کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4363132 | 1301542 | 2012 | 17 صفحه PDF | دانلود رایگان |
A thorough microbiological study of maize and rye flours, and sourdoughs obtained therefrom for eventual manufacture of broa – a dark sour bread typical in Northern Portugal, following artisanal practices, was carried out. Towards this purpose, samples were supplied by 14 artisanal producers, selected from 4 sub-regions, during two periods of the year. Total viable counts, as well as viable mesophilic and thermophilic microorganisms, yeasts and molds, Gram− rods, endospore-forming and nonsporing Gram+ rods, and catalase+ and catalase− Gram+ cocci were assayed for. The comprehensive experimental dataset unfolded a unique and rather complex wild microflora in flours and sourdoughs throughout the whole region, which did not discriminate among sub-regions or seasons, or flour source for that matter. However, fermentation played a major role upon the numbers of the various microbial groups: the viable counts of yeasts, lactobacilli, streptococci, lactococci, enterococci and leuconostocs increased, whereas those of molds, Enterobacteriaceae, Pseudomonadaceae, staphylococci and micrococci decreased.
► Comprehensive characterization of microecology throughout broa breadmaking.
► No clear distinction of microbiological counts between regions.
► Season with apparently no effect on microbiological counts.
► Sourdough with lowest viable counts of Gram− rods.
► Yeasts and Lactobacillus as predominant groups in sourdough.
Journal: Food Microbiology - Volume 31, Issue 1, August 2012, Pages 72–88