LACTIC ACID BACTERIA FROM SPONTANEOSLY FERMENTED RYE SOURDOUGH

P. Hristova, Y. Kizheva, I. Ganchev, P. Moncheva, Z. Koleva

Abstract: Sourdough represents a complex biological system in which lactic acid bacteria and yeasts exist in symbiotic relationships. Changes that occur in the environment parameters affecting microbial associations lead to the development of specific and characteristic associations of species of each particular case. The aim of this study is to characterize the composition and the growth dynamics of the microfl ora of rye sourdough samples from the region of Stara Zagora, prepared by mixing of water and flour in the ratio 1:1. The fermentation was carried out at 30oC for 72 hours. During the fermentation the population of the lactobacilli displayed highest growth rate (0.12.h–1) at 48 h compared with the growth of streptococci and yeast populations. After 72 hours a reduction of the number of all microbial groups was determined. In the composition of rye sourdough microbiota from the region of Stara Zagora the species of Lactobacillus spicheri, Lactobacillus paralimentarius, Lactobacillus kimchii,
Lactobacillus sanfranciscensis were detected by phenotypic and molecular methods. This is the fi rst report of these bacteria from the rye sourdough in Bulgaria.

Keywords: 16S-23S rDNA ITS analysis; genus specifi c PCR; Lactobacillus; spontaneously fermented rye sourdough

Date published: 2017-10-19