Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره

Afify, Aida H.; Fathallah, A. F.; E. Selim, M. A.; Elzamazamy, Fatma M.

doi:10.21608/jacb.2020.112765

Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره

Document Type : Original Article

Authors

¹ Dept., Microbiology, Fac., Agric., Mansoura Univ., Mansoura , Egypt

² Home Economics Dept. Fac. of Specific Education , Mansoura University, Mansoura, Egypt

³ Microbiology Dept. Fac. of Agriculture ,Mansoura University, Mansoura, Egypt

10.21608/jacb.2020.112765

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.

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