Afify, A., Fathallah, A., E. Selim, M., Elzamazamy, F. (2020). Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره. Journal of Agricultural Chemistry and Biotechnology, 11(8), 235-238. doi: 10.21608/jacb.2020.112765
Aida H. Afify; A. F. Fathallah; M. A. E. Selim; Fatma M. Elzamazamy. "Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره". Journal of Agricultural Chemistry and Biotechnology, 11, 8, 2020, 235-238. doi: 10.21608/jacb.2020.112765
Afify, A., Fathallah, A., E. Selim, M., Elzamazamy, F. (2020). 'Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره', Journal of Agricultural Chemistry and Biotechnology, 11(8), pp. 235-238. doi: 10.21608/jacb.2020.112765
Afify, A., Fathallah, A., E. Selim, M., Elzamazamy, F. Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره. Journal of Agricultural Chemistry and Biotechnology, 2020; 11(8): 235-238. doi: 10.21608/jacb.2020.112765
Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره
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.
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