Traditional Fermentation Process Research Articles

Phytochemical Content towards Weak Antioxidants Activity of Traditional Fermented VCO as the Basic Ingredient for Ear Drops

Chronic Suppurative Media Otitis is caused by pathogenic bacteria, which, if the growth is not controlled, will cause meningitis and can lead to death. Virgin Coconut Oil is an oil made through the traditional fermentation process of coconut milk and can inhibit the growth of pathogenic bacteria that cause Chronic Suppurative Media Otitis. So far, pathogenic bacteria can be controlled using ear drops made from artificial chemicals, which can cause resistance. Only a few have studied the manufacture of natural-based ear drops from VCO. The purpose of this study is to study the potential of VCO as a natural essential ingredient for ear drops for patients with OMSK by analyzing its antioxidant content using the DPPH method and its phytochemical content using Ultraviolet-Visible Spectroscopy (UV-Vis) and Gas Chromatography-Mass Spectrometry (GC-MS). Its antioxidants in the IC50 (ppm) region are 583.92mg/L. The types of fatty acids contained in VCO consist of Medium-Chain Fatty Acid (MCFA), Long-Chain Fatty Acid (LCFA) and Very Long Chain Fatty Acid (VLCFA), the most of which is lauric acid (MCFA), as much as 49.28%. Conventional analysis of secondary metabolites showed the presence of Alkaloids, Terpenoids, Ascorbic Acid, and Saponins. It can be concluded that the chemical content of Virgin Coconut Oil made from fermentation can be used in the health field as a primary ingredient for making ear drops for CSOM patients.

Ambient temperature-dependent variations in bitter compounds and microbial dynamics in traditional huangjiu fermentation

Huangjiu, a traditional Chinese fermented wine, often develops excessive bitterness under semi-open fermentation conditions. This study examines the impact of ambient temperature on bitterness and microbial composition during Huangjiu fermentation. Using high−performance liquid chromatography (HPLC), gas chromatography−olfactometry (GC−O), and metagenomic sequencing, we identified seven bitter amino acids and eleven bitter volatile substances. Our results indicate that lower ambient temperatures (8.21 ± 0.69 °C to 9.88 ± 0.83 °C) suppress the accumulation of bitter substances, with the total concentration of bitter amino acids reduced by up to 3.94% compared to higher temperatures (16.36 ± 0.97 °C to 4.75 ± 0.74 °C). Partial least squares (PLS) regression established correlations between electronic tongue bitterness values and the presence of bitter compounds, revealing that higher temperatures promote the formation of specific compounds, such as benzaldehyde, furfural, ethyl nonanoate, and phenylalanine, thereby enhancing bitterness perception. Metabolic pathway analysis highlighted the enzymatic processes and intermediates involved in the biosynthesis of these bitter compounds. Correlation analysis showed that Saccharomyces and Lactobacillus are closely linked to the synthesis of bitter amino acids, while Aspergillus and Rhizopus contribute to the formation of furfural and ethyl octanoate. This study offers a theoretical foundation for reducing flavor variations between Huangjiu batches and provides practical guidance for optimizing the traditional fermentation process.

Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholic beverage Pulque.

The abundant variety of yeasts and their diverse applications have essential roles in traditional Mexican alcoholic beverage fermentation processes. During our investigation of yeast diversity associated with Pulque, 41 yeast strains were characterized. Among them, 31 strains were eight known species belonging to seven genera. According to morphological and phylogenetic analyses (ITS and LSU rDNA), ten unidentified yeast strains were identified to be three novel species and proposed: Starmerellaelongatum sp. nov., Kazachstaniaparagamospora sp. nov. and Pichiateotihuacanensis sp. nov. Our study has resulted in the isolation of yeast species not previously detected in Pulque, expanding our knowledge of the diversity of its associated yeast communities.

