Lactic acid bacteria in fermenting maize dough

Abstract

Samples of maize dough at an advanced stage of fermentation have been analysed microbiologically. A mixed population of lactic acid bacteria and yeasts has been found in all the samples. Apart from the yeasts the most common species of bacteria found in all the samples examined is the homofermentative Pediococcus cerevisiae. This is associated with heterofermentative species which may be either Leuconostoc mesenteroides or Lactobacillus fermenti. The medium used in isolating micro-organisms from the fermented dough is important. On nutrient agar only yeasts have been isolated. The lactic acid bacteria tend to appear only on YDA and MRS agars, the latter media being more favourable for the lactobacilli