Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%).

Natural Red Pigment Production by in Submerged Fermentation Systems Using a Food Industry Waste: Brewer's Spent Grain.

This paper studies the production of natural red pigments by CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer's spent grain (BSG). The chemical, structural and elemental characterization of the BSG was performed with Van-Soest method, Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS), respectively. The lignocellulosic structure of BSG was hydrolyzed with a dilute sulfuric acid solution (2% (/)) followed by detoxification with Ca(OH).

Levan production by Zymomonas mobilis in batch and continuous fermentation systems.

Levan production in batch and continuous fermentation systems by Zymomonas mobilis B-14023 was investigated. The culture medium used in both of the fermentation systems contained sucrose and various organic nitrogen sources. Maximum concentration of levan was produced with yeast extract among the nitrogen sources tested.