The evolution of lactic acid bacteria community during the development of mature sourdough
2009
Zugic-Petrovic, T.D., Faculty of Technology, Leskovac (Serbia) | Jokovic, N.M., Faculty of Technology, Leskovac (Serbia) | Savic, D.S., Faculty of Technology, Leskovac (Serbia)
In order to follow the composition and changes in lactic acid bacteria (LAB) population in rye flour sourdough that was continously propagated by a repeated inoculation, sixty-two strains of LAB were isolated and characterized. The LAB were the only bacteria detected, both at the end of the second propagation step and in the stage of mature sourdough (after two weeks of continuous daily refreshment). The stable ecological system in rye sourdough could be established from the second propagation step onward. The predominant genera of LAB during the development of sourdough were lactobacilli, which were grouped in eight clusters. Heterofermentative lactobacilli were in majority in both propagation step two and a mature sourdough participating 56% and 70% of total bacteria count, respectively. The identification based on phenotypic characterization that was carried out by using a set of 36 tests, showed that the lactobacilli contained in the two sourdough steps did not clearly belong to any known species of the genus Lactobacillus. In addition the structure of the bacterial population were monitored by two statistical techniques, being applied to phenotypical characteristics of the isolates.
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