Identificação dos microrganismos presentes no fermento natural para aplicação na panificação

Abstract

Natural yeast (levain) began to be used for the first bakery activities in the Neolithic period, using flour and water as the main ingredients of a bread dough. The sugars present in the dough are metabolized by the microorganisms of the natural yeast, expanding the mass, increasing its porosity and generating different flavors and aromas to the bread. This study aimed to identify the microorganisms present in natural yeast for use in baking. For this, were used four different natural yeast samples and the microorganisms present were determined by the method of the American Public Health Association, which evaluate the quantity of yeasts and LAB. Dilutions of the natural yeasts were inoculated in media for lactic acid bacteria (MRS), yeast (PDA) and then identified microscopically according to morphology and reactional tests. Breads were prepared using the different natural yeasts for a sensorial evaluation in search of the softest bread and with odor and taste similar to the homemade one. The molecular identification was carried out in the WemSeq Biotechnology Laboratory from the chosen natural yeast. After this identification, it was found in MRS medium Lactobacillus plantarum, that is one of the main BAL found in natural ferments and in PDA medium Fusarium sp, which was considered a possible contamination due to environmental factors that prevented yeast growth after isolation.