Characterization of sourdough bread ferments made in the laboratory by traditional methods

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Zusammenfassung

Sauerteig-Kulturen wurden im Labor nach traditionellen, ländlichen Verfahren gewonnen. Sie wurden über vier Generationen auf Weizenmehl kultiviert, dann erfolgte eine Floraanalyse. Bestimmt wurden die Milchsäurebakterien und Hefen sowie deren Charakteristika.Lactobacillus plantarum, L. delbrückii, Leuconostoc mesenteroidis undPediococcus pentosaceus waren die am regelmäßigsten vorkommenden Species.L. buchneri, L. casei undL. sanfrancisco wurden ebenfalls oft isoliert. Mit zunehmender Generationenzahl dominierten die Lactobacillen über die Hefen.

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 micro-organisms 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 thatLactobacillus plantarum, L. delbrückii, Leuconostoc mesenteroides andPediococcus pentosaceus were the most frequent species in all of the trials. Some other species includingLactobacillus buchneri, L. casei andL. 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 significantly in the fourth generation despite the leavening action of the ferments.