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The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids

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

Publisher: Springer
Year: 1994
Tongue: English
Weight: 428 KB
Volume: 10
Category: Article
ISSN: 1573-0972
DOI: 10.1007/bf00414862

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✦ Synopsis

Co-culture of Lactobacillus brevis subsp, lindneri or L. plantarum with Saccharomyces cerevisiae or S. exiguus from sourdough did not modify the yield of the yeasts but gave higher growth rates and final yields of both lactic acid bacteria (LAB) than in their respective mono-cultures. Co-cultures of L. brevis subsp, lindneri with S. cerevisiae or S. exiguus in a medium without valine or leucine, which are essential for growth of the LAB, led to growth of the LAB due to excretion of these amino acids by the yeasts.

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