THE USE OF LACTIPLANTIBACILLUS PLANTARUM AND LENTILACTOBACILLUS BUCHNERI LACTIC ACID BACTERIA TO PRODUCE CHICKPEA STARTER CULTURE IN BAKERY PRODUCT MANUFACTURING

Authors

DOI:

https://doi.org/10.31073/foodresources2026-26-12

Keywords:

нутова закваска, молочнокислі бактерії, Lactiplantibacillus plantarum, Lentilactobacillus buchneri, бродіння, хлібобулочні вироби

Abstract

Subject. Due to its high content of protein, dietary fiber, and biologically valuable compounds, chickpea flour is a promising raw material for improving the nutritional and biological value of bakery products. Lactic acid fermentation using selected strains of lactic acid bacteria is an effective approach to enhancing its technological properties. Purpose. To investigate the influence of L. plantarum and L.buchneri on the quality characteristics of chickpea sourdough and bakery products. Methods. Pure cultures of L. plantarum and L. buchneri obtained from the Ukrainian Collection of Microorganisms of the D.K. Zabolotny Institute of Microbiology and Virology of the National Academy of Sciences of Ukraine were used for the preparation of chickpea sourdoughs. The sourdoughs and bakery products were evaluated using physicochemical and sensory analyses. Volatile aromatic compounds were determined by gas chromatography–mass spectrometry. Results. The studied lactic acid bacteria provided active fermentation of chickpea flour within 14–16 h, resulting in sourdoughs with high lactic acid bacterial activity (23–44 min). The sourdough fermented with L. buchneri was characterized by an alcohol–ester profile, with ethanol (≈38.7%) and ethyl acetate (≈18.1%) as the predominant compounds. In contrast, L. plantarum promoted the formation of lactic and legume-like notes, with acetoin accounting for approximately 11.3% of the volatile compounds. The mixed culture produced the highest content of acetic acid (≈31.5%) and the most complex aromatic profile. The use of chickpea flour in sourdough reduced the beany flavor of bread. The combination of homofermentative and heterofermentative strains (L. plantarum and L. buchneri) proved more effective than monocultures. Owing to the optimal balance between gas-producing and gas-retaining capacities of the dough, bread produced with the mixed-culture sourdough exhibited the highest specific volume among all tested samples, exceeding the control by 12%. Practical implications. The obtained results confirm the potential of chickpea sourdoughs for application in breadmaking.

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Published

2026-06-30

How to Cite

Bondarenko, Y., & Godunko, I. (2026). THE USE OF LACTIPLANTIBACILLUS PLANTARUM AND LENTILACTOBACILLUS BUCHNERI LACTIC ACID BACTERIA TO PRODUCE CHICKPEA STARTER CULTURE IN BAKERY PRODUCT MANUFACTURING. FOOD RESOURCES, 14(26), 134–146. https://doi.org/10.31073/foodresources2026-26-12

Issue

Vol. 14 No. 26 (2026): Food Resources

Section

Технічні науки

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