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

Year 2019, Volume: 2 Issue: 2, 79 - 85, 01.04.2019

Kadir Çebi Ferid Aydın

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.

Keywords

chickpea leaven, Lactobacillus lactis, isolation

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