Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread

• Type: Article in International Scientific Journal
• Date: 2012

Authors

João M. Rocha (Author) Other; F. Xavier Malcata (Author) FEUP

Journal

Title: Food Microbiology

Vol. 31 No. 1

Pages: 72-88

ISSN: 0740-0020

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 19 Citations

ISI Web of Science

Scopus - 31 Citations

Scientific classification

FOS: Engineering and technology

Other information

Authenticus ID: P-002-7V2

DOI: 10.1016/j.fm.2012.01.008

Abstract (EN): 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 non-sporing 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 17