Anaerobic Reactions

Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

“…In chickpea fermentations, production of butyric acid can be related to the presence of Clostridium species as reported previously (Katsaboxakis and Mallidis, 1996), because some strains of Clostridium spp. produce butyric acid (He et al, 2005;Yang et al, 2011). Hancıoglu-Sıkılı (2003) reported the occurence of butanoic and acetic acid acid in the chickpea liquid starter and dough samples produced with various starter cultures.…”