Isolation and Identification of Lactic Acid Bacteria from Chickpea Leaven Traditionally Produced in Laboratory

Authors : Kadir Çebi, Ferid Aydın

Pages : 79-85

View : 26 | Download : 10

Publication Date : 2019-04-01

Article Type : Research Paper

Abstract :T 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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(90%); in the samples, followed by L. plantarum insert ignore into journalissuearticles values(6.7%); and L. brevis insert ignore into journalissuearticles values(3.3%);. According to the results, fermented chickpea i s a good source as a leaving agent for chickpea-bread production .
Keywords : chickpea leaven, Lactobacillus lactis, isolation