A promising innovative technique for mycotoxin detoxification from beverages using biofilms of lactic acid bacteria

This study assessed the removal of aflatoxin M₁ (AFM₁) and ochratoxin A (OTA) from artificially contaminated whole UHT milk and red grape juice, respectively, using biofilms from Lactobacillus rhamnosus GG. Using ELISA, the level of AFM₁ and OTA removal from beverages was determined depending on various factors. Biofilms of various ages demonstrated varying degrees of AFM₁ removal capacity from phosphate-buffered saline (PBS). Different levels of AFM₁ contaminated whole UHT milk (0.1, 0.2, and 1 μg/L) and OTA contaminated red grape juice (2 and 4 μg/L) were tested in the detoxification process. The binding ability of mycotoxins was improved by increasing the biofilm surface area up to 70 cm². L. rhamnosus GG biofilm was effective in removing mycotoxins within a short contact time ranging from 1 to 10 min. The proportion of bound AFM₁ and OTA by L. rhamnosus GG biofilm was 64.6 and 98.3% respectively. A new machine has been proposed and used as a trial for detoxication purposes which would be a promising application in liquid food industries.     

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

The aim of this study was to evaluate the proteolytic activities of 14 strains of lactic acid bacteria and their impact on sensory characteristics of the resultant fermented cow and camel milk. The results showed that Lactobacillus rhamnosus PTCC 1637 and Lactobacillus fermentum PTCC 1638 had high protease activity and high mean values for sensory quality in fermented cow's and camel's milk. Lactobacillus plantarum PTCC 1058 revealed high protease activity and sensory scores in camel milk. Consequently, milk fermentation using such strains might be recommended for the development of dairy products containing bioactive peptides.     

Occurrence of Aflatoxins and Ochratoxin A in Baby Foods in Portugal

Infants have a more restricted diet and they generally consume more food on a body weight basis than adults. Therefore, the significance and potential health risk of any contaminant in foods consumed by infants is increased and diligent attention must be paid to this particular area. The present study aims to determine the occurrence of aflatoxin M₁ (AFM₁), aflatoxin B₁ (AFB₁) and ochratoxin A (OTA) in processed cereal-based foods (flours) and infant formulae (milk powder) available in the Portuguese market, both sold as conventional and organic origin. Mycotoxin determination was carried out using a method previously applied to duplicate diet samples. This method employed chloroform extraction, liquid–liquid extraction, immunoaffinity column (IAC) cleanup and HPLC analysis with fluorescence detection after post-column derivatisation. Quantification limits were 0.014, 0.004 and 0.028 μg kg⁻¹ for AFM₁, AFB₁ and OTA, respectively. These toxins could only be quantified in 12 of 27 analysed samples (15 positive results): two samples with AFM₁, two samples with AFM₁ and OTA, one sample with AFB₁ and OTA and seven samples with OTA. Positive results concerned four for AFM₁ (26%), one for AFB₁ (7%) and ten for OTA (67%). For these samples, contents ranged between 0.017–0.041 μg AFM₁ kg⁻¹, 0.034–0.212 μg OTA kg⁻¹, and one sample had a value of 0.009 μg AFB₁ kg⁻¹. Considering the presented results, we could provisionally conclude that the presence of these mycotoxins in baby foods does not constitute a public health problem. These are the first results concerning the occurrence of mycotoxins in marketed baby foods in Portugal and this is the first study using the HPLC method, proposed for duplicate diets, in baby food sample analysis.     

Detection of aflatoxin M1 in milk,cheese and sour cream samples from Costa Rica using enzyme-assisted extraction and HPLC

Aflatoxins are toxic fungal metabolites, which can be found in feed. Aflatoxin M₁ (AFM₁) is excreted into milk when ruminants ingest aflatoxin B₁ contaminated feedstuffs. Due to its carcinogenic potential, contamination of milk and dairy products with AFM₁ may pose a risk for consumers. Hence, it is considered a public health concern. In this survey, the level of AFM₁ contamination of dairy products marketed in Costa Rica was determined by enzyme-assisted extraction, immunoaffinity clean-up and high-performance liquid chromatography coupled with a fluorescent detector (HPLC-FLD) in fluid milk (n = 70), fresh cheese (n = 70) and sour cream (n = 70) collected at local convenience stores and supermarkets. AFM₁ concentrations in milk and fresh cheese ranged from 19 to 629 ng/L and from 31 to 276 ng/L, with mean values of 136 ng/L and 74 ng/L, respectively, whereas none of the sour cream samples analysed tested positive for this aflatoxin. In 30 milk samples, and 10 cheese samples, AFM₁ concentrations surpassed threshold concentrations as established by the European Commission. Thus, sour cream and – to a lesser extent – cheese manufacturing seems to reduce the amount of AFM₁ present in milk, possibly due to fraction redistribution or microbiological degradation. The survey results reveal improper quality control procedures in the Costa Rican dairy industry. Therefore, a surveillance programme for dairy products in our country is recommended.     

