Journal of Pure and Applied MicrobiologyVol. 7 No. 4

Selection of the Optimal Association Between Lactic Acid Bacteria and Yeasts in Chinese Sourdoughs

Guo Qing He1,2*, GuoHua Zhang2, Lucie Vuillame3, Leqin Ke1, Hui Ruan2 and Qihe Chen2

1College of Ecology, Lishui University, 1 Xueyuan Road, Lishui - 323 000, China. 2College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou - 310 058, China. 3Agrosup Dijon, 1 Esplanade Erasme, Dijon - 210 00, France.

Received on 23 September 2013 and accepted on 06 November 2013



The aim of this work was to study the interactions between LAB and yeasts isolated from five traditional Chinese sourdoughs. The characteristic of five sourdoughs were analyzed. Dough fermentation ability, pH, TTA, lactic acid and acetic acid were determined for selection the yeast strains and LABs were isolated from these sourdoughs. They were identified as Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus casei. After choosing three interesting strains for each kind of microorganism, they were studied individually or combined and compared to the sourdough.

Keywords : Chinese sourdough; LAB; yeasts; interaction.