DETERMINATION OF THE MICROBIAL ACTIVITY OF DRIED SOURDOUGHS BY REVITALIZATION OF THEIR LACTIC-ACID BACTERIA AND YEASTS

Dried sourdoughs were reactivated in doughs with the aim of studying the revitalization of sourdough microorganisms and how the drying techniques had affected them by measuring the qualitative and quantitative course of their metabolic activities after revitalization. The results show that it is possible to employ hot-air or freeze-drying to produce sourdoughs in dried form, which can be reactivated due to the fact that there are revitalizable lactic acid bacteria and yeasts present in them which are capable of proliferation and of resuming metabolic activity.