Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Abstract

Teff and teff sourdoughs are promising ingredients for bread production. Therefore, this study aimed at the characterization of spontaneous and flour‐native starter culture‐initiated teff sourdough productions under bakery and laboratory conditions. Backslopped laboratory and bakery teff sourdough productions were characterized by different lactic acid bacteria (LAB) and yeast species, but were both characterized by a pH below 4.0 after five backslopping steps. The sourdough‐associated Lactobacillus sanfranciscensis was isolated for the first time from backslopped spontaneous teff sourdoughs. The autochthonous strain L. sanfranciscensis IMDO 150101 was tested as starter culture during laboratory teff sourdough fermentations. Its prevalence could be related to the process conditions applied, in particular the ambient temperature (below 30°C). Breads made with 20% teff sourdough (on flour basis) displayed interesting features compared with all‐wheat‐based reference breads. Teff sourdoughs were characterized as to their pH evolution, microbial community dynamics, and microbial species composition. Representative strains of the LAB species isolated from these sourdoughs, in particular L. sanfranciscensis, may be selected as starter cultures for the production of stable teff sourdoughs and flavorful breads, provided they are adapted to the environmental conditions applied.

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

“…Given the influence of environment on the microbial community composition and dynamics of different sourdoughs, laboratory and bakery production conditions need to be tested for microbial species diversity [ 4 , 18 , 47 , 112 , 116 , 117 , 118 ]. In this study, 14 MDs were not started or propagated in a laboratory.…”

“…Among the less frequently isolated species, W. anomalus was isolated from 4 of the 21 MDs (3%, Figure 1 b), a generalist species found in some Belgian sourdoughs [ 42 , 117 ] but not in France or Italy [ 3 ]. Finally, M. guilliermondii was isolated only from MD6 ( Table S3a ).…”

Teff Type-I Sourdough to Produce Gluten-Free Muffin

“…The prevalence of Li. fermentum and L. plantarum have already been reported as part of the dominant microbiota of teff flour [47] and sourdough [46]. Due to the lactic acid bacteria fermentation, increases of lactic and acetic acids concentrations were found, especially during the first three days of propagation.…”

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

“…This is finally followed by the growth (or stabilization) of mainly sourdough-specific LAB species that prevail in the mature sourdoughs [such as Levilactobacillus brevis (previously known as Lactobacillus brevis), Limosilactobacillus fermentum (previously known as Lactobacillus fermentum), Companilactobacillus paralimentarius (previously known as Lactobacillus paralimentarius), Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum), Frul. sanfranciscensis, and Pediococcus pentosaceus] (Van der Meulen et al 2007;Vrancken et al 2010Vrancken et al , 2011Weckx et al 2010aWeckx et al , 2010bWeckx et al 2011;Minervini et al 2012a;Harth, Van Kerrebroeck, and De Vuyst 2016;Harth, Van Kerrebroeck, and Vuyst 2018;Oshiro et al 2019). Although mainly Saccharomyces cerevisiae grows during backslopped sourdough productions (Gatto and Torriani 2004;Ercolini et al 2013;Zhang et al 2015;Harth, Van Kerrebroeck, and De Vuyst 2016), probably because of its natural occurrence in the flour and/or environmental contamination with baker's yeast (Succi et al 2003;Vrancken et al 2010;Minervini et al 2012a;Minervini et al 2015;Lahue et al 2020;Bigey et al 2021), the yeast communities may vary as a function of processing conditions and time too Harth, Van Kerrebroeck, and De Vuyst 2016).…”