Microflora distribution and species ratio of Tunisian fermented doughs for bakery industry

6cfu/g of mesophilic aerobic bacteria (MAB). Lactic acid bacteria (LAB) and yeasts dominated the microflora of these samples. They varied from 10 5 to 10 8 cfu/g. The LAB/yeasts ratio arising from microbial counts were varied between 1/1 and 200/1. More than 50% of the analysed samples were deprived of Enterococcus. The content of contaminating microflora like coliforms and mesophilic Bacillus ranged from 10 2 to 10 4 cfu/g. The ratio