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

Faïd, M.; Boraam, F.; Achbab, A.; Larpent, J. P.

doi:10.1006/fstl.1993.1087

Cited by 10 publications

(5 citation statements)

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“…play an important role in the first stage of fermentation, and some species are in fact characterized as slow acid-producer cocci; pediococci can survive high acidity, so they usually dominate toward the end of the fermentation process (17). L. plantarum (homofermentative lactobacilli) are widely distributed in nature and may even be more adapted to plant material (e.g., maize and rye) than to animal products (e.g., dairy products); L. brevis (heterofermentative lactobacillus) is a potentially interesting species for bread fermentation because of its capability of producing high amounts of acetic acid when compared with, e.g., L. plantarum (4,6,10,11,14,16,21,22,25,32,34,35).…”

Section: Resultsmentioning

confidence: 99%

“…However, achievement of this goal will require a thorough knowledge of the microbial ecology prevailing in its sourdough, but only limited work has to date focused on this subject (2,3,36). Sourdoughs of similar breads from other countries contain a complex microflora, where yeasts and lactic acid bacteria (LAB) predominate and that, owing to synergistic interactions, produce distinct acidic tastes and unique flavors (4,6,10,11,14,16,21,22,25,32,34,35).…”

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On the Microbiological Profile of Traditional Portuguese Sourdough

Rocha

Malcata

1999

Journal of Food Protection

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Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homofermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

On the Microbiological Profile of Traditional Portuguese Sourdough

Rocha

Malcata

1999

Journal of Food Protection

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“…traditional bread. 30 Faid et al 13 used a 10 g portion to measure acidity by titration. Their results showed high lactate production (around 0.75%) compared to the results of the current study.…”

Section: Mixed Starters and Bread-making Testmentioning

confidence: 99%

“…Commercial bakeries only feed a portion of the population with industrial bread, while the bulk of households bake their own bread using either commercial leaven or a traditional sourdough starter which is produced and stored by back-slopping. 13 Improving the fermentative performance of commercial baker's yeasts remains one of the most important biotechnology challenges. 14 Despite the industrial performance demonstrated for commercial yeast, the bread prepared by it starts to be singled out for its nutritional properties and its potential effects on consumer health.…”

Section: Introductionmentioning

confidence: 99%

Selection of mixed starters for the preparation of traditional Moroccan bread

et al. 2023

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The main objective of this work was the selection of mixed starters with a combination of Lactic Acid Bacteria (LAB) and yeasts strains for traditional bread production in Morocco. For this, a total of 21 LAB strains and 36 yeast strains were isolated from different traditional sourdough. Dough fermentation were assessed by monitoring physicochemical parameters including, titratable acidity, decrease of pH and lactic acid, ethanol and CO2 production. A total of six yeasts and four LAB were selected for their technological performances. Morphological, physiological and biochemical identiﬁcation performed using API identification kits conﬁrmed that these strains belonged to Saccharomyes cerevisiae, Candida humilis and Saccharomyces exiguus species, and Lactobacillus plantarum and Lactobacillus casei species for yeasts and LAB respectively. The yeast S3-L2 and the LAB OD-BL5 strains exhibited the best performances among the selected ones; S3-L2 yeast strain were able to produce ΔV=23mL of CO2 and showed the highest values of ethanol and biomass production (2.87 g/L and 1.25 10^9 UFC/mL, respectively). Whereas OD-BL5 LAB strains produced 13.9 g/L of lactate in dough. These findings lead to consider these two strains very good candidates for the formulation of an effective mixed starter for bread preparation. Subsequently, sensorial analysis results showed that bread prepared using mixed starter No. 24 composed of the two selected species exhibited better exterior appearance, golden and crispy crust, large volume and honeycomb crumb, compared to the control.

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“…Much work has been done in sourdoughs using single starter cultures and their mixtures to study the modifications in the aroma and other sensory characteristics of the dough [9,10,11,12,13]. Mixed starter culture combinations of lactic acid bacteria and yeasts have been reported in several studies on sourdough to produce more aroma compounds and in many cases to improve flavour than when used individually [9,12,13].…”

Section: Introductionmentioning

confidence: 98%

Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

Annan

Poll²,

Sefa‐Dedeh

et al. 2003

Eur Food Res Technol

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Various combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei were investigated as starter cultures for the fermentation of the Ghanaian maize dough. The four combinations used were each yeast species with L. fermentum, both yeast species together, and both yeast species together with L. fermentum. Maize dough fermented spontaneously was also used as control. The aroma profile, acidity values and sensory characteristics of all dough samples were compared. Using Principal Component Analysis (PCA), the aroma profiles of the dough samples could be separated into five distinct groups based on the type of fermentation. Fermentations where S. cerevisiae and C. krusei were combined produced the highest concentrations of aroma compounds, particularly esters, but were judged as having the lowest acceptability scores. A more balanced profile that included alcohols, carbonyls, esters and acids was obtained with the combination of L. fermentum and C. krusei, which produced fermented dough with a high sensory score comparable to spontaneous fermentations. Combinations of L. fermentum and S. cerevisiae produced high concentrations of ethanol and fusel alcohols. Lactic and acetic acid concentrations were highest with the combined use of all three starter cultures.

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

Cited by 10 publications

References 0 publications

On the Microbiological Profile of Traditional Portuguese Sourdough

On the Microbiological Profile of Traditional Portuguese Sourdough

Selection of mixed starters for the preparation of traditional Moroccan bread

Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

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