摘要：In this study, the interactions between Saccharomyces cerevisiae PFC121 and lactic
acid bacteria (LAB; Pediococcus acidilactici PFC69, Lactobacillus namurensis
PFC70, Lactococcus lactis PFC77 isolated from tarhana sourdoughs) in tarhana dough
during fermentation period of 7 days were investigated. The technological properties
of LAB were also determined. Presence of Saccharomyces cerevisiae PFC121 had
significantly effect on the lactic acid bacteria counts and chemical properties. L.
namurensis PFC70 and Lc. lactis PFC77 counts were decreased during fermentation
period when used mix culture with yeast. The counts of P. acidilactici PFC69 with
yeast decreased comparing the counts of P. acidilactici PFC69 alone. S. cerevisiae
PFC121 counts in tarhana dough samples were not affected by the presence of lactic
acid bacteria. Co-culturing S. cerevisiae with lactic acid bacteria was caused the
decrease of lactic acid level and a significant affected other organic acid amounts of
tarhana dough. S. cerevisiae PFC121 may be used with lactic acid bacteria because of
being not too much interaction between them and the effect of yeast on the aroma
formation.
