Lactic fermentation of cooked navy beans by <i>Lactobacillus paracasei</i><scp>CBA L74</scp> aimed at a potential production of functional legume‐based foods

Cante, Rosa Colucci; Gallo, Marianna; Nigro, Federica; Passannanti, Francesca; Salameh, Dana; Budelli, Andrea; Nigro, Roberto

doi:10.1002/cjce.23817

Cited by 12 publications

(9 citation statements)

References 27 publications

(27 reference statements)

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“…Moreover, cereals have functioned as encapsulation materials to boost probiotic stability [10]. Against this backdrop, cereals have been found to be suitable probiotic carriers [8], and have been used in the design of probiotic functional foods [11].…”

Section: Introductionmentioning

confidence: 99%

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Alemneh

Emire

Hitzmann

2021

Foods

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Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

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Section: Introductionmentioning

confidence: 99%

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Alemneh

Emire

Hitzmann

2021

Foods

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“…Most of these types of functional foods are dairy-based products [20][21][22], but products of a different nature are also on the rise. The ability of the bacterial strain that was used in the present study to ferment food matrices, such as cereals and legumes, has previously been demonstrated [17,[23][24][25][26][27][28][29], and its probiotic activity has also been confirmed in previous studies [30][31][32][33]; in the present work, its ability to ferment an industrial product, such as banana puree, was investigated. Banana, both as a fresh or processed fruit, is one of the most consumed fruit crops worldwide, starting from infancy.…”

Section: Discussionmentioning

confidence: 63%

Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

Gallo

Passannanti²,

Schiattarella³

et al. 2021

Applied Sciences

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Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the addition of anti-browning agents. In this study, we conducted three experimental protocols to evaluate the effect of ripeness grade, heat treatment, and ascorbic acid addition on fermentation performance. At the end of each protocol, the substrate was subjected to the fermentation process (37 °C, 48 h), and then measurements of pH reduction, microbial growth, and lactic acid production were used as markers in the analysis of fermentation performance. Ripe bananas produced better results than unripe bananas whose fermentation appeared to be inhibited. Therefore, ripe bananas were used to test the effect of two different heat treatments (sterilization (121 °C, 20 min) versus tyndallization (70 °C, 30 min; 37 °C, 30 min; 70 °C, 30 min)) on banana puree fermentation, and no significant differences were observed. Finally, 500 or 1000 ppm of ascorbic acid, normally used as an anti-browning agent, was added to ripe tyndallized bananas. No differences in fermentation results were observed between the two tested conditions, though values obtained for growth and lactic acid production were significantly lower than those from fermentation of banana puree without ascorbic acid.

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“…where t 0 is the initial time of the exponential growth phase and X 0 is the corresponding biomass concentration. Unsegregated and unstructured kinetic models were proposed to express the specific growth rate as a function of the limiting substrate concentration, as in the Monod model [21] in Equation ( 6); the cell density, as in the logistic model [25] in Equation ( 7); and both the cell and substrate concentrations, as in the Contois model [26] in Equation (8).…”

Section: Kinetic Modelsmentioning

confidence: 99%

“…Moreover, the microbial activity of LP CBA L74 was also investigated for legumebased substrates [8] and for minimal fermenting broths as a rice flour supernatant [9].…”

Section: Introductionmentioning

confidence: 99%

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

Cante

Gallo

Nigro³

et al. 2021

Applied Sciences

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The mathematical modeling of fermentation processes allows for the formulation of predictions about the kinetics of biomass growth and metabolite production as well as setting or verifying the best operative conditions in view of the economical convenience of the process. For this purpose, we performed a kinetic study of a rice flour fermentation process using Lactobacillus paracasei CBA L74 with and without pH control; the pH value was set to 5.8 under pH control. Monod, Logistic, and Contois models were proposed to describe the bacterial growth rate in both conditions. The best mathematical model, which was able to describe the experimental data obtained without pH control, was the Contois model, as the specific growth rate was influenced by both the glucose reduction (from 14.31 g/L to 10.22 g/L) and the biomass production (2 log growth) that occurred during fermentation. Conversely, when pH control was implemented, both Monod and Contois models satisfactorily described the specific growth rate trend. The estimated kinetic parameters confirmed that biomass production (2 log growth) and glucose consumption (from 14.31 g/L to 6.06 g/L) did not affect the microorganism’s growth capacity when the fermenting medium was maintained at an optimal pH. The lactic acid production rate described by the Luedeking–Piret model did not appear to be linked to growth in the absence of pH control while, on the other hand, this model was unsuitable for describing the experimental lactic acid concentration when pH control was applied. The kinetic modeling of lactic acid production and the percentage of added glucose in the protocol with controlled pH will be optimized in the future.

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Lactic fermentation of cooked navy beans by Lactobacillus paracaseiCBA L74 aimed at a potential production of functional legume‐based foods

Cited by 12 publications

References 27 publications

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

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