Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 1, Volume 11, Issue 8, August 2020, Page 235-238 PDF (763.35 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2020.112765 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Aida H. Afify  1; A. F. Fathallah2; M. A. E. Selim3; Fatma M. Elzamazamy2
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| 1Dept., Microbiology, Fac., Agric., Mansoura Univ., Mansoura , Egypt | ||||
| 2Home Economics Dept. Fac. of Specific Education , Mansoura University, Mansoura, Egypt | ||||
| 3Microbiology Dept. Fac. of Agriculture ,Mansoura University, Mansoura, Egypt | ||||
| Abstract | ||||
| The bacterial cultures from yogurt (Y) containing Lactobacillus bulgaricus and Streptococcus thermophilus as lactic acid bacteria were used to study their effect on the properties ( such as sensory ,chemicaly and microbiologicaly ) of some food products prepared from legumes . This lactic acid bacteria were isolated and identified by morphological, biochemical and molecular characteristics. Results revealed that Y Soy bean ( puree ) recorded the highest scores in appearance (8.5 ± 0.2), color (8.3±0.2) and mouth feeling ( 8.4±0.2) , however Y Faba bean ( puree ) had the best taste and over all acceptability scores (8.2 ± 0.2), (8.2 ± 0.1) respectivily. Odor was the best for Y Chick pea (8.2 ± 0.2). Results indicated that the highest values of chemical parameters were recorded for Y Soy bean in moisture , ash, lipids and proteins which were (5.9±0.1) ,(5.0±0.1), (20.0±0.1) and (37.8±0.1) respectively . While , Y Chickpea and Y Faba bean were the best in carbohydrates ( 62.2±0.2), (62.1±0.1) respectively. Results obtained shows the effect of Lactobacillus bulgaricus of yogurt -fermented Faba bean, Chick pea and Soy bean. Generally, results represent shows that ten storage days value at (5.6 ± 0.3) for the Chik pea and Soy bean. While , results represent show that ten storage days value at (5.8 ± 0.5) for the Soy bean with Streptococcus thermophilus . Finaly , the results concluded that the counts of yogurt bacterial isolates were improved the sensory and chemicaly evaluation of fermentated legumes when increased with storage days. | ||||
| Keywords | ||||
| Lactic acid bacteria; Legumes purees; Lactobacilli; Streptococci; Food productes | ||||
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