Bread fermentation using synergistic activity between lactic acid bacteria (lactobacillus bulgaricus) and baker's yeast (sacchromyces cerevisae (original) (raw)

Lactic acid bacteria (Lactobacillus bulgaricus) and Baker's yeast (Saccharomyces cerevisiae), independently and in combination were used in the fermentation of bread. Their effects on the shelf life and on the sensory characteristics were determined. Three treatments were used for the research, they include; dough fermented with yeast starter (T1), dough fermented with only lactic acid starter (T2) and dough fermented with both lactic acid and yeast starters (T3). The results showed that T2 had longer shelf life due to the presence of the lactic acid produced by Lactobacillus bulgaricus during its fermentation process. It was also recorded as the highest when tested for the sensory characteristics like aroma and taste. T3 which was fermented with both lactic acid bacteria and yeast had extended shelf life and its sensory properties were also enhanced due to the presence of organic acids, amino acids and a group of group B vitamins being produced by the lactic acid starter. It also had T1 which was fermented with just yeast (Saccharomyces cerevisiae) was observed to have the shortest shelf life. T1 also scored least when tested for its sensory properties. After all three samples (T1, T2 and T3) were generally examined, it was observed that T3 which was fermented with both yeast and lactic acid bacteria starter cultures was regarded as the most generally acceptable amongst all three treatments. Spoilage organisms which include Aspergillus, Rhizopus, Penicillium, Mucor and Bacillus species which causes ropiness in bread. The results showed that synergistic activity between lactic acid bacteria (Lactobacillus bulgaricus) and baker's yeast (Saccharomyces cerevisiae) improved the sensory properties of bread and also extended its shelf life.