Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Keyphrases

• Weissella Confusa 100%
• Bioprocess 100%
• Dough 100%
• Faba Bean 100%
• Weissella Cibaria 100%
• Pediococcus Pentosaceus 100%
• Leuconostoc Kimchii 100%
• Raffinose 50%
• Anti-nutritional Factors 50%
• In Vitro Digestibility 50%
• Proteolysis 50%
• Kimchi 50%
• Exopolysaccharide 25%
• Flour 25%
• Viscosity 25%
• Phytic Acid 25%
• Incubation 25%
• Amino Acids 25%
• Lactic Acid Bacteria 25%
• Leuconostoc 25%
• Oligosaccharides 25%
• Antioxidant Activity 25%
• Food Production 25%
• Food Applications 25%
• Adaptive Capacity 25%
• Starter Culture 25%
• Legumes 25%
• Endogenous Enzymes 25%
• Technological Performance 25%
• Peptide Release 25%
• Dough Processing 25%
• Fermented Dough 25%
• Indigenous Lactic Acid Bacteria 25%
• Food Fortification 25%
• Metabolic Performance 25%
• Performance Capacity 25%
• Lactic Acid Bacteria Strains 25%

INIS

• beans 100%
• strains 75%
• food 75%
• lactic acid 75%
• bacteria 75%
• performance 50%
• comparative evaluations 50%
• dextran 50%
• control 50%
• applications 50%
• proteins 50%
• peptides 50%
• in vitro 50%
• raffinose 50%
• proteolysis 50%
• flour 25%
• enzymes 25%
• production 25%
• implementation 25%
• substrates 25%
• concentration 25%
• processing 25%
• viscosity 25%
• capacity 25%
• sucrose 25%
• irradiation 25%
• phytic acid 25%
• incubation 25%
• biotechnology 25%
• antioxidants 25%
• amino acids 25%
• oligosaccharides 25%

Food Science

• Digestible Protein 100%
• Lactic Acid Bacteria 100%
• Leuconostoc 100%
• Weissella confusa 100%
• Weissella cibaria 100%
• Pediococcus pentosaceus 100%
• Starter Culture 50%
• Food Fortification 50%
• Antioxidant Capacity 50%
• Sucrose 50%
• Amino Acid 50%
• Exopolysaccharide 50%
• Phytic Acid 50%
• Food Applications 50%
• Endogenous Enzymes 50%
• Indigenous Lactic Acid Bacteria 50%