Aflatoxin M1 and ochratoxin A in raw bulk milk from French dairy herds

Mycotoxins in milk are a public health concern and have to be regularly monitored. A survey on the presence of aflatoxin M₁ (AFM₁) and ochratoxin A (OTA) in raw bulk milk was conducted in 2003 in the northwest of France, the main French milk-producing basin. Randomly selected farms (n = 132) were characterized by a diet based on corn silage and containing a large proportion of on-farm produced cereals, feeding sources that are frequently contaminated by mycotoxins. Farms were surveyed twice in winter and in summer. At each sampling time, a trained surveyor completed a questionnaire recording farm management procedures and production traits. The AFM₁ was found in 3 out of 264 samples but at levels (26 ng/L or less) that are below the European legislation limit of 50 ng/L. Traces of AFM₁ (less than 8 ng/L) were also found in 6 other samples. The OTA was detected in 3 samples also at low levels, 5 to 8 ng/L. Farms that tested positive to the presence of mycotoxins, 12 in total including 6 farms that had traces of AFM₁, differed from negative farms by a more extensive use of total mixed rations, 58 vs. 27%. In addition, the positive farms tended to have lower milk yields. Although the incidence of milk contamination with AFM₁ and OTA at the farm level was low during the period studied, production and management data from the surveyed farms suggest a link between feeding management practices and mycotoxin contamination.     

Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream

Manufacture of ice cream using cold- and heat-adapted Lactobacillus acidophilus was studied. Temperature–time combinations at 4 °C for 18 h and at 45 °C for 15 min were set as the adaptation conditions for below and above the optimum growth temperature (37 °C), respectively. Ice cream was produced by two different methods: method 1, ice cream mix was fermented with cold- and heat-adapted L. acidophilus prior to freezing; method 2, cold- and heat-adapted L. acidophilus was added to ice cream mix but the mix was not fermented with L. acidophilus prior to freezing. The lowest reduction ratio was found in the samples produced by using method 1 and cold-adapted L. acidophilus, adapted at 4 °C for 18 h. L. acidophilus survived at the required levels (>10⁶ cfu g⁻¹), with or without an adaptation. The adaptation conditions improved stability of L. acidophilus in the samples, but the magnitude of improvement was small.     

The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

This paper examines the impact of inulin, Lactobacillus spp. (candidate probiotics), and synbiotic (inulin + Lactobacillus spp.) preparation on oxalate degrading activity and viability of Escherichia coli. In this study, the lowest viability of E. coli was recorded for the synbiotic treatments of Lactobacillus fermentum BP5 (59%) and IP5 (60%). The oxalate degrading activity of L. fermentum IP5 was 38.18 and 29.60% higher than the other strains after growth in 10 mM and 20 mM MRS-ox plus 5% inulin media, respectively. The mixture of three strains demonstrated higher oxalate degrading capacity than the individual strains and showed the same good growth rates (9.43 CFU mL⁻¹) as individuals. The study concludes that the addition of prebiotics has a significant effect on probiotics; therefore, a combination of L. fermentum IP5 with inulin could be a viable probiotic-based functional food approach in administering oxalate metabolism and also treatment of E. coli-related infections.     

Technological properties of candidate probiotic Lactobacillus plantarum strains

The study of new probiotic strains for their technological relevance and use in dairy products is important for trade and industry. Eight Lactobacillus plantarum strains isolated from Bulgarian cheeses and selected for their potential probiotic properties were characterized. In vitro tests with the API ZYM system revealed high aminopeptidase and phosphatase activity, and weak lipolytic activity. The L. plantarum strains showed also a weak proteolytic activity and were characterized as slow variants on the base of their coagulation ability. They maintained high viability in fermented milk over extended shelf-times at refrigerated temperature and demonstrated a good adaptation to 6% NaCl. Among the preservatives, only calcium propionate did not affect the growth of L. plantarum. The highest concentrations used of potassium sorbate (0.5 and 1%) and nisaplin (0.02%) decreased the bacterial growth. One L. plantarum strain was tested as an adjunct to commercially available formula for cream cheese. This candidate probiotic culture withstood the technological processing and retained high number of 10⁷ cfu g^?1 at the end of the 3 months storage period at 4 °C.     

