Identification and Molecular Detection of Microbial Flora of Fermentation Agent of Different types of Traditional Dough Products of Kerman Province

Sourdough microflora generally contains yeast and lactic acid bacteria, and the interaction of microorganisms for its metabolic activity is important. Lactic acid bacteria produce numerous metabolites such as organic acids, enzymes, and exopolysaccharides during sourdough fermentation, which have a positive effect on the structure of the dough and bread's texture and staling. This study aimed to identify and compare the microbial flora of traditional bread dough in different cities of Kerman province by culture and molecular methods. MRS culture medium and Sabouraud Dextrose Agar were used in order to isolate lactic acid bacteria and yeasts respectively. Biochemical and antimicrobial tests were performed. 4 isolates of bacteria and 4 isolates of yeasts were identified by molecular method and comparing the resulting sequences of the sequences in the gene bank, respectively. Bacterial species were Weissella cibaria, Acinetobacter baumannii, Pediococcus pentosaceus, and Staphylococcus gallinarum, and yeasts Saccharomyces cerevisiae and Candida tropicalis. Based on the results, the microorganisms identified in this study can be suggested to improve the quality of bread and create a better taste and aroma of bread.