Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by <i>Leuconostoc mesenteroides</i> DSM 20343

Abstract

Consumption of legumes is highly recommended due to their beneficial properties. Thus, there is a great interest in developing new legume-based products with good texture. <i>In situ</i> produced microbial exopolysaccharides (EPS) are regarded as efficient texture modifiers in the food industry. In this study, soybean and fava bean flours with different levels of added sucrose were fermented by <i>Leuconostoc mesenteroides</i> DSM 20343. After fermentation, a significant increase in viscosity was observed. Sugars, glucans, fructans, mannitol, lactic acid, and acetic acid were quantified to follow the EPS and metabolite production. By treating the fermented doughs selectively with dextranase or levanase, the major role of glucans in viscosity improvement was confirmed. The roles of microbial fructansucrase and endogenous α-galactosidase in degradation of raffinose family oligosaccharides (RFO) were also investigated. This study shows the potential of <i>Ln. mesenteroides</i> DSM 20343 in tailoring viscosity and RFO profiles in soybean and fava bean flours