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

Yıl 2019, Cilt: 2 Sayı: 2, 79 - 85, 01.04.2019

Kadir Çebi , Ferid Aydın

Öz

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.

Anahtar Kelimeler

chickpea leaven, Lactobacillus lactis, isolation

Kaynakça

• Adebo OA, Njobeh PB, Adebiyi JA, Gbashi, S, Phoku JZ, Kayitesi, E. 2017. Fermented pulse-based food products in developing nations as functional foods and ıngredients. In Functional Food-Improve Health through Adequate Food, InTech, DOI: 10.5772/intechopen.69170.
• Aguilar N, Albanell E, Miñarro B, Capellas M, 2015. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT-Food Sci Technol, 62: 225-232.
• Akçin A. 1988. Yemeklik tane baklagiller. Selçuk Üniversitesi Yayınları 43. Ziraat Fak Yayın, 8: 377, Konya.
• Alajaji SA, El-Adawy TA. 2006. Nutritional composition of chickpea (Cicer arietinum L.) as affected by cooking and other traditional cooking methods. J Food Compos Analys, 19(8): 806–812.
• Angioloni A, Romani S, Pinnavaia GG, Dalla Rosa M. 2006. Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties. Eur Food Res Technol, 222: 54-57. Aydın F. 2000. Starter cultures in bread making. Black sea and Central Asian Symposium on Food Tech. Ankara.
• Batish VK, Roy U, Grover S. 1997. Antifungal Attributes of Lactic Acid Bacteria-A Review. Crit Rev Biotec, 17: 209-225.
• Bayfield EG, Young WE. 1967. Flour brew studies. V. Effect of brew fermentation time. Baker’s Dig, 38: 69-72.
• Baykara P. 2006. Using of traditional chickpea leavener in the manufacture of industrial white wheat bread. Trakya University, Institute of Science, PhD thesis, Tekirdağ, pp 97.
• Caplice E, Fitzgerald GF. 1999. Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol, 50: 131-149.
• Chavan JK, Kadam SS, Salunkhe DK, Beuchat LR. 1987. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit Rev Food Sci Nutr, 25: 107-158.
• Chen H, Hoover DG. 2003. Bacteriocins and their food applications. Compr Rev Food Sci Food Saf, 2: 82-100. Cotter PD, Hill C, Ross RP. 2005. Bacteriocins: developing innate immunity for food. Nat Rev Microbiol, 3: 777-788.
• Devlieghere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Int Dairy J, 14: 273-285.
• Dığrak M, Özcelik S. 1991. Composition, morphological, physiological and biochemical properties of cour dough from Elazıg. Food, 16: 325-331.
• Dida Bulbula D, Urga K. 2018. Study on the effect of traditional processing methods on nutritional composition and anti nutritional factors in chickpea (Cicer arietinum). Cogent Food Agri, 4(1): 1422370.
• Dikbaş N. 2003. Determination of microflora and aromatic compounds of Vakfikebir bread. Atatürk University, Institute of Science, PhD thesis, Erzurum, pp 111.
• Diop MB, Destain J, Tine E, Thonart P. 2010. Les produits de la mer au Sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation. Biotechnol Agron Soc Environ, 14: 341-350.
• Ekwem OH. 2014. Isolation of antimicrobial producing lactobacilli from akamu (a Nigerian fermented cereal gruel). Afr J Microbiol Res, 8: 718-720.
• Gercekaslan KE. 2012. Isolation-identification of lactic acid bacteria from Vakfikebir bread dough and their possibility of use in bread production. Atatürk University, Institute of Science, PhD thesis, Erzurum, pp 98.
• Gobbetti M. 1998. The Sourdough Microflora: Interactions of Lactic Acid Bacteria and Yeast. Trends Food Sci Technol, 9: 267–274.
• Gül H, Özcelik S, Sağdıç O, Certel M. 2005. Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochem, 40: 691-697.
• Hancıoğlu SO. 2003. Investigation of microbiological and flavour characteristics of chickpea sweet dough. Ege University, Institute of Science, PhD thesis, İzmir, pp 203.
• Harrigan WF. 1998. Laboratory methods in food microbiology. Calif.: Academic Press, pp 100.
• Hoover DG. 1993. Steenson L.R., (Edt) Bacteriocins of lactic acid bacteria. Academic Press Inc. San Diego, CA.
• Hyde AJ, Parisot J, McNichol A, Bonev BB. 2006. Nisin-induced changes in Bacillus morphology suggest a paradigm of antibiotic action. Proc Natl Acad Sci, 103: 19896-19901.
• Katsaboxakis K, Mallidis K. 1996. The microflora of soak water during natural fermentation of coarsely ground chickpea (Cicer arietinum) seeds. Lett Appl Microbiol, 23: 261–265.
• Kıran F, Osmanoglu O. 2011. Molecular methods used for identification/typing of lactic acid bacteria (LAB), Erciyes Univ J Inst Sci and Tech, 7: 62-74.
