Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs
Abstract
In this study, four different laboratory scale gluten-free (GF) sourdoughs were developed from buckwheat or teff flours. The fermentations were initiated by the spontaneous biota of the flours and developed under two technological conditions (A and B). Sourdoughs were propagated by continuous back-slopping until the stability was reached. The composition of the stable biota occurring in each sourdough was assessed using both culture-dependent and -independent techniques. Overall, a broad spectrum of lactic acid bacteria (LAB) and yeasts species, belonging mainly to the genera Lactobacillus, Pediococcus, Leuconostoc, Kazachstania and Candida, were identified in the stable sourdoughs. Buckwheat and teff sourdoughs were dominated mainly by obligate or facultative heterofermentative LAB, which are commonly associated with traditional wheat or rye sourdoughs. However, the spontaneous fermentation of the GF flours resulted also in the selection of species which are not consider endemic to traditional sourdoughs, i.e. Pediococcus pentosaceus, Leuconostoc holzapfelii, Lactobacillus gallinarum, Lactobacillus vaginalis, Lactobacillus sakei, Lactobacillus graminis and Weissella cibaria. In general, the composition of the stable biota was strongly affected by the fermentation conditions, whilst Lactobacillus plantarum dominated in all buckwheat sourdoughs. Lactobacillus pontis is described for the first time as dominant species in teff sourdough. Among yeasts, Saccharomyces cerevisiae and Candida glabrata dominated teff sourdoughs, whereas the solely Kazachstania barnetti was isolated in buckwheat sourdough developed under condition A. This study allowed the identification and isolation of LAB and yeasts species which are highly competitive during fermentation of buckwheat or teff flours. Representatives of these species can be selected as starters for the production of sourdough destined to GF bread production.
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Teff is traditionally naturally fermented by saving part of the liquid that forms at the top of the fermentation vessel (ersho) to start a new fermentation process driven by both prokaryotic and eukaryotic microbes.
“Teff is traditionally naturally fermented by saving part of the liquid that forms at the top of the fermentation vessel (ersho) to start a new fermentation process driven by both prokaryotic and eukaryotic microbes.50,51,52”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [50]
LAB belonging to the former genus Lactobacillus and genus Pediococcus are commonly found in different teff sourdoughs.
“While lactic acid bacteria (LAB) belonging to the former genus Lactobacillus and genus Pediococcus are commonly found in different teff sourdoughs,50,51”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [50]
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- Authors
- Moroni, A. V., Arendt, E. K., & Bello, F. D.
- Affiliations
- University College Cork (IE)
- Corresponding author
- Arendt, Elke K.
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2011-05
- Volume
- 28
- Issue
- 3
- Pages
- 497-502
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2005826058
- Cited by
- 163
- References
- 28
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 8 · 2023: 19 · 2022: 12 · 2021: 12 · 2020: 15 · 2019: 6 · 2018: 13 · 2017: 14 · 2016: 12 · 2015: 12 · 2014: 11 · 2013: 10 · 2012: 6
- FWCI
- 9.31
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Food Institutional Research Measure
- European Commission
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- sourdough, buckwheat, Eragrostis tef, gluten-free bread, spontaneous fermentation, lactic acid bacteria, yeast, Lactobacillus plantarum, Lactobacillus pontis, Saccharomyces cerevisiae, Candida glabrata, heterofermentative lactic acid bacteria, fermentation conditions, backslopping
- MeSH terms
- Bread, Fermentation, Flour, Food Microbiology, Humans, Lactobacillaceae, Species Specificity, Yeasts, Colony Count, Microbial, Fagopyrum, Eragrostis
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