Czech J. Food Sci., 2024, 42(2):85-92 | DOI: 10.17221/12/2024-CJFS

Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germinationOriginal Paper

Eliška Kováříková1*, Veit Ny2, Miloslav Šulc1, Jana Rysová1, Natálie Pečenková1, Milan Houška1
1 Food Research Institute Prague, Prague, Czech Republic
2 Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Prague, Czech Republic

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.

Keywords: biological treatment; Cicer arietinum L.; organic acids; phytic acid; sprouts

Received: January 22, 2024; Revised: March 4, 2024; Accepted: March 7, 2024; Prepublished online: March 22, 2024; Published: April 25, 2024  Show citation

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Kováříková E, Ny V, Šulc M, Rysová J, Pečenková N, Houška M. Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination. Czech J. Food Sci. 2024;42(2):85-92. doi: 10.17221/12/2024-CJFS.
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