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A simple methodology: the utilization of a multipoint inoculator and the selection of some characteristics of identification have permitted to control a mesophilic lactic acid bacteria starter batch. The reproducibility of the first step of starter propagation has been verified. In a second way, we changed the incubation temperature of this first stage and the culture were stopped for another final acidity: 75 o Dornic instead of 65 o D (the acidity is measured by neutralization of 10 ml of milk, which contains phenolphtalein, by NaOH N/9: 10 o Dornic=1 g/l lactic acid)

Etude d'un lot de ferments lactiques mésophiles. Equilibre des flores au cours de la première étape de la fabrication du levain