Lactic acid fermentation of legume-based matrices has been gaining an increasing interest in recent years to produce pro- and post-biotic functional foods at high protein content. The optimization of the main process conditions is necessary to improve bacterial growth, microbial metabolic activity, thus the consequent functional properties of the resulting fermented products. A preliminary study of feasibility about the potential of using a leguminous substrate as growth medium for Lactobacillus paracasei CBA L74 was already conducted in previous experimentations. In this work, the effect of improving mixing conditions of a cooked navy bean suspension during the lactic acid fermentation process was investigated and some chemical and physical properties of the resulting fermented products were studied to verify their potential application as functional ingredients in food formulations. The mixing system was optimized by designing an impeller that guarantees a more homogeneous distribution of nutrients and avoids concentration gradients that could inhibit the microorganism proliferation. Bacterial growth, lactic acid production, sugar, and starch consumption were compared with those obtained during previous experimentations carried out with a different impeller. The major availability of nutrients in the fermenting medium reached with the customized impeller allowed a faster achievement of the maximum microbial load (1×109 CFU/mL after 14 h of process) and a lower doubling time of 1.53 h. Furthermore, fermentation led to a reduction in water absorption, oil binding, and foam capacity of the fermented bean powders. Total phenolic and flavonoid content and their antioxidant capacity were not influenced by the fermentation process itself but favored by the previous thermal treatment of sterilization.

Optimization of Mixing Conditions for Improving Lactobacillus Paracasei Cba L74 S Growth During Lactic Fermentation of Cooked Navy Beans and Functional Characterization of the Fermented Products

Colucci Cante Rosa
Primo
Investigation
;
Gallo Marianna
Secondo
Writing – Original Draft Preparation
;
Passannanti Francesca
Formal Analysis
;
Budelli Andrea Luigi
Penultimo
Visualization
;
Nigro Roberto
Ultimo
Supervision
2022

Abstract

Lactic acid fermentation of legume-based matrices has been gaining an increasing interest in recent years to produce pro- and post-biotic functional foods at high protein content. The optimization of the main process conditions is necessary to improve bacterial growth, microbial metabolic activity, thus the consequent functional properties of the resulting fermented products. A preliminary study of feasibility about the potential of using a leguminous substrate as growth medium for Lactobacillus paracasei CBA L74 was already conducted in previous experimentations. In this work, the effect of improving mixing conditions of a cooked navy bean suspension during the lactic acid fermentation process was investigated and some chemical and physical properties of the resulting fermented products were studied to verify their potential application as functional ingredients in food formulations. The mixing system was optimized by designing an impeller that guarantees a more homogeneous distribution of nutrients and avoids concentration gradients that could inhibit the microorganism proliferation. Bacterial growth, lactic acid production, sugar, and starch consumption were compared with those obtained during previous experimentations carried out with a different impeller. The major availability of nutrients in the fermenting medium reached with the customized impeller allowed a faster achievement of the maximum microbial load (1×109 CFU/mL after 14 h of process) and a lower doubling time of 1.53 h. Furthermore, fermentation led to a reduction in water absorption, oil binding, and foam capacity of the fermented bean powders. Total phenolic and flavonoid content and their antioxidant capacity were not influenced by the fermentation process itself but favored by the previous thermal treatment of sterilization.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11588/892408
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