Promotional Effects on Naturaly Occurring Lactic Acid Bacteria without Impairing Chickpea Germination

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F24%3AN0000032" target="_blank" >RIV/00027022:_____/24:N0000032 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202402-0002_promotional-effects-on-naturally-occurring-lactic-acid-bacteria-without-impairing-chickpea-germination.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202402-0002_promotional-effects-on-naturally-occurring-lactic-acid-bacteria-without-impairing-chickpea-germination.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/12/2024-CJFS" target="_blank" >10.17221/12/2024-CJFS</a>

Result language
angličtina
Original language name
Promotional Effects on Naturaly Occurring Lactic Acid Bacteria without Impairing Chickpea Germination
Original language description
Sprouting has been used widely to enrich the nutritional quality of cereals and legumes. It improves the bioavailability of nutrients, especially those bound to phytic acid. However, sprouting is a good medium for microbial growth; thus, producing safe sprouts from harmful microbial growth is challenging. In food biotechnology, lactic acid bacteria (LAB) can be potentially used to improve nutrition and play a vital role as competitive microbes in food preservation. Therefore, supporting natural LAB growth by adding glucose sources during sprouting can produce a safer sprouting medium. Chickpeas (Cicer arietinum L.) sprouted for up to 50 h with glucose (0.1% and 1%) under aero-anaerobic conditions, with recycled water periodically spraying on the sprouts to support the natural LAB growth. Results show increased LAB counts, lactic acid and acetic acid, and decreased pH. Moreover, the addition of glucose had no significant detrimental effects on sprout quality compared to the control sample relative to nutritional compounds, such as saccharides, which remained similar. This sprouting method can be scaled up to production levels and is considerably cheaper than other treatments.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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