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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2012

Autores

João M. Rocha (Autor) Outra; F. Xavier Malcata (Autor) FEUP

Revista

Título: Food Microbiology

Vol. 31 Nº 1

Páginas: 72-88

ISSN: 0740-0020

Editora: Elsevier

Indexação

ISI Web of Knowledge - 19 Citações

ISI Web of Science

Scopus - 31 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 17