ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM FERMENTED CHICKPEAS

Çebi K., Aydın F.

Black Sea Journal of Agriculture, cilt.2, sa.2, ss.79-85, 2019 (Hakemli Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 2 Sayı: 2
  • Basım Tarihi: 2019
  • Dergi Adı: Black Sea Journal of Agriculture
  • Sayfa Sayıları: ss.79-85
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet

Özet

In this study, lactic acid bacteria were isolated from the fermented chickpeas, which is a leavening agent and phenotypically identified. Chickpea seeds was traditionally fermented and sampling was performed at the end of the fermentation (at 40°C for 16h). A total of 60 isolates of lactic acid bacteria were phenotypically identified in chickpea fermentation liquid. Lactococcus lactis was the dominant species (90%) in the samples, followed by L. plantarum (6.7%) and L. brevis (3.3%). According to the results, fermented chickpea is a good source as a leaving agent for chickpea-bread production.