Abstract: The present study addresses problems and solutions
related to new functional food production. Wheat (Triticum aestivum
L) bran obtained from industrial mill company “Dobeles
dzirnavieks”, was used to investigate them as raw material like
nutrients for Bifidobacterium lactis Bb-12. Enzymatic hydrolysis of
wheat bran starch was carried out by α-amylase from Bacillus
amyloliquefaciens (Sigma Aldrich). The Viscozyme L purchased
from (Sigma Aldrich) were used for reducing released sugar.
Bifidibacterium lactis Bb-12 purchased from (Probio-Tec® CHR
Hansen) was cultivated in enzymatically hydrolysed wheat bran
mash. All procedures ensured the number of active Bifidobacterium
lactis Bb-12 in the final product reached 105 CFUg-1. After enzymatic
and bacterial fermentations sample were freeze dried for analysis of
chemical compounds. All experiments were performed at Faculty of
Food Technology of Latvia University of Agriculture in January-
March 2013. The obtained results show that both types of wheat bran
(enzymatically treated and non-treated) influenced the fermentative
activity and number of Bifidibacterium lactis Bb-12 viable in wheat
bran mash. Amount of acidity strongly increase during the wheat
bran mash fermentation. The main objective of this work was to
create low-energy functional enzymatically and bacterially treated
food from wheat bran using enzymatic hydrolysis of carbohydrates
and following cultivation of Bifidobacterium lactis Bb-12.