Has anyone else had success fermenting pinto and black beans?

According to a study, beans fermented with two strains of bacteria, Lactobacillus casei and Lactobacillus plantarum, produced little or now gas. I've been trying to reproduce these results at home. First step was finding a source of the bacteria. I found a probiotic supplement. containing those two bacteria (as well as half a dozen others). I found a yogurt maker that keeps the beans at a constant temperature good for lactobacillus strains.

The results have been mixed and a little disappointing. For one thing, the beans don't cook very well after fermenting. They never really get soft, even after too many hours on the stove. They're not exactly "crunchy". It's more like "al dente".

Anyone have any thoughts?

In the mean time, the experiment continues.