Lactic acid bacteria microbiota in faba bean sourdough fermentation

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dc.contributor Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta, Elintarvike- ja ympäristötieteiden laitos fi
dc.contributor University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Environmental Sciences en
dc.contributor Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper sv
dc.contributor.author Kianjam, Maryam
dc.date.issued 2016
dc.identifier.uri URN:NBN:fi:hulib-201611092981
dc.identifier.uri http://hdl.handle.net/10138/169774
dc.description.abstract The literature review deals with faba bean and the important effects of lactic acid bacteria (LAB) fermentation on legumes. Particularly, the information about sourdough and LAB microbiota together with the main factors affecting sourdough microbial community is presented. A brief introduction regarding the methods used for LAB identification is also given. The main aim of the experimental study was to identify LAB microbiota in faba bean sourdoughs of two different varieties during backslopping procedure. Doughs from Italian (I) and Finnish (F) faba bean flours were spontaneously fermented and propagated daily through backslopping on a laboratory scale for 14 days. Samples were taken from selected propagation times (0, 1, 2, 5, 7, and 14) for microbiological and biochemical analyses. The pH values and total titratable acidity (TTA) were monitored throughout the process. Analyses of organic acids and oligosaccharides of selected samples were carried out with HPLC methods at University of Bari, Italy. The identity of the LAB isolates was revealed by sequence analysis of 16S rDNA and the differentiation of LAB strains was analyzed by randomly amplified polymorphic DNA (RAPD)-PCR. Minor changes occurred between I and F sourdoughs based on microbiological and biochemical analyses. However, several differences were found in LAB diversity between these two sourdoughs. More variety of LAB species and higher strains diversity were found in F faba bean sourdough. Besides Pediococcus pentosaceus, Leuconostoc mesenteroides, and Weissella koreensis identified in both sourdoughs, Enterococcus casseliflavus, Enterococcus faecium, Lactobacillus sakei, Lactococcus lactis, and Weissella cibaria were only detected in F sourdough. In both sourdoughs, Pediococcus pentosaceus was predominant and persistent. Also, Leuconostoc mesenteroides was found as second frequent species in both sourdoughs. According to all analyses, the maturity of sourdoughs was achieved during 5 days of propagation. This study demonstrated the importance of flour type and composition on establishing microbial ecology of sourdough. The research study encourages exploring the potential of faba bean flour in sourdough-type fermentation and encourages further investigations on the identified isolates as starter cultures for fermented faba beans and faba bean-cereal products. en
dc.language.iso eng
dc.publisher Helsingfors universitet sv
dc.publisher University of Helsinki en
dc.publisher Helsingin yliopisto fi
dc.subject Faba bean en
dc.subject fermentation en
dc.subject sourdough en
dc.subject lactic acid bacteria en
dc.title Lactic acid bacteria microbiota in faba bean sourdough fermentation en
dc.type.ontasot pro gradu-avhandlingar sv
dc.type.ontasot pro gradu -tutkielmat fi
dc.type.ontasot master's thesis en
dc.subject.discipline Food Science sv
dc.subject.discipline Food Science en
dc.subject.discipline Food Science fi
dct.identifier.urn URN:NBN:fi:hulib-201611092981

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