ZERRİN ERGİNKAYA, EMEL ÜNAL TURHAN, EMİR AYŞE ÖZER

Nohut Mayalı Ekmek Üretimi ve Hakim Mikroflora

Bu çalışmada nohut mayalı ekmek üretimi ve fermantasyonda ortama hakim olan mikrofloranın belirlenmesi amaçlanmıştır. Nohut mayalı ekmek üretimi için öncelikle Meksika çeşidi nohut kullanılarak fermente nohut mayası üretimi gerçekleştirilmiş ve ardından bu maya ile nohut mayalı hamur elde edilmiştir. Nohut mayasında ve hamurunda mikrobiyolojik analizler ve pH tayini yapılmıştır. Nohut mayasında ve hamurunda hakim mikroflora; laktik asit bakterisi, maya, aerob spor yapan bakteri ve anaerob spor yapan bakteri olarak belirlenmiştir. Ortama hakim mikrofloranın metabolik aktivitesi ile pH değerinde düşüş gözlenmiştir. Sonuç olarak nohut mayalı ekmek üretiminde sadece maya ve laktik asit bakterilerinin rol oynamadığı yanı sıra aerob spor ve anaerob spor yapan Bacillus ve Clostridium türlerinin bulunma ihtimalinin de olduğu desteklenmiştir.

The Production of Bread with Chickpea Ferment and Dominant Microflora

In this study it was aimed production of bread with chickpea ferment and determination of dominant microflora during fermentation. For the production of bread with chickpea ferment, production of fermented chickpea medium was first occurred by using type of Mexico chickpea and then dough with chickpea ferment were made. Microbiological analysis and pH in chickpea ferment medium and dough were determined. Dominant microflora in chickpea ferment medium and dough was found as lactic acid bacteria, yeast, aerobe spore bacteria and anaerobe spore bacteria. A drop in pH was observed due to metabolic activity of dominant microflora. As a result, in production of bread with chickpea ferment, not only lactic acid bacteria and yeast played an important role but also probability of presence of Bacillus and Clostridium species from spore forming bacteria was supported.

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