Incidence of lactic acid bacteria and Aspergillus flavus in brewer's grains and evaluation of potential antifungal activity of these bacteria

Feed destined for animal production as brewer's grains can be contaminated by Aspergillus section Flavi species. Lactic acid bacteria (LAB) play a defining role in the preservation and microbial safety of fermented foods. The objective of this study was to study the incidence of lactic acid bacteria, Aspergillus section Flavi and AFB₁ in brewer's grains and the preliminary antifungal activity of native LAB in vitro. LAB and aflatoxigenic Aspergillus were found in high counts in brewer's grains used as raw material for pig feedstuff. However, AFB₁ had low AFB₁ natural incidence in samples. In vitro antifungal activity of LAB isolated showed that all bacteria tested inhibited two Aspergillus flavus strains assayed. The high incidence of LAB could be inhibiting the AFB₁ production in by-products obtained from the beer industry. LAB strains with excellent antimicrobial activity were also found in this substrate.     

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass – Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB strains (Lactobacillus plantarum (LP), Pediococcus acidilactici (PA), Enterococcus gallinarum (EG), Lactobacillus brevis (LB) and Streptococcus spp. (ST)) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27–23.64%). Peroxide (PV) (2.12 meq active O₂/per kg of oil) and TBA values (1.07 mg malonaldehyde (MA) g^?1 oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14–1.91 meq active O₂ kg^?1, 0.67–0.81 mgMA g^?1 oil, respectively). Anisidine values (AV) were determined in range of 8.04–11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 ± 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40–13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets.     

Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, α-amylase and α-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, α-amylase inhibition, α-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain.     

Improvement in antioxidant activity,angiotensin‐converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene

BACKGROUND: The purpose of this study was to evaluate the functional potential of fermented pepino extract (PE) milk by Lactobacillus strains containing the glutamate decarboxylase (GAD) gene. Three Lactobacillus strains were selected, including L. brevis BCRC 12310, L. casei BCRC 14082 and L. salivarius subsp. salivarius BCRC 14759. The contents of free amino acids, total phenolics content, total carotenoids and the associated functional and antioxidant abilities were analyzed, including angiotensin‐converting enzyme (ACE) inhibition activity, 1,1‐diphenyl‐2‐picylhydrazyl (DPPH) radical‐scavenging ability and oxygen radical absorbance capacity (ORAC). Cell proliferation of fermented PE milk was also evaluated by MTT (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assay. RESULTS: Compared to the unfermented PE, fermented PE milk from Lactobacillus strains with the GAD gene showed higher levels of total phenolics, γ‐aminobutyric acid, ACE inhibitory activity, DPPH, and ORAC. The viability of human promyelocytic leukemia cells (HL‐60) determined by the MTT method decreased significantly when the cells were incubated with the PE and the fermented PE milk extracts. CONCLUSION: The consumption of fermented PE milk from Lactobacillus strains with the GAD gene is expected to benefit health. Further application as a health food is worthy of investigation. © 2012 Society of Chemical Industry     

The probiotic role of Lactobacillus plantarum in reducing risks associated with cardiovascular disease

A novel strain of Lactobacillus plantarum DMDL 9010 (CGMCC No. 5172) was isolated from naturally fermented mustard. The potential cholesterol reduction effects of this strain were investigated using an in vivo model. The results showed that L. plantarum DMDL 9010 at a dose of 10⁹ cells per day significantly reduced (P ≤ 0.05) serum total cholesterol (TC), low‐density lipoprotein cholesterol content (LDL‐C) levels and atherosclerosis index (AI) by 23.03%, 28.00% and 34.03%, respectively, while L. plantarum DMDL 9010 did not exhibit a significant effect on reducing serum triglycerides (TG) and increasing the serum high‐density lipoprotein cholesterol content (HDL‐C) in experimental rats (P > 0.05). The morphological and pathological changes in the liver illustrated that L. plantarum DMDL 9010 protected the rats against hepatocyte steatosis. Additionally, a high dose of L. plantarum DMDL 9010 was shown to exhibit a positive cholesterol‐lowering effect through decreasing the liver cholesterol (?33.20%) and triglyceride (?40.86%) levels, and increasing significantly (P ≤ 0.05) faecal cholesterol (+31.07%) and bile acid excretion (+70.18%). The results demonstrated that L. plantarum DMDL 9010 acted in a dose‐dependent way to decrease serum and total hepatic cholesterol and triglyceride and enhance faecal excretion of bile acids. In conclusion, these findings suggest that L. plantarum DMDL 9010 has potential to be explored as a probiotic for hypercholesterolaemic preventive and therapeutic.     

