caa a22 4500 463157206 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0363-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0363-4 Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production [Elektronische Daten] [M. Hatzikamari, D. Kyriakidis, N. Tzanetakis, C. Biliaderis, E. Litopoulou-Tzanetaki] Changes in enzyme activities and composition of the fermented liquid during a submerged fermentation of chickpea have been explored. Cellulase, α-galactosidase, invertase, amylase and proteinase activities were detected and maxima were recorded at 10, 12, 8, 10, and 16h of fermentation, respectively. The population of bacilli in the fermentation liquid increased significantly (p<0.05) up to 8h and then by 0.8log10cfu/mL until 12h when it was stabilized. The clostridia also increased (p<0.05) throughout fermentation, but most vigorously after 10h. A gradual decrease in pH (p<0.05) and an increase in acidity (p<0.05) were observed from 10h onwards. Similarly, the concentration of free fatty acids increased (p<0.05), but appreciably after fermentation for 10h. The amount of reducing sugars increased (p<0.05) on fermentation for 12h and then gradually decreased (p<0.05). Most of the soluble carbohydrates also declined with fermentation and starch solubilization-degradation was detected after 8h. The free amino acid content increased on fermentation, and protein degradation was evident after 8h of incubation. Overall, the indigenous microbial population of the chickpea fermentation liquid may cause changes in its chemical constituents that can be attributed mainly to bacilli, until 8-10h of fermentation, and to clostridia thereafter. Springer-Verlag, 2006 Chickpea fermentation nationallicence Leavening agent nationallicence Enzymes nationallicence Proteolysis nationallicence Free fatty acids-free amino acids nationallicence Sugar analysis nationallicence Hatzikamari M. Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut Kyriakidis D. Laboratory of Biochemistry, Faculty of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece aut Tzanetakis N. Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut Biliaderis C. Laboratory of Food Chemistry and Biochemistry, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut Litopoulou-Tzanetaki E. Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 715-723 1438-2377 224:6<715 2007 224 217 https://doi.org/10.1007/s00217-006-0363-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0363-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hatzikamari M. Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut NATIONALLICENCE 700 1- Kyriakidis D. Laboratory of Biochemistry, Faculty of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece aut NATIONALLICENCE 700 1- Tzanetakis N. Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut NATIONALLICENCE 700 1- Biliaderis C. Laboratory of Food Chemistry and Biochemistry, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut NATIONALLICENCE 700 1- Litopoulou-Tzanetaki E. Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 715-723 1438-2377 224:6<715 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer