Optimization of Mixing Conditions for Improving Lactobacillus Paracasei Cba L74’ S Growth During Lactic Fermentation of Cooked Navy Beans and Functional Characterization of the Fermented Products

Abstract

Lactic acid fermentation of legume-based matrices has been gaining an increasing interest in recent years to produce pro- and post-biotic functional foods at high protein content. The optimization of the main process conditions is necessary to improve bacterial growth, microbial metabolic activity, thus the consequent functional properties of the resulting fermented products. A preliminary study of feasibility about the potential of using a leguminous substrate as growth medium for Lactobacillus paracasei CBA L74 was already conducted in previous experimentations. In this work, the effect of improving mixing conditions of a cooked navy bean suspension during the lactic acid fermentation process was investigated and some chemical and physical properties of the resulting fermented products were studied to verify their potential application as functional ingredients in food formulations.