The feasibility of developing a dry legume-based functional product using a fermentation process carried out on a 10% w/v navy bean suspension, in a lab-scale stirred batch reactor was studied. After soaking and cooking dried navy beans, the fermentation tests performed on the resulting medium using Lactobacillus paracasei CBA L74 showed a maximum bacterial count of 109 CFU/mL after 20 hr and a maximum lactic acid concentration of 1.9 g/L after 16 hr of process time. A freeze-drying process was conducted on the fermented bean suspension, showing a two-log microbial reduction and a bacterial viability in the resulting probiotic powder of 3.7 × 108 CFU/g.

Lactic fermentation of cooked navy beans by Lactobacillus paracasei CBA L74 aimed at a potential production of functional legume-based foods

Colucci Cante R.
Primo
Membro del Collaboration Group
;
Gallo M.;Passannanti F.;Salameh D.;Nigro R.
Ultimo
Supervision
2020

Abstract

The feasibility of developing a dry legume-based functional product using a fermentation process carried out on a 10% w/v navy bean suspension, in a lab-scale stirred batch reactor was studied. After soaking and cooking dried navy beans, the fermentation tests performed on the resulting medium using Lactobacillus paracasei CBA L74 showed a maximum bacterial count of 109 CFU/mL after 20 hr and a maximum lactic acid concentration of 1.9 g/L after 16 hr of process time. A freeze-drying process was conducted on the fermented bean suspension, showing a two-log microbial reduction and a bacterial viability in the resulting probiotic powder of 3.7 × 108 CFU/g.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/838688
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