,2, Dovile Klupsaite2, Darius Cernauskas2, Modestas Ruzauskas1,3,4, Vadims Bartkevics5, Iveta Pugajeva5, Zane Bērziņa5, Romas Gruzauskas6, Sonata Sidlauskiene2, Daiva Zadeike6, Ruta Mickiene7 and Grazina Juodeikiene6

1 Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania

2 Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania

3 Department of Anatomy and Physiology, Lithuanian University of Health Sciences, Kaunas, Lithuania

4 Microbiology and Virology Institute, Lithuanian University of Health Sciences, Kaunas, Lithuania

5 Institute of Food Safety, Animal Health and Environment BIOR, Riga, Latvia

6 Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania

7 Instrumental Analysis Open Access Centre, Vytautas Magnus University, Kaunas, Lithuania

16.40-16.55

2.2. Speaker dr. Paulina Zavistanaviciute “The Use of food industry bio-products for sustainable lactic acid bacteria encapsulation”

Authors: P. Zavistanaviciute1, V. Starkute1, E. Zokaityte1, V. Lele1, E. Bartkiene1

1 Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania

16.55-17.05

2.3. Speaker PhD Egle Zokaityte “Biotechnological solutions for the sustainable production of nutraceutical beverages enriched with galactooligosaccharides”

Authors: E. Zokaityte1, D. Klupsaite, V. Lele1, V. Starkute1, P. Zavistanaviciute1, M. Ruzauskas1, P. Viskelis2, E. Bartkiene1

1 Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania

2 Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Lithuania

17.05-17.15

2.4. Speaker Prof. dr. Dimitris Sarris “Bioremediation of agro-industrial residues using the cell factory Yarrowia lipolytica: production of added-value compounds. Part I: Valorization of crude bio-diesel derived glycerol”

Authors: D. Sarris1,2, Z. Sampani2, A. Rapti1, S. Papanikolaou2

1 Department of Food Science & Nutrition, School of Environment, University of the Aegean, Lemnos, Myrina, Lemnos, 81400, Greece

2 Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Iera Odos 75, Athens, 11855, Greece

17.15-17.25

2.5. Speaker Prof. dr. Dimitris Sarris “Bioremediation of agro-industrial residues using the cell factory Yarrowia lipolytica: production of added-value compounds. Part II: Bioconversions of crude glycerol blended with olive-mill waste-waters”.

Authors: D. Sarris1,2, A. Rapti1, N. Papafotis2, A.A. Koutinas2, S. Papanikolaou2 1 Department of Food Science & Nutrition, School of Environment, University of the Aegean, Lemnos, Myrina, Lemnos, 81400, Greece

2 Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Iera Odos 75, Athens, 11855, Greece

17.25-17.35

2.6. Speaker PhD student S. Sarantou “Biotechnological conversions of biodiesel-derived glycerol by non-conventional yeasts: Focus on Yarrowia lipolytica ACA-DC 5033”

Authors: S. Sarantou, N.G. Stoforos, O. Kalantzi, S. Papanikolaou.

Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Iera Odos 75, Athens, 11855, Greece

17.35-17.55

3. Section. Fermentation in feed industry

 

3.1. Speaker Prof. dr. Elena Bartkienė „Antimicrobial activity of lactic acid bacteria multiplied in an alternative substrate and their influence on physiological parameters of newborn calves“

Authors: E. BARTKIENE1, V. KRUNGLEVICIUTE1, R. ANTANAITIS1, J. KANTAUTAITE1, A. KUCINSKAS1, M. RUZAUSKAS1, L. VASKEVICIUTE1, R. SIUGZDINIENE1, J. KUCINSKIENE1, J. DAMASIUS2, G. JUODEIKIENE2

1 Lithuanian University of Health Sciences, Tilzes str. 18, 47181 Kaunas, Lithuania

2 Kaunas University of Technology, Radvilenu str. 19, 50254 Kaunas, Lithuania

17.55-18.10

Discussion, Closing Remarks

18.10-18.30

 


Share:

Sign up for our Newsletter