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Bacillus, Enterobacter, Lactococcus, Leuconostoc and Weissella were the predominant bacterial genera, while Aspergillus piperis, Aspergillus oryzae, Monascus purpureus, Candida athensensis, C. xylopsoci, Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species. Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine, acetoin and acetic acid, Lactococcus showed positive correlation with the production of 2-nonanone, 2-heptanone, ethyl caprylate, ethyl caprate, 1-hexanol, 1-octanol and 1-octen-3-ol, C. xylopsoci and C. rugosa were positively associated with the production of diethyl malonate, 2,3-butanediyl diacetate, acetoin, benzaldehyde and tetramethylpyrazine. Correspondingly, non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar. Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate, indolelactic acid, D-(+)-3-phenyllactic acid, pimelic acid, pregabalin and 3-aminobutanoic acid. This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China

Baijiu is a unique alcoholic beverage in China, prepared through a traditional solid-state fermentation process. Daqu, recognized as the earliest form of crude enzyme preparation, plays a crucial role in determining the quality of Baijiu. Due to the enzymatic process derived from natural fermentation, the differences between regions were expected to occur. To compare regional-difference in microbial diversity and the functional profile of Daqu, metagenomic sequencing, physicochemical analysis, and electronic sensory evaluation were utilized. The results showed that bacteria and fungi were the main microbes in low-temperature Daqu (LTD), and their ratio of abundance was approximately 9:1. Streptomyces (20.27 %) and Bacillus licheniformis (15.28 %) emerged as the most dominant microbes in LTD at the genus and species levels, respectively. The overall microbial communities and functional profiles of Daqu between the two regions exhibited significant differences (P < 0.05). Bacillus licheniformis was significantly enriched in LTD from Taiyuan (P < 0.05) and mainly contributed to the saccharifying power, fermenting power, esterifying power, and liquefying power of LTD, demonstrating its important role in maintaining LTD quality. LTD from Taiyuan had a significantly higher fermenting power, esterifying power, and liquefying power than LTD from Suizhou (P < 0.05). In addition, a higher abundance of genes responsible for lactate production was detected in LTD from Suizhou, whereas genes associated with acetate production were enriched in LTD from Taiyuan. Collectively, these findings indicated that lactic acid bacteria may play a more important role in LTD from Suizhou, whereas acetate-producing bacteria may have a greater contribution to LTD from Taiyuan. This study provides a reference for microbial regulation during the production process of Daqu, and control of quality and traceability of the origin of Daqu.

Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes

The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Additionally, it investigated the impact of fermentation on the physicochemical, functional, antioxidant, and pasting properties, as well as the FT-IR spectroscopic profiles of the flours derived from these fermented materials. Characteristics of fermented sorghum and acorn flours were compared with those of non-fermented flours. The study included a survey that was carried out in Algeria at the regional level to establish the traditional processes for fermented acorns and sorghum. The key findings reveal the existence of two production methods: the first, the oldest, involves fermentation in underground pits called Matmor, while the second, more recent, is conducted outside the Matmor. Most manufacturers employed the new process outside of the Matmor, usually in various sized and shaped containers to meet market demand. Acorns and sorghum flour, obtained by drying and grinding fermented acorns and fermented sorghum grains according to the process carried out outside the Matmor, are characterized by a unique biochemical, functional, and structural composition. Detailed analysis of the flours showed a significant decrease in their physicochemical properties after fermentation, with a simultaneous overall increase in antioxidant activity. Moreover, FT-IR spectroscopy suggests that fermentation differentially affects protein secondary structure and starch crystallinity.

Biofunctional attributes and storage study of milk fermented by Enterococcus italicus

Lactic acid bacteria are probiotics in the intestines and have been widely used as natural antioxidants in the food industry. In this study, Enterococcus italicus FM5 with strong antioxidant ability was isolated from fresh milk. The safety evaluation showed that E. italicus FM5 was sensitive to ampicillin, chloramphenicol, erythromycin, vancomycin, rifampicin, and tetracycline, and was not hemolytic. Meanwhile, the whole genome information and biofunctional attributes of this strain were determined and analyzed. Subsequently, E. italicus FM5 was co-cultured with traditional yogurt starters (Streptococcus thermophilus and Lactobacillus bulgaricus) to make fermented milk. The results showed that the addition of E. italicus FM5 could improve the oxygen free radical scavenging ability of the fermented milk, and the scavenging rates of DPPH, ABTS, OH−, and O2− radicals reaching up to 95.54 %, 88.35 %, 93.65 %, and 60.29 %, respectively. Furthermore, the addition of E. italicus FM5 reduced the curd time and improved the water holding capacity of the fermented milk. Besides, the growth of Lb. bulgaricus was significantly promoted when co-cultured with E. italicus FM5, thus the survival cells were increased compared with the traditional fermentation processes. Therefore, this study emphasized the potential to manufacture fermented milk by the co-cultivation of E. italicus with traditional yogurt starters.

