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Related Concept Videos

Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

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Updated: Jul 13, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as

Carlos Sabater1,2, Gabriel D Sáez3,4, Nadia Suárez3

  • 1Department of Microbiology and Biochemistry of Dairy Products, Dairy Research Institute of Asturias (IPLA), Spanish National Research Council (CSIC), Paseo Río Linares S/N, 33300 Villaviciosa, Asturias, Spain.

Foods (Basel, Switzerland)
|July 13, 2024
PubMed
Summary

Fermenting bean flour with specific lactic acid bacteria (LAB) significantly enhances its nutritional value and reduces antinutritional factors (ANFs). This advanced processing method improves bioactive compounds and free amino acids, positioning fermented beans as a future superfood.

Keywords:
beanscomparative genomicsfermentationlactic acid bacteriamolecular modeling

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Biochemistry

Background:

  • Pulses, like beans, are recognized as future superfoods but require processing to mitigate antinutritional factors (ANFs) and enhance bioactivity.
  • Traditional processing methods may not fully optimize the nutri-functional quality of pulses.

Purpose of the Study:

  • To improve the nutri-functional quality of bean flour (Phaseolus vulgaris L.) through controlled fermentation.
  • To investigate the impact of specific lactic acid bacteria (LAB) strains and fermentation conditions on bean flour properties.

Main Methods:

  • Fermentation of bean flour using Lactiplantibacillus plantarum CRL 2211 and/or Weissella paramesenteroides CRL 2182 under varied conditions.
  • Analysis of microbial populations, acidity, total polyphenol content (TPC), ANF removal, and free amino acids.
  • Utilized statistical analysis, rep-PCR, metabolic modeling, and molecular docking/dynamic simulations.

Main Results:

  • Mixed starter fermentation (24h, 37°C) significantly increased LAB population, acidity, TPC, and ANF removal compared to spontaneous fermentation.
  • Lactiplantibacillus plantarum CRL 2211 was identified as the primary fermenting agent.
  • Fermentation enhanced free amino acids by 50% and favorably modified TPC, outperforming soaking, germination, and cooking.
  • Molecular simulations confirmed LAB tannases and proteinases' affinity for ANFs.

Conclusions:

  • Controlled fermentation with specific LAB strains is a superior method for enhancing the nutritional and functional properties of bean flour.
  • The study provides insights into fermentation mechanisms and potential for designing improved pulse-based food products.