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Elena Bartkiene
Researcher at Lithuanian University of Health Sciences
Publications - 202
Citations - 2708
Elena Bartkiene is an academic researcher from Lithuanian University of Health Sciences. The author has contributed to research in topics: Fermentation & Chemistry. The author has an hindex of 20, co-authored 155 publications receiving 1628 citations. Previous affiliations of Elena Bartkiene include University of Health Science & University of Health Sciences Antigua.
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Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread
TL;DR: The presence of BLIS and organic acids by tested LAB is an indication that these bacteria can be used widely in the food industry as bio-preservatives due to their broad inhibition spectrum.
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Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
Elena Bartkiene,Vita Lele,Modestas Ruzauskas,Konrad J. Domig,Vytaute Starkute,Paulina Zavistanaviciute,Vadims Bartkevics,Iveta Pugajeva,Dovile Klupsaite,Grazina Juodeikiene,Ruta Mickiene,João Rocha +11 more
TL;DR: The exceptionality of spontaneous sourdough is unveiled as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary.
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Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains
Grazina Juodeikiene,Elena Bartkiene,Darius Cernauskas,Dalia Cizeikiene,Daiva Zadeike,Vita Lele,Vadims Bartkevics +6 more
TL;DR: Treatment with lactic acid bacteria resulted in reduction of ZEN, DON, T-2 and HT-2 toxin concentrations in malting grains, and the test of LAB strains revealed a broad spectrum of antimicrobial activity against fungi, especially Fusarium culmorum and FUSarium poae.
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Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase
Elena Bartkiene,Ida Jakobsone,Grazina Juodeikiene,Daiva Vidmantiene,Iveta Pugajeva,Vadims Bartkevics +5 more
TL;DR: In this paper, the effect of mesophilic lactic acid bacteria (LAB) strains as well as a novel fermentation media on the bases of extruded rye wholemeal on the acrylamide formation in mixed rye bread of different weight of loaf was studied.
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Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.
TL;DR: SSF improved lupin and soya bean protein digestibility and selection of biogenic amines non-producing bacteria is essential in the food industry to avoid the risk of amine formation.