Selection of a multi-species starter culture for mustard seed fermentation to enhance polyunsaturated fatty acids and improve gastrointestinal health markers

Selection of a multi-species starter culture for mustard seed fermentation to enhance polyunsaturated fatty acids and improve gastrointestinal health markers

A machine learning-based approach for improving plasmid DNA production in Escherichia coli fed-batch fermentations.

Artificial Intelligence (AI) technology is spearheading a new industrial revolution, which provides ample opportunities for the transformational development of traditional fermentation processes. During plasmid fermentation, traditional subjective process control leads to highly unstable plasmid yields. In this study, a multi-parameter correlation analysis was first performed to discover a dynamic metabolic balance among the oxygen uptake rate, temperature, and plasmid yield, whilst revealing the heating rate and timing as the most important optimization factor for balanced cell growth and plasmid production. Then, based on the acquired on-line parameters as well as outputs of kinetic models constructed for describing process dynamics of biomass concentration, plasmid yield, and substrate concentration, a machine learning (ML) model with Random Forest (RF) as the best machine learning algorithm was established to predict the optimal heating strategy. Finally, the highest plasmid yield and specific productivity of 1167.74mg L-1 and 8.87mg L-1/OD600 were achieved with the optimal heating strategy predicted by the RF model in the 50 L bioreactor, respectively, which was 71% and 21% higher than those obtained in the control cultures where a traditional one-step temperature upshift strategy was applied. In addition, this study transformed empirical fermentation process optimization into a more efficient and rational self-optimization method. The methodology employed in this study is equally applicable to predict the regulation of process dynamics for other products, thereby facilitating the potential for furthering the intelligent automation of fermentation processes.

Comparative profiling of microbial communities and volatile organic compounds in fermented wrapper, binder, and filler cigar tobaccos

BackgroundEconomic benefits for tobacco growers are closely linked to the quality of fermented cigar tobacco leaves (CTLs). This research focused on an in-depth examination of the microbial community and flavor compounds within CTLs, specifically analyzing the wrapper, binder, and filler components of a cigar. The primary objective was to unravel the complex relationship between the microbial composition and the resultant flavor profiles, thereby providing insights that could enhance the economic value of CTLs.ResultsThe study revealed distinct variations in flavor chemicals and microbiota across different sections of CTLs. Prominent species identified in the fermented CTLs included Corynebacterium, Pseudomonas, Staphylococcus, Aspergillus, and Cladosporium. Bidirectional orthogonal partial least squares (O2PLS) analysis pinpointed five bacterial and four fungal species as key contributors to flavor compound formation. Additionally, an analysis considering Within-module and Among-module connectivity highlighted two bacterial and thirteen fungal genera as keystone species. The insights from Partial Least Squares Structural Equation Modeling (PLS-SEM) further underscored the influential role of fungal microorganisms in defining CTLs' flavor profile.ConclusionsThe research findings illuminate the intricate interplay between flavor chemicals and microbes in the traditional fermentation process of CTLs.Graphical

Fermentation Kinetics, Potability, and Sensory Compounds of Joubidwi: An Ethnic Alcoholic Beverage

