Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer

✍ Scribed by M. Gobbetti; A. Corsetti; J. Rossi

• Publisher: Springer
• Year: 1995
• Tongue: English
• Weight: 612 KB
• Volume: 11
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00361004

✦ Synopsis

Rheofermentometer

assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination.

Succharomyces cerevisiue 141 produced the most CO, and ethanol whereas S. exiguus Ml4 and Lactobacillus brevis subsp. Zindneri CBl contributed poorly to leavening and gave sour-doughs without porosity.

In comparison with that seen in sour-dough produced with yeast alone, yeast fermentation with heterofermentative LAB present was faster whereas that with homofermentative LAB (L. plunturum DC400, L. fur&&is CF3) present was slower and produced more CO,. Combining L. brevis subsp. Zindneri CBl with S. cerevisiue 141 decreased bacterial cell numbers and souring activity. However, addition of fructose to the sour-dough overcame these problems as well as activating S. cerevisiue 141.