Premium
The microflora of soak water during natural fermentation of coarsely ground chickpea ( Cicer arietinum ) seeds
Author(s) -
Katsaboxakis K.,
Mallidis K.
Publication year - 1996
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1996.tb00079.x
Subject(s) - fermentation , biology , botany , bacteria , horticulture , chemistry , food science , agronomy , genetics
K. KATSABOXAKIS AND K. MALLIDIS. 1996. The microflora of soak water was studied during natural fermentation of coarsely ground chickpea seeds at 32°, 37° and 42°C. The soak water was slightly salted with NaCl 0.5% (w/v) and its proportion to sample was 10 : 1 (v/w). A gas‐producing Clostridium species isolated from Reinforced Clostridium Agar (RCA) plates incubated anaerobically, was found to dominate this fermentation system particularly at the higher temperatures. Gram‐negative bacteria and yeasts were not found. Bacillus species were isolated from Plate Count Agar (PCA) plates and Lactobacillus, Corynebacterium, Micrococcus and Pediococcus spp. from RCA plates were incubated aerobically. Butyric was the main acid produced at 37° and 42°C and CO 2 with hydrogen were identified as main fermentation gases.