We found experimentally that JA tubers fermented with LAB contained more L(+) than D(?) lactic acid, which resulted in safer products than by spontaneous treatment. The concentrations of biogenic amines in all analysed fermented JA products were far below levels causing a health risk, while the products fermented with LAB contained lower amounts by 50; 55; 55; 68 and 54 % , respectively. The proteolytic activity of LAB does not correlate with acrylamide content in bread made with JA additives (R?=?0.3683; P?=?0.2015), but there was a strong correlation between acrylamide and the sourdough pH (R?=?0.8801; P?=?0.0056), and with LAB amylase activity excreted in JA material (R?=?0.9719; P?=?0.003).
We conclude that the use of lactic acid fermentation allows wheat bread enrichment with 15 % JA fermented with LAB, without deterioration in bread quality and safety parameters.