Pinto bean and fiend pea flours were inoculated with different populations of Lactobacillus fermentum or Lactobacillus plantarum , adjusted with water to 20% moisture and incubated. Amount of stachyose and number of lactobacilli were determined after 24, 48 and 72 hr. After 72 hr incubation stachyose was reduced in ointo bean (bv 27%) and field pea (43%) flours. Duration of incubation was the only factor which influenced stachyose reduction. Amount of inoculum and type of bacteria were of minor importance. Number of bacteria decreased significantly during incubation.
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Duszkiewicz-Reinhard et al. (1994) studied this question.
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