Abstract
ABSTRACTOnly 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 106 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.
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