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.
Highlights
Based on M13-PCR fingerprinting of genomic DNA, 100% of the 187 and 153 colonies picked up from yeast extract- peptone-glucose (YPG) agar media for both backslopped laboratory teff sourdough productions TF1 and TF2 belonged to the yeast species S. cerevisiae
Whereas the backslopped laboratory teff sourdough production TF1 was at its mature stage dominated by L. fermentum in the presence of L. sanfranciscensis, the backslopped laboratory teff sourdough production TF2 was dominated by W. cibaria throughout the whole backslopping period
The present study showed that sourdough fermentations based on teff flour allowed the growth of L. sanfranciscensis, both in the laboratory and in a small industrial bakery, if the conditions were suitable for its prevalence, in particular with respect to temperature and dough yield (De Vuyst et al, 2014; Viiard et al, 2016; Vogelmann & Hertel, 2011)
Summary
Fermentations of flour-water mixtures, resulting in a sourdough, are carried out both spontaneously and starter culture-initiated (De Vuyst, Van Kerrebroeck, & Leroy, 2017; De Vuyst, Vrancken, Ravyts, Rimaux, & Weckx, 2009; De Vuyst et al, 2014; Minervini, De Angelis, Di Cagno, & Gobbetti, 2014; Minervini et al, 2010; Siragusa et al, 2009; Van Kerrebroeck, Maes, & De Vuyst, 2017). Concerning the former, often backslopping is applied. The yeasts Candida glabrata and Wickerhamomyces anomalus have commonly been found in laboratory wheat sourdoughs, whereas Saccharomyces cerevisiae has commonly been found in laboratory barley sourdoughs (Harth et al, 2016; Vrancken et al, 2010)
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