Table 3.

Microbiological analyses of the Italian legume flours

Legume	Total mesophilic aerobic bacteria	Lactic acid bacteria	Yeasts	Molds	Total enterobacteria
FL	3.52 ± 0.12b	1.93 ± 0.12b	2.77 ± 0.20c	3.51 ± 0.13ª	0.82 ± 0.11b
FCo	3.60 ± 0.20b	2.49 ± 0.22ª	1.84 ± 0.20d	nf	0.53 ± 0.09c
FCu	3.23 ± 0.22b	2.54 ± 0.12ª	1.11 ± 0.05e	3.33 ± 0.21ª	0.82 ± 0.11b
FSt	4.21 ± 0.18ª	2.25 ± 0.23ª	2.14 ± 0.21c	3.31 ± 0.22ª	0.91 ± 0.07b
FV	2.92 ± 0.13c	1.14 ± 0.24c	nf	2.81 ± 0.15b	0.51 ± 0.09c
FSa	2.55 ± 0.25c	1.16 ± 0.11c	nf	2.47 ± 0.15c	0.62 ± 0.13c
FBw	3.34 ± 0.19b	1.47 ± 0.15c	1.30 ± 0.21e	3.23 ± 0.16a	0.73 ± 0.09b
FBb	1.61 ± 0.32d	1.00 ± 0.16c	nf	2.45 ± 0.15c	0.82 ± 0.09b
CM	2.84 ± 0.22c	1.31 ± 0.18c	1.69 ± 0.23d	2.47 ± 0.22c	0.91 ± 0.14b
CV	2.47 ± 0.14c	1.47 ± 0.21c	1.95 ± 0.09c	2.30 ± 0.24c	0.9 ± 0.09b
CS	2.25 ± 0.15c	1.69 ± 0.23b	nf	2.00 ± 0.21c	0.8 ± 0.10b
CC	2.32 ± 0.23c	1.84 ± 0.22b	4.23 ± 0.22a	nf	0.53 ± 0.05c
LN	2.69 ± 0.21c	1.77 ± 0.24b	1.47 ± 0.13e	2.04 ± 0.23c	1.32 ± 0.10a
LU	2.36 ± 0.24c	1.84 ± 0.25b	2.08 ± 0.15c	2.30 ± 0.20c	0.64 ± 0.11c
LS	2.95 ± 0.09c	1.47 ± 0.24c	2.11 ± 0.15c	nf	0.75 ± 0.13b
LP	4.31 ± 0.11a	1.30 ± 0.25c	nf	3.23 ± 0.20a	0.52 ± 0.22c
LA	3.69 ± 0.16b	1.30 ± 0.08c	3.50 ± 0.15b	2.11 ± 0.20c	0.72 ± 0.14b
LV	2.61 ± 0.17c	1.00 ± 0.08c	2.47 ± 0.12c	2.23 ± 0.15c	0.82 ± 0.12b
PS	2.47 ± 0.23c	1.30 ± 0.10c	1.30 ± 0.21e	nf	0.92 ± 0.13b

Total mesophilic aerobic bacteria were estimated on Plate Count Agar (PCA), lactic acid bacteria on agar MRS; yeasts and molds on Yeast extract Peptone Dextrose Agar (YPD-y and YPD-m, respectively); and total enterobacteria on Violet Red Bile Glucose Agar (VRBGA). Details are reported in “Methods” section

The data are the means of three independent experiments ± standard deviations (n = 3)

^a–eValues in the same column with different superscript letters differ significantly (P < 0.05)