Black Sea Journal of Agriculture

Black Sea Journal of Agriculture

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

Yazarlar: Kadir Çebi, Ferid Aydın

Cilt 2 , Sayı 2 , 2019 , Sayfalar 79 - 85

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Chickpea leaven,Lactobacillus lactis,Isolation

Özet: 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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@article{2019, title={Isolation and Identification of Lactic Acid Bacteria from Chickpea Leaven Traditionally Produced in Laboratory}, volume={2}, number={2}, publisher={Black Sea Journal of Agriculture}, author={Kadir Çebi,Ferid Aydın}, year={2019}, pages={79–85} }
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Kadir Çebi,Ferid Aydın. (2019). Isolation and Identification of Lactic Acid Bacteria from Chickpea Leaven Traditionally Produced in Laboratory (Vol. 2, pp. 79–85). Vol. 2, pp. 79–85. Black Sea Journal of Agriculture.
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Kadir Çebi,Ferid Aydın. Isolation and Identification of Lactic Acid Bacteria from Chickpea Leaven Traditionally Produced in Laboratory. no. 2, Black Sea Journal of Agriculture, 2019, pp. 79–85.
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