Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains

The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 24h for analyses microbial growth, pH, titratable acidity CO2 production. During first 12h, LABs entered stationary phase, formation organic carboxyl acids, alcohols, esters observed. Although is an important characteristic sourdough, this work increasing acetic content decreased yeast growth retention capacity doughs. main carbohydrate consumed autochthonous influenced LAB added (homo-or heterofermentative), as observed correlation analysis. Maltose glucose showed a strong negative with cell density dough homo heterofermentative LAB, respectively. Moreover, had effect on aromatic profile, being aldehydes, alkanes, organics acids mainly groups characterized. Altogether, 100 different identified; however, each profile. This study shows, time, influence strain sourdough.