Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1995-11

AUTHORS

M. Gobbetti, A. Corsetti, J. Rossi

ABSTRACT

Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Saccharomyces cerevisiae 141 produced the most CO2 and ethanol whereas S. exiguus M14 and Lactobacillus brevis subsp. lindneri CB1 contributed poorly to leavening and gave sour-doughs without porosity. In comparison with that seen in sour-dough produced with yeast alone, yeast fermentation with heterofermentative LAB present was faster whereas that with homofermentative LAB (L. plantarum DC400, L. farciminis CF3) present was slower and produced more CO2. Combining L. brevis subsp. lindneri CB1 with S. cerevisiae 141 decreased bacterial cell numbers and souring activity. However, addition of fructose to the sour-dough overcame these problems as well as activating S. cerevisiae 141. More... »

PAGES

625-630

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf00361004

DOI

http://dx.doi.org/10.1007/bf00361004

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1014477676

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/24415009


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