LACTIC ACID BACTERIA AND YEAST ASSOCIATED WITH TRADITIONAL MOROCCAN SOUR-DOUGH BREAD FERMENTATION.

BORAAM F.   FAID  M.  LARPENT  J.P.  and  BRETON  A. 

ABSTRACT

Populations of microorganisms including yeasts and lactic acid bacteria were evaluated in traditional sour dough bread ferment samples. Representative isolates of both microorganisms were identified and characterized. Yeast isolates were found to fit into two species identified as Saccharomyces cerevisiae (46.6 % ) and Candida milleri ( 50 % ). The most frequent lactic acid bacteria were lactobacilli with L.plantarum (52 %) L.brevis (14 %) L.buchneiri (8 %) and L.casei  alactosus (8 %) as major species and L.casei casei (6 %) L.casei rhamnosus (2 %) as minor species. Some cocci namely Leuconostoc mesenteroides and Pediococcus sp were also present  among the isolates. The numbers ranged from 106 to 108 CFU/g for lactic acid bacteria and 108 for yeasts. The evidence suggests a yeast lactic acid bacteria interaction is responsible for the fermentation of traditional Moroccan sour-dough bread