Kinetic aspects of leavening with mixed cultures of Lactobacillus plantarum and Saccharomyces cerevisiae

Growth of individual microbial species, lactic acid and gas production and dough volume increase was experimentally measured and mathematically simulated during sour dough production at 25 o C with 100%, yeast, 80% yeast plus 20% L. actobacillus plantarum, 60% yeast plus 40% L. plantarum, 40% yeast plus 60% L. plantarum, 20% yeast plus 80% L. plantarum and 100% L. plantarum inoculum. Experiments were also done with 80% yeast pluse 20% L. plantarum inoculum at 20, 30, 35 and 40 o C, and the data were simulated. The results indicated that leavening was a multiphase fermentation process