- Black Sea Journal of Agriculture
- Vol: 2 Issue: 2
- Isolation and Identification of Lactic Acid Bacteria from Chickpea Leaven Traditionally Produced in ...
Isolation and Identification of Lactic Acid Bacteria from Chickpea Leaven Traditionally Produced in Laboratory
Authors : Kadir Çebi, Ferid Aydın
Pages : 79-85
View : 17 | Download : 4
Publication Date : 2019-04-01
Article Type : Research
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 (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 i s a good source as a leaving agent for chickpea-bread production .Keywords : chickpea leaven, Lactobacillus lactis, isolation