{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T01:43:46Z","timestamp":1775439826696,"version":"3.50.1"},"reference-count":76,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,4,4]],"date-time":"2026-04-04T00:00:00Z","timestamp":1775260800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Recovery and Resilience Plan","award":["PE00000003"],"award-info":[{"award-number":["PE00000003"]}]},{"name":"Italian Ministry of University and Research","award":["D93C22000890001"],"award-info":[{"award-number":["D93C22000890001"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 Enterobacteriaceae (&lt;4 log CFU\/g after 48 h) were observed in samples containing Lactiplantibacillus plantarum LP23, both as a monoculture and in combination with Debaryomyces hansenii Y15A. Peptide content significantly increased in all fermented samples compared to the control, with a synergistic effect in the co-culture Yarrowia lipolytica Y3 + Lacticaseibacillus paracasei L (around 230%). A pronounced reduction in raffinose-family oligosaccharides was observed, especially in the consortia Y. lipolytica Y3 + Lcb. paracasei L and D. hansenii Y15A + Lacp. plantarum LP23 (0.11\u20130.16 mmol\/100 g). Samples with lower total volatile levels showed higher olfactory acceptability due to a marked reduction in aldehydes (up to 70\u201395% vs. control), and a balanced accumulation of alcohols, esters, ketones, and organic acids. Overall, LAB\u2013yeast consortia effectively enhanced the nutritional quality, safety, and sensory properties of chickpea flour, supporting its use as a functional ingredient in plant-based foods.<\/jats:p>","DOI":"10.3390\/foods15071239","type":"journal-article","created":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T00:19:32Z","timestamp":1775434772000},"page":"1239","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lactic Acid Bacteria\u2013Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-0255-3457","authenticated-orcid":false,"given":"Solidea","family":"Amadei","sequence":"first","affiliation":[{"name":"Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1509-5818","authenticated-orcid":false,"given":"Davide","family":"Gottardi","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-1518-2195","authenticated-orcid":false,"given":"Marta","family":"Sindaco","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-7537-3029","authenticated-orcid":false,"given":"Irene","family":"Gandolfi","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1346-9209","authenticated-orcid":false,"given":"Margherita","family":"D\u2019Alessandro","sequence":"additional","affiliation":[{"name":"Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4063-6228","authenticated-orcid":false,"given":"Luisa","family":"Pellegrino","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8219-0191","authenticated-orcid":false,"given":"Mattia","family":"Di Nunzio","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (Defens), University of Milan, Via Celoria 2, 20133 Milan, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2439-242X","authenticated-orcid":false,"given":"Lorenzo","family":"Siroli","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6688-2638","authenticated-orcid":false,"given":"Francesca","family":"Patrignani","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rosalba","family":"Lanciotti","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e70152","DOI":"10.1111\/1541-4337.70152","article-title":"Comprehensive Review of Chickpea (Cicer arietinum): Nutritional Significance, Health Benefits, Techno-functionalities, and Food Applications","volume":"24","author":"Kumar","year":"2025","journal-title":"Comp. 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