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Fermentation Characteristics of Heterolactic Acid Bacteria in Green Bean Juice

1983; Wiley; Volume: 48; Issue: 3 Linguagem: Inglês

10.1111/j.1365-2621.1983.tb14941.x

1750-3841

Kaixin CHEN, Roger F. McFeeters, H. P. Fleming,

Food composition and properties

ABSTRACT Green bean juice was fermented with 10 species (14 strains) of heterofermentative and two homofermentative lactic acid bacteria to select organisms which might be used to carry out a complete fermentation. Lactobacillus cellobiosus was the only organism to remove all fermentable sugars from bean juice with or without 2.5% NaCI. Nine other cultures used from 75–95% of the sugars. Lactobacillus cellobiosus also produced the lowest final pH among the 14 strains. A complete analysis of the major fermentation substrates and products was done for each of the organisms. Fermentation balance calculations showed a range from 74–132% carbon recovery. These bacteria showed considerable variation in the ability to degrade malic acid and to form mannitol and acetic acid.