Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Abstract

This study investigated the metabolic traits of 27 lactic acid bacteria (LAB) strains belonging to different species, previously isolated from faba bean. The activities assayed, related to technological and nutritional improvement of fermented faba bean, included peptidases, β-glucosidase, phytase, as well as exopolysaccharides synthesis and antimicrobial properties. In addition, the bacteria performance as starter cultures during faba bean fermentation on proteolysis, antioxidant potential, and degradation of condensed tannins were assessed. Fermentative profiling showed that only 7 out of 27 strains were able to metabolize D-raffinose, particularly Leuc. mesenteroides I01 and I57. All strains of Pediococcus pentosaceus exerted high PepN activity and exhibited β-glucosidase activity higher than the median value of 0.015 U, while phytase activity was largely distributed among the different strains. All the weissellas, and in lower amount leuconostocs, showed ability to produce EPS from sucrose. None of the strains did not survive the simulated gastrointestinal tract with the exception of P. pentosaceus I56, I76, 147, I214, having a viability of 8–9 log CFU/ml at the end of the treatment. None of the strains showed antimicrobial activity toward Staphylococcus aureus, while eight strains of P. pentosaceus exhibited a strong inhibitory activity toward Escherichia coli and Listeria monocytogenes. Generally, the doughs fermented with pediococci exhibited high amount of total free amino acids, antioxidant activity, and condensed tannins degradation. These results allowed the identification of LAB biotypes as potential starter cultures for faba bean bioprocessing, aiming at the enhancement of faba bean use in novel food applications.

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

“…In a recent work, Verni et al (2017) (Muñoz et al, 2017). None of the strains assayed in the present study showed tannase activity whereas 2 out of 18 strains: Pediococcus pentosaceus CRL2145 and Weissella cibaria CRL2195 showed gallate decarboxylase activity.…”

“…(stable LAB consortium and acidification parameters) within 3 to 10 refreshments (Coda et al, 2017;Rizzelo et al, 2014;Vrancken, Rimaux, Weckx, Leroy, & De Vuyst, 2011).…”

“…Fungal counts (yeasts and moulds) decreased progressively from 3.84±0.42 at the beginning of fermentation to 2.38±0.38 log CFU/g after the successive backslopping steps (P<0.05), remaining at levels of around log CFU/g of sourdoughs at the 6 th day of fermentation. It has been reported that mature wheat sourdoughs incubated at 37°C contain yeasts population that do not exceed 5 log CFU/g (Coda et al, 2017).…”

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters

“…In contrast, vegetables commonly used for pickles contain low protein and high mineral and vitamin contents. As in our study, other studies have assessed the proteolytic activities of vegetable LAB to select starter cultures for legume sourdough ( 21 , 29 ) and pickled vegetables ( 30 ).…”

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

“…This species has not been reported in sourdoughs made with materials other than wheat and rye. For instance, it was not present in sourdoughs made with non‐wheat cereals (Coda, Di Cagno, Gobbetti, & Rizzello, ), including faba‐bean sourdoughs (Verni et al., ) and corn sourdoughs (Wu et al., ). Another reason for it may be the fact that these flours (corn and beans) do not have amylase activity that is important for L. sanfranciscensis to obtain maltose.…”