Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Show full item record



Permalink

http://hdl.handle.net/10138/315012

Citation

Rizzello , C G , Coda , R , Wang , Y , Verni , M , Kajala , I , Katina , K & Laitila , A 2019 , ' Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing ' , International Journal of Food Microbiology , vol. 302 , pp. 24-34 . https://doi.org/10.1016/j.ijfoodmicro.2018.08.014

Title: Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
Author: Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2019-08-02
Language: eng
Number of pages: 11
Belongs to series: International Journal of Food Microbiology
ISSN: 0168-1605
URI: http://hdl.handle.net/10138/315012
Abstract: The interest towards legumes in food applications has risen over the past decades. However, the presence of antinutritional factors (ANF) and the poor technological performances still restricts their application in food fortification. In this study, four lactic acid bacteria (LAB) isolated from faba bean were applied as starter cultures for faba bean bioprocessing. None of the strains employed produced exopolysaccharides from raffinose, on the contrary, they did with sucrose as substrate. The fermented doughs were characterized and the strains were compared for their adaptation capacity and metabolic performance including the formation of dextrans, the degradation of ANF and the ability to improve antioxidant activity and in vitro protein digestibility (IVPD). A contribution to the proteolysis was given by the presence of endogenous enzymes, responsible for the increase of peptides and amino acids in dough from irradiated flour. However, the LAB strains further enhanced proteolysis. Weissella cibaria VTT E-153485 led to the highest peptide release and consequentially to the highest IVPD. In doughs fermented with Pediococcus pentosaceus VTT E-153483 and Leuconostoc kimchi VTT E-153484, phytic acid was reduced to more than half the initial concentration. Inoculated doughs had significantly lower content of oligosaccharides after 24 h of incubation compared to the controls. The most efficient raffinose consumption was found for Leuc. kimchi and W. cibaria. Doughs inoculated with weissellas contained > 1% of dextrans. Weissella confusa VTT E-143403 induced a significant increment in viscosity (ca. 7 times higher than the controls). This study revealed that well-characterized, indigenous LAB provided beneficial biotechnological features in faba bean dough processing and contributed to its implementation in the food production.
Subject: 416 Food Science
Lactic acid bacteria
Dextrans
Faba bean fermentation
LACTIC-ACID BACTERIA
PHYTASE ACTIVITY
PROTEIN-QUALITY
FERMENTATION
FLOUR
EXOPOLYSACCHARIDES
PURIFICATION
PHENOLICS
PEPTIDES
DEXTRAN
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
Faba_bean_bioprocessing.pdf 1.804Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record