TY  -  
T1  - Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 
SN  -  /  
UR  - http://hdl.handle.net/10138/315012 
T3  -  
A1  - Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja 
A2  -  
PB  -  
Y1  - 2019 
LA  - eng 
AB  - 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 fe... 
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OP  -  
KW  - 416 Food Science; Lactic acid bacteria; Dextrans; Faba bean fermentation; LACTIC-ACID BACTERIA; PHYTASE ACTIVITY; PROTEIN-QUALITY; FERMENTATION; FLOUR; EXOPOLYSACCHARIDES; PURIFICATION; PHENOLICS; PEPTIDES; DEXTRAN 
N1  -   
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ER  -