CHARACTERIZATION OF SOURDOUGH READ FERMENTS MADE IN LABORATORY BY TRADITIONAL  METHODS

FAID   M.,   F. BORAAM,  I. ZYANI,   LARPENT  J. P.

ABSTRACT

Sourdough ferments were reconstitued in the laboratory according to three traditional procedures used in rural areas for building sourdough ferments. The ferments were subcultured on wheat flour to make four generations, which were then used to study the micro­organisms involved in the fermentation of sourdough bread and the characteristic flora that may remain in the ferment for a long time. The analyses carried out on the ferments of the four generations included determinations of lactic acid bacteria (LAB) and yeasts and physico-chemical characteristics (pH, titratable acidity and dough-rising capacity). The results showed that Lactobacillus plantarum, L. delbreukii, Leuconostoc mesenteroides and Pediococcus pentosaceus were the most frequent species in the all the trials. Some other species including Lactobacillus buchneri, L. casei and L. sanfrancisco were also isolated in high proportions and in many samples. In some trials the microflora was dominated by LAB and the yeast counts decreased significanly in the fourth generation despite the leavening action of the ferments.

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