Sourdough-type propagation of faba bean flour : Dynamics of microbial consortia and biochemical implications

Show full item record



Permalink

http://hdl.handle.net/10138/309893

Citation

Coda , R , Kianjam , M , Pontonio , E , Verni , M , Di Cagno , R , Katina , K , Rizzello , C G & Gobbetti , M 2017 , ' Sourdough-type propagation of faba bean flour : Dynamics of microbial consortia and biochemical implications ' , International Journal of Food Microbiology , vol. 248 , pp. 10-21 . https://doi.org/10.1016/j.ijfoodmicro.2017.02.009

Title: Sourdough-type propagation of faba bean flour : Dynamics of microbial consortia and biochemical implications
Author: Coda, Rossana; Kianjam, Maryam; Pontonio, Erica; Verni, Michela; Di Cagno, Raffaella; Katina, Kati; Rizzello, Carlo Giuseppe; Gobbetti, Marco
Contributor: University of Helsinki, University of Helsinki
University of Helsinki, Department of Soil, Plant and Food Sciences, University of Bari
University of Helsinki, University of Helsinki
Date: 2017-05-02
Language: eng
Number of pages: 12
Belongs to series: International Journal of Food Microbiology
ISSN: 0168-1605
URI: http://hdl.handle.net/10138/309893
Abstract: The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture -dependent analysis. The sourdoughs were propagated with traditional backslapping procedure throughout 14 days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2 days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs. Yeasts were in very low cell density until the second backslopping and were not anymore found after this time by plate count or pyrosequencing analysis. Among the lactic acid bacteria isolates, Pediococcus pentosaceus, Leuconostoc mesenteroides and Weissella koreensis had the highest frequency of occurrence in both the sourdoughs. Lactobacillus sakei was the only lactobacillus isolated from the first to the last propagation day in Fi sourdough. According to microbiological and acidification properties, the maturity of the sourdoughs was reached after 5 days. The presence of hulls and the different microbial composition reflected on biochemical characteristics of Fi sourdoughs, including acidification and phenolic compounds. Moreover, proteolysis in Fi sourdough was more intense compared to Ita. The microbial dynamic of the faba bean sourdoughs showed some differences with the most studied cereal sourdoughs. (C) 2017 Elsevier B.V. All rights reserved.
Subject: Faba bean
Sourdough
Lactic acid bacteria
LACTIC-ACID BACTERIA
VICIA-FABA
FERMENTED FOOD
NUTRITIONAL PROPERTIES
PHASEOLUS-VULGARIS
STARTER CULTURES
ITALIAN LEGUMES
PULSE FLOURS
SP-NOV.
DIVERSITY
MICROBIAL COMMUNITIES
416 Food Science
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
Sourdough_type_propagation_of_faba_bean_flour.pdf 1.482Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record