Conference Abstract Book

FERMENTATION ON SOURDOUGH 12 Balance between yeast and bacteria is critical. COMPOUNDS PRODUCED BY MICROORGANISM OF SOURDOUGH AND FUNCIONALITIES SOURDOUGH Homolactic Heterolactic Lactic acid ACIDITY AND FLAVOUR ENHANCER Aromatic compounds AROMAS Lactic acid + Acetic acid + Alcohol + CO 2 FLAVOUR + ACIDITY + VOLUME Aromatic compounds AROMAS CO 2 Alcohol Aromatic compounds AROMAS YEAST BACTERIA COMPLEX FERMENTATION Interaction & Symbiosis between yeast and bacteria is crucial.