Background: Fermentation is a metabolic pathway of the breakdown of carbohydrate molecules like glucose, fructose to ethanol and various volatile and non-volatile congeners. The production of alcoholic beverages from foodstuffs like rice, cereals, fruits, maize etc., is an age-old traditional protocol. In this study, we adapted the traditional protocol of preparation of the ethnic beverage Joubidwi, with a fermentation time of 6 days, i.e., aliquots from the fermented mash (cooked rice) were collected on a daily basis from day 1 to day 6. Objectives: This study aimed to get insight into fermentation kinetics, ethanol content, carbohydrate content, antioxidant activities, bitterness, protein content, pH, colour, and turbidity of the ethnic alcoholic beverage Joubidwi and to identify the sensory compounds and polyphenol molecules. Method: UV-Visible spectroscopic methods, GC-FID and GC-MS analytics methods were used for the estimation and identification of carbohydrates, proteins, ethanol contents, and sensory compounds, respectively. Reverse phase HPLC was adapted for the identification of polyphenol molecules in Joubidwi. Results: A pseudo-first-order fermentation kinetics was observed from day 1 to day 6 fermentation of Joubidwi. Apart from ethanol content (60.48 ± 1.36 mg/mL after 72 h fermentation to 78.80 ± 1.48 mg/mL after 144 h fermentation), the beverage had nutritional values and good antioxidant properties with 22.38 to 35.11% Radical Scavenging Effect (RSE) from 1 to 6th day of fermented Joubidwi. The beverage also contained 12 sensory compounds. Gallic acid was identified as polyphenol in Joubidwi samples. Conclusion: Joubidwi is an alcoholic beverage prepared by Bodos using rice and certain herbs through a traditional fermentation process. The fermentation process follows pseudo-first-order kinetics. The beverage is potable.

Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains.

The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms including Corynebacterium glutamicum, Corynebacterium ammoniagenes, and Lactiplantibacillus plantarum for secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated with C. glutamicum accumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. The C. ammoniagenes group and L. plantarum group were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7% w/v NaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.

Disposal and utilization of dead animals during breeding in livestock and poultry farming by means of synthetic microbiota

The disposal of animal remains resulting from breeding is a significant challenge that impacts the industry's growth. To address the issues with current treatment methods, such as the large space required for corpse storage, and the high energy consumption of pyrolysis. Three strains with high protease and lipase production and one strain with high keratinase production were screened. The virulence genes were evaluated, the synthesis gene clusters of degrading enzymes were mined, secondary metabolites of each strain were analyzed, and the bacterial community with both growth rate and enzyme production ability was developed. Therefore, a microbial degradation method with mild reaction conditions and rapid liquefaction of animal residues was developed. The liquid degradation of four common farm-raised animal residues (sheep, cattle, chickens, and pigs) was tested under laboratory conditions. The results showed that the liquid degradation of animal residues was achieved within 144 h, transforming the months-long anaerobic process of traditional compost fermentation process into a mere 6 days' anaerobic process. N, P, K plant nutrients accounted for 15% of the total matrix, pH value was 5.5–6.7, heavy metal content was less than 0.2 mg L−1. Designed and improved fermentation equipment, produced a 3 m³ fermentation equipment, used in chicken, pig two types of animal residues pilot test. The emissions of greenhouse gases such as CO2 in the entire degradation process were 1.6 × 104 ppm, which was 481 times less than that of composting by 7.7 × 106. This study provides a solution for the treatment of dead livestock and poultry, which has promotional and practical value.

Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu

The unique style of sauce-flavor Baijiu derives from its traditional and complex multi-round fermentation process. Among them, the 2nd round without additional ingredients and the 4th round of fermentation that produces the core sauce flavor play a crucial role in the fermentation process. However, there is still a lack of understanding and in-depth analysis of the differences the 2nd and 4th round fermentation in the unique brewing process of sauce-flavor Baijiu. In this study, we discovered that Lactobacillus was the predominant bacterial genus during the 2nd and 4th fermentation rounds, where acidity and temperature serve as primary physicochemical factors regulating microbial succession during these rounds. Variations in the abundance of yeasts, specifically Issatchenkia, and filamentous fungi, particularly Thermoascus, led to differences in flavor compounds observed between the 2nd and 4th round. Through GC-MS comparative analysis, the 4th round exhibited a greater variety of unique characteristic flavor compounds compared to the 2nd round (28 > 15), with more ester compounds found in the 4th round. This study contributes to a deeper understanding of the rotational fermentation process in sauce-flavor Baijiu, providing new perspectives and insights.