Effect of starter cultures on the quality of Suan yu,a Chinese traditional fermented freshwater fish

The generation of volatile compounds of four starter cultures composed of isolated microorganisms from traditional Suan yu was investigated. The cultures included two pure starters (PS1: Lactobacillus plantarum 120 and PS2: Pediococcus pentosaceus 220) and two mixed starters (MS1: L. plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 at 1:1:1; MS2: P. pentosaceus 220, S. xylosus 135 and S. cerevisiae 31 at 1:1:1). Naturally fermented Suan yu was used as control. The volatile compounds were collected from the headspace of the samples by Solid‐phase microextraction and analysed by gas chromatography–mass spectrometry. The type and total content of volatile compounds in the mixed‐starter‐fermented fish were higher than those of the pure‐starter‐fermented samples and control. A total of seventy nine and eighty volatile compounds were detected in Suan yu fermented with MS1 and MS2, respectively, with ethanol as the predominant compound and hexanal, ethyl acetate, 3‐methylbutanol, 3‐hydroxy‐2‐butanone, hexanoic acid ethyl ester and 2,3‐butanedione as the other compounds. Furthermore, the sensorial acceptance of the different products with mixed starter cultures seemed to improve the quality of Suan yu products.     

Comparative study of toxigenic potential of Aspergillus flavus and Aspergillus niger isolated from Barley as affected by temperature,water activity and carbon source

The objective of the present work was to evaluate the ability of two mycotoxigenic species Aspergillus flavus and Aspergillus niger, isolated from barley, to produce aflatoxin B1 (AFB1) and ochratoxin A (OTA), respectively, as affected by nutritional and environmental factors. Six carbon sources (D-fructose, D-glucose, D-galactose, lactose, sucrose and starch) and different water activities (0.90, 0.95 and 0.98), temperature (20 and 28 °C) and incubation time (5 and 10 days) were tested. The results showed that optimal conditions for growth on Barley Meal Extract Agar (BMEA) medium were 28 °C and 0.95 a_w for A. niger strain and 28 °C and 0.98 a_w for A. flavus strain. Optimal conditions for OTA and AFB1 production were largely different for the two tested strains. A. niger had an optimal OTA production at 0.98 a_w and 20 °C after 10 days of incubation while A. flavus had an optimal AFB1 production at 0.95–0.98 a_w and 28 °C after 5 days of incubation. These results indicates that A. flavus has a higher optimum temperature for mycotoxin synthesis than A. niger and takes greater advantage of drier conditions for maximum AFB1 production. In the current study, both OTA and AFB1 production of A. niger and A. flavus were highly influenced by carbon sources. The sugar that provided the highest toxin levels in the cultures of the two species was sucrose with the lowest levels given by starch. OTA production by A. niger was also highly induced by fructose as carbon sources, while, AFB1 production by A. flavus was favored by glucose. Globally, our results showed, significantly different optimal conditions for production of AFB1 and OTA, respectively, by A. flavus and A. niger.     

In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

Since 2004, our research group has isolated 240 Lactobacillus strains from Koumiss, a traditional fermented alcoholic beverage prepared from mare's milk in Inner Mongolia, Xinjiang of China and Mongolia. Among these Lactobacillus strains a novel strain with potential probiotic properties, Lactobacillus casei Zhang, was screened out and studied extensively for its probiotic properties, health-promoting effects and fermentation characteristics. In vitro tests indicated that L. casei Zhang had high tolerance to simulated gastric, intestine juices and bile salts, similar to commercial probiotic strains such as Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG, L. casei Shirota and Bifidobacterium animalis Bb12. Higher acid-production activity and proteolytic activity was observed in the fermented milk inoculated with L. casei Zhang during the refrigerated storage than in the samples inoculated with the selected commercial probiotics. The yogurt samples fermented with L. casei Zhang exhibited similarer viable count (1.0 × 10⁹ cfu/mL) as the other samples after 28 d of refrigerated storage. The results suggested that L. casei Zhang showed good potential for application in functional foods and health-related products.     

