Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as...

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.