YEASTS-LACTIC ACID BACTERIA INTERACTIONS IN MOROCCAN SOURDOUGH BREAD FERMENTATION
FAID M. Fatima BORAAM., ACHBAB A. and LARPENT J.P.
Mixed cultures for sour-dough bread fermentation were made of yeast species grouping Candida milleri and Saccharomyces cerevisiae, and lactic acid bacteria species including Lactobacillus plantarum and L. brevis. The cultures were used in combination (one lactic species with one yeast species) in wheat flour dough fermentation to study their effects on the dough characteristics. These characteristics were evaluated by the measurement of the pH drop, the acidity (souring) and the dough rising capacity (leavening). Populations of the two microorganisms in the fermenting dough were also evaluated during the incubation time. Results showed that L. plantarum was as active as L.brevis in the acidification of the dough. S.cerevisiae was more resistant to the effect of the lactics than C. milleri. L.brevis gave best results when combined with C. milleri or S. cerevisiae