Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Türkiye
Tezin Onay Tarihi: 2009
Tezin Dili: Türkçe
Öğrenci: KADİR ÇEBİ
Danışman: Ferid Aydın
Özet:
| The aims of this study were to isolate and identify the lactic acid bacteria devoloped during the fermentation in chickpea yeast and chickpea yeast dough, prepared by traditional procedure under laboratory conditions. Changes in pH of both chickpea yeast and chickpea yeast dough during fermentation were analyzed. Lactic acid bacteria, enterobacteriacae and total aerobic mesophilic bacteria in chickpea yeast and chickpea yeast dough were enumerated. A total of 120 lactic acid bacteria were isolated from chickpea yeast and chickpea yeast dough. Isolates were phenotypically characterised using API 50 CHL kits and some additional biochemical tests. The isolated lactic acid bacteria belonged to Lactobacillus, Lactococcus and Weissella genera. Lactic acid bacteria isolated from chickpeae yeast were identified as Lactococcus ssp. lactis, Lactobacillus brevis and Lactobacillus plantarum, and those isolated from chickpea yeast dough were identified as Lactococcus ssp. lactis, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus pentosus and weisella confuse. The isolated heterofermentative (gas-producing) lactic acid bacteria were found to be Lactobacillus brevis and Weisella confuse. The most dominated lactic acid bacterium in both chickpea yeast and chickpea yeast dough during the fermentation was determined as Lactococcus ssp. lactis.Keywords: Chickpea yeast, Chickpea yeast dough, Lactic acid bacteria, Lactic acid bacteria isolation, Lactic acid bacteria identification, API 50 CHL kit. | |||