The sourdough microflora: Interactions of lactic acid bacteria and yeasts

Sourdough-bread is a traditional product with great potential. This can onl y be achieved if the interactions between the lactic acid bacteria and yeas ts that populate the sourdough are understood. The trophic and non-trophic interactions between sourdough lactic acid bacteria and yeasts are reviewed with particular emphasis on the metabolism of the carbohydrates and nitrog en compounds, the production of CO2 and other volatile compounds, and antim icrobial activity. (C) 1998 Elsevier Science Ltd. All rights reserved.