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Abstract(s)
This research effort aimed at a better understanding of microbial phenomena
taking place during time in spontaneous sourdough fermentation for broa, a
traditional Portuguese bread. Unlike most microbiological studies of
sourdough, viable counts obtained were not limited to Lactobacillus and yeasts,
but encompassed also molds, Gram-negative rods, endospore-(non)forming
Gram-positive rods and catalase-positive/negative Gram-positive cocci. This less
conventional approach unveiled the ubiquitous Bacillus genus throughout
spontaneous broa sourdough fermentation. Presumptive yeasts, Lactobacillus
and Bacillus were found to low levels after kneading, but became dominant by
the end of regular (no aeration) fermentation. They apparently inhibit
undesired rods and Staphylococcus, which were found to relatively high
numbers after kneading. By 24 h of fermentation, lactic acid cocci accounted
for an important fraction of biodiversity, and pH decreased significantly
reaching about 4.1. Aeration accelerated the microbial dynamics. In terms of
total viable counts, such a long-term fermentation appeared to reach a quasistationary
state.
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Citation
ROCHA, João M.; MALCATA, F. Xavier - Microbial Ecology Dynamics in Portuguese Broa Sourdough. Journal of Food Quality. ISSN 1745-4557. Vol. 39, n.º 6 (2016), p. 634–648