Effect of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich bean powders

Abstract

Plant-based diets have received considerable attention for balancing human health and environmental sustainability. This study investigated the effects of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich mung bean, chickpea and tiger skin kidney bean powders. A particle size distribution experiment showed that the particle size of probiotic-rich bean powder was significantly reduced and the specific surface area was increased. This was critical for improving the dissolution rate, wettability and dispersibility. Simultaneously, the angles of repose and slide of the fermented bean powder were significantly reduced. Scanning electron microscopy confirmed that particle size of the bean powder decreased and became more uniform after fermentation. The results of dynamic and static rheology jointly demonstrated that fermentation improved the flowability of probiotic-rich bean powder, which was related to its decreased particle size. This study provides a technical foundation for the deep processing of bean resources. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05668-5.

Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract

“…Furthermore, the specific surface area of the UFMBE (362.8 m 2 kg −1 ) was much smaller than that of the FMBE (1242.3 m 2 kg −1 ). Overall, fermentation reduced the particle size and increased the specific surface area of MBE, which is consistent with previous reports 41 . The reduced particle size might be attributed to the degradation of macromolecules such as cellulose in MB due to hydrolysis by various enzymes produced by B. natto , which led to changes in the physicochemical and functional properties of FMBE 41 …”

“…As the temperature increased from 20 to 40 °C, the solubilities of both MBEs increased and then changed slightly when the temperature exceeded 40 °C. The solubility of FMBE was higher than that of UFMBE, demonstrating that fermentation could enhance the solubility of MBE, similar to the results of Tao et al ., 41 which might be related to proteolytic degradation, hydrolysis of starch, and inactivation of anti‐nutritional factors in MBE 44 . According to Fig.…”

“…Overall, fermentation reduced the particle size and increased the specific surface area of MBE, which is consistent with previous reports. 41 The reduced particle size might be attributed to the degradation of macromolecules such as cellulose in MB due to hydrolysis by various enzymes produced by B. natto, which led to changes in the physicochemical and functional properties of FMBE. 41 Water holding capacity, solubility, and viscosity assays The WHC, solubility, and viscosity of the samples are shown in Fig.…”

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

“…Fermentation, similar to enzymatic digestion, is a method to specifically degrade non-nutritional factors in legumes, and it has been shown to increase the activity of phytase, degrading and inactivating mineral-complexed phytic acid [115]. The process of fermentation improves the digestibility of starches and proteins as well as the bioavailability of minerals in legumes [116].…”