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Complete Heterolactic Acid Fermentation of Green Beans by Lactobacillus cellobiosis
Author(s) -
CHEN K.H.,
McFEETERS R. F.,
FLEMING H. P.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14942.x
Subject(s) - lactobacillus plantarum , fermentation , lactic acid , food science , fructose , chemistry , bacteria , mannitol , acetic acid , lactobacillus , flavor , sugar , blanching , biochemistry , biology , genetics
Only Lactobacillus cellobiosus , among eight strains of heterofermentative lactic acid bacteria, removed all fermentable sugars from green beans. Proper blanching of the beans was required to prevent growth by natural lactic acid bacteria. An inoculum of 10 CFU/ml Lactobacillus plantarum and 10 6 CFU/ml L. cellobiosus resulted in the formation of twice as much lactic acid as inoculation with L. cellobiosus alone. A maximum of 3.74% sugar was metabolized by L. cellobiosus in bean juice containing 2.5% NaCI and 0.08% acetic acid. Fructose was nearly quantitatively reduced to mannitol with a concomitant accumulation of acetic acid. Ethanol was not observed until most of the fructose was metabolized. The L. cellobiosus ‐fermented beans had a more mild acid flavor than beans fermented with L plantarum.