Exploring the Microbiota of Faba Bean : Functional Characterization of Lactic Acid Bacteria

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Verni , M , Wang , C , Montemurro , M , De Angelis , M , Katina , K , Rizzello , C G & Coda , R 2017 , ' Exploring the Microbiota of Faba Bean : Functional Characterization of Lactic Acid Bacteria ' , Frontiers in Microbiology , vol. 8 , 2461 . https://doi.org/10.3389/fmicb.2017.02461

Title: Exploring the Microbiota of Faba Bean : Functional Characterization of Lactic Acid Bacteria
Author: Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana
Other contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition


Date: 2017-12-12
Language: eng
Number of pages: 12
Belongs to series: Frontiers in Microbiology
ISSN: 1664-302X
DOI: https://doi.org/10.3389/fmicb.2017.02461
URI: http://hdl.handle.net/10138/231769
Abstract: This study investigated the metabolic traits of 27 lactic acid bacteria (LAB) strains belonging to different species, previously isolated from faba bean. The activities assayed, related to technological and nutritional improvement of fermented faba bean, included peptidases, beta-glucosidase, phytase, as well as exopolysaccharides synthesis and antimicrobial properties. In addition, the bacteria performance as starter cultures during faba bean fermentation on proteolysis, antioxidant potential, and degradation of condensed tannins were assessed. Fermentative profiling showed that only 7 out of 27 strains were able to metabolize D-raffinose, particularly Leuc. mesenteroides I01 and I57. All strains of Pediococcus pentosaceus exerted high PepN activity and exhibited beta-glucosidase activity higher than the median value of 0.015 U, while phytase activity was largely distributed among the different strains. All the weissellas, and in lower amount leuconostocs, showed ability to produce EPS from sucrose. None of the strains showed antimicrobial activity toward Staphylococcus aureus, while eight strains of P. pentosaceus exhibited a strong inhibitory activity toward Escherichia coli and Listeria monocytogenes. Generally, the doughs fermented with pediococci exhibited high amount of total free amino acids, antioxidant activity, and condensed tannins degradation. These results allowed the identification of LAB biotypes as potential starter cultures for faba bean bioprocessing, aiming at the enhancement of faba bean use in novel food applications.
Subject: faba bean
lactic acid bacteria
starter culture
legumes
sourdough
antinutritional factors
fermentation
VICIA-FABA
LEGUME SEEDS
LACTOBACILLUS-SANFRANCISCENSIS
SOURDOUGH FERMENTATION
ANTIOXIDANT ACTIVITY
PHYTASE ACTIVITY
HUMAN HEALTH
PHYTIC ACID
L. FLOUR
FOOD
1183 Plant biology, microbiology, virology
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