Lactic Acid Fermentation Reduces Acrylamide

OSLO, NorwayNorwegian researchers are using lactic acid fermentation to reduce the formation of acrylamide during industrial production of potatoes and coffee, which may help reduce the risk of cancer.

As reported by AlphaGalileo, the heating and cooking process causes acrylamide to be produced in bread, some types of crackers and sweet biscuits, deep-fried potato products and coffee. Dr. Hans Blom and his research team found a method that limits the formation of acrylamide during the production of potato products and coffee; Norwegian research company Zeracryl AS has patented the method.

 Our method is based on lactic acid fermentation," Blom said. Acrylamide is formed as a reaction between the amino acid asparagine and simple sugars such as glucose and fructose. Put simply, the lactic acid bacteria remove these compounds and inhibit the formation of acrylamide."

The ongoing experiments show that 10 to 15 minutes immersion in lactic acid bacteria culture before cooking reduces acrylamide formation in the final product by roughly 90 percent.

Zeracryl will continue its work in the research project lactic acid fermentation as a tool to reduce formation of acrylamide in fried potato products and roasted coffee in cooperation with the international food conglomerate Nestlé, the Norwegian producers of potato products Hoff AS and Maarud, and the research institute Nofima. The project is supported by the Research Council of Norway's Food Programme and is scheduled to run until 2012.