Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation

Interaction between Yeast and LAB in Tarhana Dough

Abstract

In this study, the interactions between Saccharomyces cerevisiae PFC121 and lactic acid bacteria (LAB; Pediococcus acidilactici PFC69, Lactobacillus namurensis PFC70, Lactococcus lactis PFC77 isolated from tarhana sourdoughs) in tarhana dough during fermentation period of 7 days were investigated. The technological properties of LAB were also determined. Presence of Saccharomyces cerevisiae PFC121 had significantly effect on the lactic acid bacteria counts and chemical properties. L. namurensis PFC70 and Lc. lactis PFC77 counts were decreased during fermentation period when used mix culture with yeast. The counts of P. acidilactici PFC69 with yeast decreased comparing the counts of P. acidilactici PFC69 alone. S. cerevisiae PFC121 counts in tarhana dough samples were not affected by the presence of lactic acid bacteria. Co-culturing S. cerevisiae with lactic acid bacteria was caused the decrease of lactic acid level and significantly affected other organic acid amounts of tarhana dough. S. cerevisiae PFC121 may be used with lactic acid bacteria because of being not too much interaction between them and the effect of yeast on the aroma formation.