• Kyyaly R, Lawand M, Khatib F. 2017. Isolation bacteria from soaked chickpea using for bakery fermentation. Inter J Acad Sci Res, 5: 77-89.
• Liu SN, Han Y, Zhou ZJ. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Food Res Int, 44: 643-651.
• Martinez-Anaya MA. 1996. Carbohydrate and Nitrogen Related Components in Wheat Sour Dough Processes. Adv Food Sci, 18: 185–200.
• Meng X, Threinen D, Hansen M, Driedger D. 2010. Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack. Food Res Int, 43: 650-658.
• Miao M, Zhang T, Jiang B. 2009. Characterisations of Kabuli and desi chickpea starches cultivated in China. Food Chem, 113: 1025-1032.
• Nout MJR. 1994. Fermented foods and food safety. Food Res Int, 27: 291-298.
• Okereke HC, Achi OK, Ekwenye UN, Orji FA. 2012. Antimicrobial properties of probiotic bacteria from various sources. Afr J Biotech, 11: 9416-9421. Omemu AM, Faniran OW. 2011. Assessment of the antimicrobial activity of lactic acid bacteria isolated from two fermented maize products-ogi and kunnu-zaki. Malays J Microbiol, 124-128.
• Ortolani MBT, Moraes PM, Perin LM, Viçosa GN, Carvalho KG, Júnior AS Nero LA. 2010. Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese. J Dairy Sci, 93: 2880-2886.
• Özkaya B. 1992. The Effects of some kind of starter cultures on the rheology of dough and the quality of bread. Ankara University, Institute of Science, PhD thesis, Ankara, pp 90.
• Reale A, Di Renzo TÜ, Succi M, Tremonte P, Coppola R, Sorrentino E. 2011. Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. World J Microbiol Biotech, 2(7): 237-244.
• Rebecchi A, Crivori S, Sarra PG, Cocconcelli PS. 1998. Physiological and molecular techniques for the study of bacterial community development in sausage fermentation.J Appl Microbiol, 84: 1043-1049.
• Rees TJ. 1997. The development of a Novel Antifungal Silage Inoculant. Cranfield University Biotechnology Centre. UK. 8-23, PhD thesis.
• Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M. 2014. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. Int J Food Microbiol, 180: 78-87.
• Sáez GD, Saavedra L, Hebert EM, Zárate G. 2018. Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina. LWT, 93: 249-256.
• Schieberle P. 1996. Intense aroma compounds. useful tools to monitor the influence of processing and storage on bread aroma. Adv Food Sci, 18: 237-244.
• Schillinger U, Lücke FK. 1987. Identification of lactobacilli from meat and meat products. Food Microbiol, 4: 199-208.
• Shrivastava C, Chakraborty S. 2018. Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data. LWT, 90: 215-223.
• Silva LL, Duarte I, Lourenço E, Simões N, Chaves MM. 2014. Yield and water productivity of five chickpea varieties under supplemental irrigation in contrasting years. Irrigation Sci, 32: 393-403.
• Singh J, Basu PS. 2012. Non-nutritive bioactive compounds in pulses and their impact on human health: An overview. Food Nutri Sci, 3: 1664-1672.
• Soro-Yao AA, Brou K, Amani G, Thonart P, Dje KM. 2014. The use of lactic acid bacteria starter cultures during the processing of fermented cereal-based foods in West Africa: A Review. Trop Life Sci Res, 25: 81.
• Tamerler T. 1975. Çeşitli mayalama ve pişirme yöntemleriyle hazırlanan ekmeklerde aroma maddeleri üzerinde araştırmalar. Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir, 69s.
• Teuber M. 1995. The genus Lactococcus, in the lactic acid bacteria, the genera of lactic acid bacteria. Blackie Academ Profess, 2: 173-235.
• Työppönen S, Petäjä E, Mattila-Sandholm T. 2003. Bio-protectives and probiotics for dry sausages. Int J Food Microbiol, 83: 233-244.
• Vuyst LD, Vandamme EJ. 1994. Bacteriocins of lactic acid bacteria: microbiology, genetics and applications. London: Blackie Academic and Professional, pp. 91-142.
• Zafar TA, Al-Hassawi F, Al-Khulaifi F, Al-Rayyes G, Waslien C, Huffman FG. 2015. Organoleptic and glycemic properties of chickpea-wheat composite breads. J Food Sci Tech, 52(4): 2256-2263.
• Zamora AF, Fields ML. 1979. Nutritive quality of fermented cowpeas (Vinga sinensis) and chickpeas (Cicer arietinum L.). J Food Sci, 44: 234-236.
• Zhang J, Liu W, Sun Z, Bao Q, Wang F, Yu J, Zhang H. 2011. Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China Food Cont, 22: 767-774.