UTILIZAÇÃO DE BACTÉRIAS ÁCIDO LÁTICAS ISOLADAS DE RESÍDUO DE FRUTAS COMO CULTIVO INICIADOR: VIABILIDADE TECNOLÓGICA NA ELABORAÇÃO DE FERMENTOS E PÃES

Abstract

Spontaneous fermentation was for many years the main means for the manufacture of what we know as bread. The use of natural yeast has been motivated by the positive characteristics used in the use of this type of yeast. Lactic Acid Bacteria (BAL) and yeasts from this type of fermentation are mainly responsible for the compounds of flavor, aroma, flavor, texture and volume of bread, as well as contributing to the development of gluten, in microbial control, generating a longer life of bread shelf. Therefore, the objective of this study was to select strains of Lactobacillus spp. as a starter crop and evaluate the microbiological and physicochemical characteristics of natural yeast and prepared breads. Initially, an evaluation of the strains Lf 56, Lpc 106, Lpe 129, Lf 139 and Lf 141 was carried out through the stages of acidification, proteolysis and exopolysaccharide production and based on the result of this evaluation, the strains Lf 56, Lpe 129 and Lf 139 and from them three types of natural yeast plus a control were developed. All stages of production of the yeast and breads were carried out under the same conditions for all samples, aliquots of the yeasts and breads were taken for microbiological and physical-chemical analyzes during ten days of propagation. On the 11th day of the yeast spread, the breads were made under the same conditions, with the exception of commercial bread, made with commercial yeast. The results of the microbiological and physical-chemical analyzes of the prepared yeasts and breads were subjected to analysis of variance (ANOVA), with Tukey's mean test at the 5% level of significance (p <0.05), as well as for sensory evaluation. Elaborated breads were analyzed at 0, 1, 3 and 7 days for microbiological and physical-chemical parameters. Among the breads made with BAL, the results were positive for samples inoculated with natural yeasts 129 and 139, both resisted storage for at least 7 days, sample 56 showed deterioration points in the same period. The development of natural yeast inoculated with the selected strains allowed the production of yeasts with greater microbiological control, in addition to the production of breads with greater standardization. Within 14 days of storage, all samples were damaged by fungal action. The sensory evaluation in breads C, 56, 129 and 139 was performed using the method of Quantitative Descriptive Analysis (ADQ) which identified that in breads made with BAL the characteristic acidity identified in microbiological and physical-chemical analyzes was not noted during the analysis sensory, however, it was identified that the added samples of BAL obtained the highest values in the item texture. In the future, further studies are recommended investigating the antimicrobial potential of the strains Lpe 129 and Lf 139 against fungi that deteriorate bakery products.