ArticleFoods (Basel, Switzerland)2026
Lactic Acid Bacteria-Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour.
Solidea Amadei, Davide Gottardi, Marta Sindaco, Irene Gandolfi, Margherita D'Alessandro, Luisa Pellegrino, Mattia Di Nunzio, Lorenzo Siroli, Francesca Patrignani, Rosalba Lanciotti
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In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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10 authors.
Solidea AmadeiDepartment of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.ORCID 0009-0008-0255-3457 Davide GottardiDepartment of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.ORCID 0000-0003-1509-5818 Marta SindacoDepartment of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy.ORCID 0009-0006-1518-2195 Irene GandolfiDepartment of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.ORCID 0009-0000-7537-3029 Margherita D'AlessandroInterdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.ORCID 0000-0002-1346-9209 Luisa PellegrinoDepartment of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy.ORCID 0000-0002-4063-6228 Mattia Di NunzioDepartment of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy.ORCID 0000-0001-8219-0191 Lorenzo SiroliDepartment of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.ORCID 0000-0002-2439-242X Francesca PatrignaniDepartment of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.ORCID 0000-0002-6688-2638 Rosalba LanciottiDepartment of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
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6 · The paper itselfAbstract
Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds. Fermentation with LAB and yeasts, applied individually or in consortia, resulted in significant microbiological, nutritional, and aromatic changes. The fastest acidification (pH 3.9) and the most effective control of
Indexed as
carbohydrate contentfermented chickpea flourprotein contentsafetyvolatilome
Identifiers
PMID41976533
PMCPMC13073144
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