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

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.