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Dergiler / Black Sea Journal of Agriculture / 2019 / Cilt: 2 - Sayı: 2

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

Kadir Çebi
Ferid Aydın
Sayfa
79–85
Yayın Tarihi
2019-04-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

According to the results, fermented chickpea is a good source as a leaving agent for chickpea-bread production.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:TIn this study, lactic acid bacteria were isolated from the fermented chickpeas, which is a leavening agent and phenotypically identified.
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Temel Bulgular & Veri:Chickpea seeds was traditionally fermented and sampling was performed at the end of the fermentation (at 40°C for 16h).
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Sonuç & Katkı:According to the results, fermented chickpea is a good source as a leaving agent for chickpea-bread production.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:chickpea leaven · Lactobacillus lactis · isolation

Abstract

TIn 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.

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Bu Makaleye Atıf Yap

Çebi, K., Aydın, F. (2019). Isolation and Identification of Lactic Acid Bacteria from Chickpea Leaven Traditionally Produced in Laboratory. Black Sea Journal of Agriculture, Cilt: 2 - Sayı: 2, 79–85. https://ajindex.com/articles/478402

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Kaynakça (10)

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