Microflora of rye sourdoughs from different geographical regions of Bulgaria
2009
Yocheva, Lyubomira (University St. Kliment Ohridski, Sofia (Bulgaria). Medical Faculty) | Dobreva, Gergana (University St. Kliment Ohridski, Sofia (Bulgaria). Biological Faculty) | Savova, Irena (National Bank for Industrial Microorganisms and Cells Cultures, Sofia (Bulgaria)) | Antonova-Nikolova, Stefka (University St. Kliment Ohridski, Sofia (Bulgaria). Biological Faculty)
The sourdoughs prepared by spontaneous fermentation of rye flours produced in two geographic regions of Bulgaria were studied. Mixed microbial population of lactic acid bacteria and yeasts was found to cause the spontaneous fermentation of studied rye flours. In term of the fermentation this population became dominant over the other bacterial groups present in the flours and inhibited their growth completely. The isolated yeasts were determined by using morphological and biochemical tests. They were composed only of two species: Saccharomyces cerevisiae and Candida glabrata. Isolated strains of lactic acid bacteria were characterized by classical methods and were related to the genera: Pediococcus, Lactobacillus, Leuconostoc and Streptococcus. The representatives of genus Pediococcus and lactobacilli with homofermentative type of glucose utilization were predominant in two doughs over the whole fermentation period. It was found that the amount of metabolic active cells, genus and species diversity of microbial population depended on the geographical region of flour production.
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