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Saccharification of chickpea supernatants made of extruded chickpea flour and their lactic acid fermentation with five different Lactobacillus strains
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-06) Mariscal Orduño, Mireya; Serna Saldívar, Sergio Román Othón; puemcuervo; del Pino Espinosa Ramírez, Johanan; Santacruz López, Yolanda Arlette; School of Engineering and Sciences; Campus Monterrey; Pérez Carrillo, Esther
Glucose-rich chickpea-based supernatants were developed with extruded chickpea (EF) flour enzymatically-treated with amyloglucosidase EF (AMG), and raw chickpea flour (RF) treated with α-amylase prior to catalysis with amyloglucosidase RF (Amyl + AMG). The resulting supernatants were subjected to lactic acid fermentation with five different Lactobacillus strains as starters (Lactobacillus plantarum BG112, Lactobacillus plantarum 299v, Lactobacillus plantarum V3, Lactobacillus plantarum 29, and Lactobacillus acidophilus LA3). At the end of fermentation, all strains produced pH drops to about 4.1 and yielded between 0.7-1.1 % of lactic acid. The La LA3 strain yielded the highest lactic acid whereas the counterpart Lp 29 was the lowest. Moreover, an active metabolism over glucose and α-galacto-oligosaccharides was found in all the strains. Lp 29 presented the highest growth rate in both supernatants. Interestingly, at the end of the programmed fermentation, all strains reached cell counts of about 109 CFU/mL (9 Log CFU/mL) with log units stable throughout 14 days of cold storage.

Ciencias Exactas y Ciencias de la Salud

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