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SummaryThe influence of several process parameters (starter, sourdough refreshment, dough yield, ingredients) on sourdough fermentation was investigated. This was realised by online measurement of both pH and gas pressure in sourdough in a closed air-tight reactor. Firstly, the effect of sourdough refreshment on both gas pressure and acidification was evaluated and shown to be accompanied by an increase in both acidification and gas pressure evolution rates. Secondly, two commercial starters (BRS and BIO) differing in their microflora were compared as regards to their gassing power and acidifying properties. BRS exhibited faster acidification but less gassing power. Moreover, the variation of sourdough yield for BRS starter induced a different evolution of the acidification profile. Sourdough fermentation varied also depending on the presence of NaCl. 2% of NaCl induced a lower gassing power in sourdough by inhibiting the yeasts.

A new method is proposed for the evaluation of the activity of sourdough strains, based on gas pressure measurements in closed air-tight reactors. Gas pressure and pH were monitored on-line during the cultivation of commercial yeasts and heterofermentative lactic acid bacteria on a semi-synthetic medium with glucose as the major carbon source. Relative gas pressure evolution was compared both to glucose consumption and to acidification and growth. It became obvious that gas pressure evolution is related to glucose consumption kinetics. For each strain, a correlation was made between maximum gas pressure variation and amount of glucose consumed. The mass balance of CO2 in both liquid and gas phase demonstrated that around 90% of CO2 was recovered. Concerning biomass production, a linear relationship was found between log colony-forming units/ml and log pressure for both yeasts and bacteria during the exponential phase; and for yeasts, relative gas pressure evolution also followed optical density variation.

A rapid and simple technique to follow CO2 release during fermentation of glucose by heterofermentative bacteria or yeasts was used in order to evaluate ethanol and lactate production in pure and mixed cultures of yeast and bacteria. In pure cultures, good correlations were found between gas pressure variations (deltaP) and ethanol or lactate production by yeasts or heterofermentative bacteria, and ratios between deltaP and ethanol or lactate produced could be established. In mixed cultures, ratios between maximal deltaP and total amount of glucose consumed were determined. It was thus possible to evaluate the amount of glucose that was consumed by each strain and then deduce the bacterial lactate production. Good results were obtained for mixed cultures of yeast and homofermentative bacteria. This technique may be useful to evaluate the activity of strains in mixed cultures of yeast and lactic acid bacteria.