Selection of the Optimal Association Between Lactic Acid Bacteria and Yeasts in Chinese Sourdoughs

ISSN: 0973-7510

E-ISSN: 2581-690X

Guo Qing He^1,2 , GuoHua Zhang², Lucie Vuillame³, Leqin Ke¹, Hui Ruan² and Qihe Chen²

¹College of Ecology, Lishui University, 1 Xueyuan Road, Lishui – 323 000, China.

²College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou – 310 058, China.

³Agrosup Dijon, 1 Esplanade Erasme, Dijon – 210 00, France.

J Pure Appl Microbiol. 2013;7(4):3121-3124

Received: 23/09/2013 | Accepted: 06/11/2013 | Published: 30/12/2013

Abstract

The aim of this work was to study the interactions between LAB and yeasts isolated from five traditional Chinese sourdoughs. The characteristic of five sourdoughs were analyzed. Dough fermentation ability, pH, TTA, lactic acid and acetic acid were determined for selection the yeast strains and LABs were isolated from these sourdoughs. They were identified as Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus casei. After choosing three interesting strains for each kind of microorganism, they were studied individually or combined and compared to the sourdough.

Keywords

Chinese sourdough, LAB, yeasts, interaction

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