Biogenic amines and D-(-) and L-(+) lactic acid isomers formation in solid state fermented with several lactobacilli lupine products

Abstract

There is growing interest in industrial exploitation of new protein sources such as plant proteins to broaden the range and variety of foods. Legume seeds provide valuable proteins, which are considered to be increasingly important in human nutrition. Lupin (Lupinus) is a leguminous seed with high protein content (about 35% of dry matler), similar to that of soybean, low oil content, while, in comparison to other legumes, it has a lower content of the main anti-nutritional components. Furthermore, lupine exhibits useful techno-functional properties allowing its use as an ingradient in the production of several palatable food products, such as biscuits, pasta and bread while producing safiety at the same time. [...]