Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment

The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota traditional sourdough (n = 36) indicate characteristics enriched that is produced from combinations isolates. A total 60 LAB 40 were identified by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. dominant microflora Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) plantarum (18.33%). Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) Kluyveromyces marxianus (12.5%). prepared with the combination L. brevis, Leuconostoc mesenteroides, P. S. cerevisiae, K. showed best physicochemical microbiological properties while plantarum, kudriavzevii, Wickerhamomyces anumalus poorest. in sourdoughs ranged 6.58 log CFU g<sup>–1 </sup>to 9.12 g<sup>–1</sup> 6.12 7.88 g<sup>–1</sup>, respectively. Various chemical parameters such as pH, titratable acidity (TTA), ethanol, volume differ depending on type microbial species. TTA more pronounced homofermentative LAB. Yeasts dominated during continuous enriching sourdough, supporting an important role fermentation.