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Table 3 Microbiological analyses of the Italian legume flours

From: Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

Legume Total mesophilic aerobic bacteria Lactic acid bacteria Yeasts Molds Total enterobacteria
FL 3.52 ± 0.12b 1.93 ± 0.12b 2.77 ± 0.20c 3.51 ± 0.13ª 0.82 ± 0.11b
FCo 3.60 ± 0.20b 2.49 ± 0.22ª 1.84 ± 0.20d nf 0.53 ± 0.09c
FCu 3.23 ± 0.22b 2.54 ± 0.12ª 1.11 ± 0.05e 3.33 ± 0.21ª 0.82 ± 0.11b
FSt 4.21 ± 0.18ª 2.25 ± 0.23ª 2.14 ± 0.21c 3.31 ± 0.22ª 0.91 ± 0.07b
FV 2.92 ± 0.13c 1.14 ± 0.24c nf 2.81 ± 0.15b 0.51 ± 0.09c
FSa 2.55 ± 0.25c 1.16 ± 0.11c nf 2.47 ± 0.15c 0.62 ± 0.13c
FBw 3.34 ± 0.19b 1.47 ± 0.15c 1.30 ± 0.21e 3.23 ± 0.16a 0.73 ± 0.09b
FBb 1.61 ± 0.32d 1.00 ± 0.16c nf 2.45 ± 0.15c 0.82 ± 0.09b
CM 2.84 ± 0.22c 1.31 ± 0.18c 1.69 ± 0.23d 2.47 ± 0.22c 0.91 ± 0.14b
CV 2.47 ± 0.14c 1.47 ± 0.21c 1.95 ± 0.09c 2.30 ± 0.24c 0.9 ± 0.09b
CS 2.25 ± 0.15c 1.69 ± 0.23b nf 2.00 ± 0.21c 0.8 ± 0.10b
CC 2.32 ± 0.23c 1.84 ± 0.22b 4.23 ± 0.22a nf 0.53 ± 0.05c
LN 2.69 ± 0.21c 1.77 ± 0.24b 1.47 ± 0.13e 2.04 ± 0.23c 1.32 ± 0.10a
LU 2.36 ± 0.24c 1.84 ± 0.25b 2.08 ± 0.15c 2.30 ± 0.20c 0.64 ± 0.11c
LS 2.95 ± 0.09c 1.47 ± 0.24c 2.11 ± 0.15c nf 0.75 ± 0.13b
LP 4.31 ± 0.11a 1.30 ± 0.25c nf 3.23 ± 0.20a 0.52 ± 0.22c
LA 3.69 ± 0.16b 1.30 ± 0.08c 3.50 ± 0.15b 2.11 ± 0.20c 0.72 ± 0.14b
LV 2.61 ± 0.17c 1.00 ± 0.08c 2.47 ± 0.12c 2.23 ± 0.15c 0.82 ± 0.12b
PS 2.47 ± 0.23c 1.30 ± 0.10c 1.30 ± 0.21e nf 0.92 ± 0.13b
  1. Total mesophilic aerobic bacteria were estimated on Plate Count Agar (PCA), lactic acid bacteria on agar MRS; yeasts and molds on Yeast extract Peptone Dextrose Agar (YPD-y and YPD-m, respectively); and total enterobacteria on Violet Red Bile Glucose Agar (VRBGA). Details are reported in “Methods” section
  2. The data are the means of three independent experiments ± standard deviations (n = 3)
  3. a–eValues in the same column with different superscript letters differ significantly (P < 0.05)