Stefan Ritter, Carolin Luber, Martina Gastl, Thomas Becker
{"title":"鉴定有望用于羽扇豆和蚕豆基质发酵的乳酸菌,以生产富含蛋白质的清爽饮料--菌株筛选","authors":"Stefan Ritter, Carolin Luber, Martina Gastl, Thomas Becker","doi":"10.1002/fft2.452","DOIUrl":null,"url":null,"abstract":"<p>Lupines and faba beans are rising stars among legumes as sources of valuable, vegan plant-based proteins. To enter new application areas like the production of protein-rich refreshing beverages, the typical beany aroma impression has to be overcome, and the sensory appearance has to be improved, as it can be accomplished with lactic acid fermentation. An extensive strain screening of 70 lactic acid bacteria from 16 genera was performed to identify suitable strains to transform substrates made from lupines and faba beans into refreshing beverages and to improve their sensory characteristics. By analyzing carbohydrate utilization, production of organic acids and aroma compounds, and sensory appearance, 22 strains for lupine and eight strains for faba bean were preselected. Subsequently, the most suitable strains (five for lupine and three for faba beans) were identified by a trained sensory panel, and finally their growth kinetics were discussed. Generally, the aroma profile varied highly with the utilized strain. However, by selecting suitable strains, the beany impression can be highly reduced and pleasant aroma impressions (e.g., fruity and buttermilk) can be added. Most strikingly, it was proven that using germinated lupines and faba beans instead of raw ones can bypass the usual growth restriction, and the strain selection can be focused exclusively on sensory aspects. This opens the option to use strains usually excluded for the fermentation of legumes due to their lack of utilization of the legume-typical α-galactosides.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":null,"pages":null},"PeriodicalIF":7.4000,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.452","citationCount":"0","resultStr":"{\"title\":\"Identification of promising lactic acid bacteria for the fermentation of lupine- and faba bean-based substrates to produce refreshing protein-rich beverages—A strain screening\",\"authors\":\"Stefan Ritter, Carolin Luber, Martina Gastl, Thomas Becker\",\"doi\":\"10.1002/fft2.452\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Lupines and faba beans are rising stars among legumes as sources of valuable, vegan plant-based proteins. To enter new application areas like the production of protein-rich refreshing beverages, the typical beany aroma impression has to be overcome, and the sensory appearance has to be improved, as it can be accomplished with lactic acid fermentation. An extensive strain screening of 70 lactic acid bacteria from 16 genera was performed to identify suitable strains to transform substrates made from lupines and faba beans into refreshing beverages and to improve their sensory characteristics. By analyzing carbohydrate utilization, production of organic acids and aroma compounds, and sensory appearance, 22 strains for lupine and eight strains for faba bean were preselected. Subsequently, the most suitable strains (five for lupine and three for faba beans) were identified by a trained sensory panel, and finally their growth kinetics were discussed. Generally, the aroma profile varied highly with the utilized strain. However, by selecting suitable strains, the beany impression can be highly reduced and pleasant aroma impressions (e.g., fruity and buttermilk) can be added. Most strikingly, it was proven that using germinated lupines and faba beans instead of raw ones can bypass the usual growth restriction, and the strain selection can be focused exclusively on sensory aspects. This opens the option to use strains usually excluded for the fermentation of legumes due to their lack of utilization of the legume-typical α-galactosides.</p>\",\"PeriodicalId\":73042,\"journal\":{\"name\":\"Food frontiers\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":7.4000,\"publicationDate\":\"2024-08-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.452\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food frontiers\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fft2.452\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food frontiers","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fft2.452","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Identification of promising lactic acid bacteria for the fermentation of lupine- and faba bean-based substrates to produce refreshing protein-rich beverages—A strain screening
Lupines and faba beans are rising stars among legumes as sources of valuable, vegan plant-based proteins. To enter new application areas like the production of protein-rich refreshing beverages, the typical beany aroma impression has to be overcome, and the sensory appearance has to be improved, as it can be accomplished with lactic acid fermentation. An extensive strain screening of 70 lactic acid bacteria from 16 genera was performed to identify suitable strains to transform substrates made from lupines and faba beans into refreshing beverages and to improve their sensory characteristics. By analyzing carbohydrate utilization, production of organic acids and aroma compounds, and sensory appearance, 22 strains for lupine and eight strains for faba bean were preselected. Subsequently, the most suitable strains (five for lupine and three for faba beans) were identified by a trained sensory panel, and finally their growth kinetics were discussed. Generally, the aroma profile varied highly with the utilized strain. However, by selecting suitable strains, the beany impression can be highly reduced and pleasant aroma impressions (e.g., fruity and buttermilk) can be added. Most strikingly, it was proven that using germinated lupines and faba beans instead of raw ones can bypass the usual growth restriction, and the strain selection can be focused exclusively on sensory aspects. This opens the option to use strains usually excluded for the fermentation of legumes due to their lack of utilization of the legume-typical α-galactosides.