Yeast-lactic acid bacteria interactions in moroccan sour-dough bread fermentation

Abstract

Mixed cultures for sour-dough bread fermentation were made of yeast species of Candida milleri and Saccharomyces cerevisiae, and lactic acid bacteria species including Lactobacillus plantarum and Lactobacillus brevis. The cultures were used in four combinations (each lactic species with each yeast species) in wheat flour dough fermentation to study their effects on the dough characteristics. These characteristics were evaluated by measurement of the decrease in pH, the acidity (souring) and the dough rising capacity (leavening). Populations of the two microorganisms in the fermenting dough were also evaluated during the incubation time. Results showed that L. plantarum was as active as L. brevis in the acidification of the dough. Saccharomyces cerevisiae was more resistant to the effect of the lactics than C. milleri. Lactobacillus plantarum gave best results when combined with C. milleri or S. cerevisiae. © 1993 Academic Press, Inc.