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Yeast-Lactic Acid Bacteria Interactions in Moroccan Sour-dough Bread Fermentation

โœ Scribed by M. Faid; Fatima Boraam; A. Achbab; J.P. Larpent

Book ID
115609831
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
202 KB
Volume
26
Category
Article
ISSN
1096-1127

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## 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. Zindne