Abstract
Fermentation technology improves the flavour and shelf life of foods while lowering antinutrient levels. Common bean, though a highly nutritious food, contains high levels of anti-nutrients. Fermentation can be exploited to lower antinutrients in common bean. Though significant strides have been made in bean milk and flour fermentation, common bean is majorly consumed as whole grain. This study, therefore, was aimed at developing a fermentation protocol for whole common bean. Lactobacillus plantarum BFE 5092 was used as starter culture for fermentation. Salt and salt-sugar at 1%, 2% and 3% solute concentrations were used as brine. The effect of starter culture, solute composition and concentration on the growth of lactic acid bacteria (LAB) was monitored. pH and microbial safety were also monitored during the fermentation process. Inoculation with Lb. plantarum BFE 5092 caused a significant increase (P<0.05) of LAB counts in salt brines compared to spontaneous fermentation but no significant difference (P>0.05) in salt-sugar brines. The pH of salt sugar brine solutions was significantly (P<0.05) lowered during the fermentation process from 6.07 to ≤ 3.75. This inhibited enterobacteria growth while promoting the growth of yeast. In salt brines, the pH was ≥ 4.8 favoring enterobacterial growth while inhibiting yeast growth. Solute concentration had no significant effect (P>0.05) on the growth of LAB, pH and microbial safety during fermentation. The study established that use of salt-sugar brine was effective in promoting the growth of LAB during common bean fermentation. It also lowered the pH to ≤ 3.75 and inhibited enterobacterial growth unlike salt brines.
Highlights
Common bean (Phaseolus vulgaris L) is a leguminous plant cultivated worldwide (Berrios et al, 2010)
The changes that occurred in Lactic acid bacteria (LAB) growth during fermentation of common beans in salt brine system and salt-sugar brine systems are presented in Figures 1 and 2 respectively
The maximum growth of about 108cfu/ml was observed between 72-96 h in 1% salt brine system and after 120 h in 2% and 3% salt brine systems.When salt-sugar brine systems were used, a significant increase (P
Summary
Common bean (Phaseolus vulgaris L) is a leguminous plant cultivated worldwide (Berrios et al, 2010). Lactic acid bacteria (LAB) are the most common fermentative microorganisms in plant material fermentation These are a diverse group of non-motile, catalase negative, Gram-positive rods or cocci. These bacteria utilize a wide variety of carbohydrates as carbon source and produce lactic acid as a major or sole metabolic end-product (El-din, 2010). Lactobacillus plantarum BFE 5092 strain was isolated from Kule naoto a traditionally fermented milk product from the Maasai community of Kenya (Maina et al, 2004). It has a genome size of 3,285094bp with 433 of its genes involved in sugar metabolism (Oguntoyinbo et al, 2016). This research aimed at developing a protocol for the fermentation of whole common beans
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