The leavening Ability of many lactic acid bacteria Isolated from Spontaneous Sourdough

Sourdough technology has been used to make bread for thousands of years. While simple, it involves complex interactions that determine microbial communities. However, evidence lactic acid bacteria-yeast in sourdough is not yet sufficiently available. The interaction between bacteria and yeast examined. This study aimed isolate wheat their functional properties, such as acidification kinetics, microbiological counts, exopolysaccharide (EPS) production, leavening ability. characterization the isolates revealed presence 32 different strains. In addition, six strains with best performance were chosen be starters monoculture co-culture baker’s yeast. lowest PH values highest total titratable acidity (TTA) observed co-cultures. growth rate analysis showed a negative interaction, whereas population was affected by yeast, while size rarely impacted, regardless strain. We found promising results regarding fermentation ability, which higher ability raise dough monoculture. Two (2-1C2 13-1S2) interesting technological potential due production could without adding