JOURNAL OF
CULTURE COLLECTIONS
Volume 5, 2006-2007, pp.
38-45
PROFILE OF LACTIC ACID BACTERIA
IN
Dragiša Savić1*, Tatijana Savić2, Marija Škrinjar3 and Nataša Joković1
1Faculty of Technology, Bulevar
oslobođenja 124, 16000
2Žitopek,
*Corresponding author, e-mail: savic@ni.ac.yu
Summary
In order to
examine the composition of the lactic acid bacteria community of rye flour and
sourdough made of it, 41 strains were isolated and characterized. The
phenotypic characterization of the isolates, carried out using a set of 34
tests, allowed the identification of 11 clusters at the 80 % similarity
level by hierarchical cluster analysis. All lactic acid bacteria isolates from
rye flour were homofermentative cocci belonging to the genera Streptococcus
(30 % of the lactic acid bacteria count) and Enterococcus (70 %).
Homofermentative (Streptococcus sp. – 6 %, Enterococcus sp. – 26 %,
and Pediococcus pentosaceus – 16 %) and heterofermentative (Leuconostoc
mesenteroides – 13 %, and Weisella paramesenteroides – 7 %) cocci, as
well as homofermentative bacilli (Lactobacillus sp. – 32 %) were isolated
from sourdough.
The lactic acid bacteria were
not the predominant microorganisms in the rye flour (comprising one-third of
the entire bacterial population) but their acid resistance enabled them to
continue growing during natural sourdough fermentation and to become the major
bacterial population of sourdough.
Key words: lactic acid bacteria, sourdough, phenotypic characterization.