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.     

Occurrence of aflatoxin M1 in raw, pasteurized and UHT milk commercialized in Esfahan and Shahr-e Kord, Iran

Between September 2006 and September 2007, 236 samples of raw (n = 140), pasteurized (n = 48) and UHT (n = 48) milk were collected from supermarkets and from bulk milk tanks of eight dairy plants in the cities of Esfahan and Shahr-e Kord, Iran. All samples were analyzed for aflatoxin M₁ (AFM₁) contamination by ELISA and 213 (90.3%) were positive with mean concentrations 65 ng.l⁻¹. These concentrations are lower than the standards of Codex Alimentarius and FDA (500 ng.l⁻¹), but 119 samples (55.9%) had higher concentrations than the maximum tolerance accepted by some European countries (50 ng.l⁻¹). Mean concentrations of AFM₁ in raw, pasteurized and UHT milk were 68, 56, and 65 ng.l⁻¹, respectively. Mean concentrations of AFM₁ in autumn and winter samples were significantly higher (P < 0.05) than those of spring and summer but differences between AFM₁ concentrations of spring and summer samples were not significantly different. Concentrations of AFM₁ in milk from Shahr-e Kord were significantly lower (P ≤ 0.05) than those from Esfahan.     

Efficacy of Acorus calamus L. essential oil as a safe plant‐based antioxidant,Aflatoxin B1 suppressor and broad spectrum antimicrobial against food‐infesting fungi

The study explores the efficacy of Acorus calamus L. essential oil (EO) as a safe plant‐based broad spectrum antifungal, antiaflatoxin, antioxidant food additive. The oil completely inhibited the growth and toxin production of the toxigenic strain of Aspergillus flavus at 0.4 and 0.25 μL mL^?1, respectively. EO exhibited pronounced antifungal activity against sixteen food‐infesting fungal species at 0.5 μL mL^?1. The EO showed strong antioxidant efficacy (IC₅₀ 1.06 μL mL^?1) and nonphytotoxic nature on germination of chickpea seeds. The EO was found nonmammalian toxic showing high LD₅₀ (4877.4 μL kg^?1) for mice (oral, acute). The chemical profile of EO was determined through GC and GC–MS analysis. The findings strengthen the possibility of A. calamus EO as a plant‐based food additive in view of its favourable safety profile, antioxidant and antiaflatoxigenic efficacy and broad spectrum antimicrobial activity against food‐infesting fungi.     

Bioconversion of agro‐industrial by‐products to lactic acid using Lactobacillus sakei and two Pediococcus spp. strains

The aim of this study was to evaluate the bioconversion efficiency of rich in cellulose agro‐industrial by‐products such as wheat bran (WB), spent distiller's grain with solids (DGS), brewer's spent grain (BSG) and lupin (Lupinus angustifolius L.) wholemeal fraction (LF) to lactic acid (LA) using acid tolerant lactic acid bacteria (LAB) strains Lactobacillus sakei KTU05‐06, Pediococcus acidilactici KTU05‐7 and P. pentosaceus KTU05‐9. Carbohydrase preparation Depol^? 692L was used for the hydrolysis of non‐starch polysaccharides. Analysed raw materials were suitable substrates for LAB propagation and L‐lactic acid production. The lowest pH (3.6) was found in LF medium after 48 h fermentation with P. acidilactici and P. pentosaceus strains. The lowest pH (3.86) was measured in WB fermented with L. sakei, and in DGS and BSG (pH 3.8 and 3.9 respectively) fermented with P. acidilactici. The highest endoxylanase activity was excreted by the P. acidilactici and P. pentosaceus (84 and 69 XU g^?1 respectively), and the highest α‐amylase activity was of L. sakei (255.6 AU g^?1) after 24 h incubation in WB medium. The L‐lactic acid concentration of 86.11 g kg^?1 was reached after the bioconversion of hydrolysed WB in combination with 48 h fermentation by P. pentosaceus KTU05‐9 strain. LA contents between 222 and 282 mg kg^?1 was produced from lupin processing residues via fermentation using P. acidilactici and P. pentosaceus KTU05‐9 strains. The major challenge within the presented study is the viability of tested LAB in cereal waste media and effective LA production at a low pH (3.6–3.8).