Vida útil de granos Phaseolus vulgaris L. fermentados y listos para el consumo

phaseolus vulgaris, source of nutrients and bioactive compounds, is part of the staple diet of many populations despite its consumption being sometimes limited due to the long cooking periods required and to the flatulence produced after its ingestion. the flatulence, product of the colonic fermentation of the a-galactosides and soluble fiber, can be significantly decreased by natural fermentation of the grain, prior to its consumption, with a more nutritious, sensorially accepted and non-flatulence producing foodstuff being obtained. the objective of this work was to measure the stability of fermented and ready-to-eat p. vulgaris. a white variety of fermented, cooked, and bottled in brine at 2% p. vulgaris was used. ph, titrable acidity, microbiological deterioration agents and instrumental color (l, a, b) was evaluated every 15 days at 30oc, 35oc and 40oc for 2 months. at 60 days of storage, the ph increased in 2% for the samples stored at 30oc and 40oc; at 35oc it increased in 6%. titrable acidity increased for samples stored at every treatment. mesophilous and the moulds were the main causal agents of deterioration at 45 days, with 105 cfu.ml-1 and 102 cfu.ml-1 being quantified, respectively. values of l and b increased at 60 days of storage. a shelf-life of 45 days was estimated for fermented, cooked and bottled in brine p. vulgaris beans stored at 30oc.