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal-based fermented beverages and determine the differences in their production technologies. There are many unique regional variations in the preparation of each of the identified fermented beverages. They are prepared from raw materials such as maize, millet, rice, and sorghum. Majority of the fermented alcoholic beverages (binuburan, amba beer, sake, dolo, pito, and tchoukoutou) were produced using spontaneous fermentation and industrial fermentation (use of starter cultures) techniques. The various microbial communities associated with the traditional fermentation processes were dominated by Limosilactobacillus fermentum and Lactiplantibacillus plantarum for Lactic acid bacterial (LAB) species, Saccharomyces cerevisiae and Candida mycoderma for Saccharomyces and Candida species (yeasts), respectively; and Aspergillus aceti and Rhizopus stolonifer for Aspergillus and Rhizopus species (molds), respectively. Acetobacter, Pseudomonas, Klebsiella, Weissella, Achromobacter, Flavobacterium, Micrococcus, and Bacillus dominated other microbial genera. The involvement of lactic acid bacteria contributed to the safety and extension of the shelf life of the final products. Most of these beverages were found to be very rich in proteins, carbohydrates, calories, and B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid. This article reviewed the available information, such as processing techniques of African traditional beverages, the raw materials used to producing them, and the microorganisms associated with the production processes.

Traditional Fermentation Process of Lais Fish (Cryptopterus Bicirrhis) in Butas Bagu Village, Sembakung District, Nunukan District, North Kalimantan

North Kalimantan (Kaltara), the 34th province in Indonesia, with its capital city in Tanjung Selor, has very abundant natural resources (SDA) potential. North Kalimantan has a coastline of 3,515 km, which holds a variety of capture fisheries potential. To find out the traditional fermentation process of Sikalut and Lais (Kryptopterus) fish in Butas Bagu Village. The purpose of this final project is to learn about the traditional fermentation process of lais fish (Cryptopterus Bicirrhis). Starting from Washing 1, Filleting, Disposing of Stomach Contents, Washing II, Draining Water, Salting, Freezing for 24 hours, Adding Cassava Dregs, and Putting Fish in Jars. Traditional fish processing should be done at night; the goal is to prevent flies from landing on the ingredients, and it should be done with caution if the preparations are mixed with other ingredients apart from cassava pulp or rice.

Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation

Fermented rose petals are a traditional delicacy of the Dali Bai community in Yunnan, China. Fermentation enhances the quality and nutritional value of roses, as well as their efficacy, by increasing the levels of phenolic compounds. This study aimed to investigate the significant variations in four active compounds throughout the traditional fermentation process. Four compounds in Rosa rugosa ‘Mohong’ were examined, and significant variations among polyphenols and antioxidant and anti-inflammatory activities were observed. These variations were studied during fermentation by Saccharomyces rouxii at varying temperatures and durations. Moreover, the results showed that gallic acid and syringic acid content significantly increased (P < 0.05) with a rise in temperature from 20°C-35 °C during fermentation. Simultaneously, rutin and quercetin levels significantly decreased (P < 0.05) at all four temperatures throughout the five periods. The antioxidant and anti-inflammatory activities of fermented R. rugosa ‘Mohong’ methanol extracts were dose-dependent. Our results provide valuable insights into optimizing the processing scale and quality control of fermented rose products.

Microbiological and Physicochemical Dynamics in Traditional and Industrial Fermentation Processes of Koumiss

Koumiss, a traditional fermented beverage made from mare’s milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its potential health benefits. However, it is unknown whether industrial koumiss is comparable to the traditional koumiss in terms of quality. In this study, we compared the microbiological and physicochemical properties in the industrial and traditional koumiss fermentation processes synchronously using culture-dependent and culture-independent approaches. Although Lactobacillus and Kazachstania species were similarly dominant in the bacterial and fungal communities, respectively, in both processes, the microbial counts and diversity in the traditional koumiss were significantly higher than those in the industrial koumiss. Furthermore, the traditional koumiss fermentation consumed more lactose, produced more flavor substances including acetic acid, lactic acid, ethanol, and free amino acids, and reached a lower pH value at the final stage. The physicochemical characters of traditional koumiss were mainly associated with Lactobacillus and Kazachstania species, which, in turn, were positively correlated with each other but negatively correlated with other non-dominant microbes. The starter was the major source of the microbial community of industrial koumiss, whereas both the starter and environment were the major sources of traditional koumiss. Random forest analysis recognized 11 significantly important genera as microbial indicators to distinguish industrial from traditional koumiss. Overall, this study shows that the microbial and physicochemical dynamics during the traditional and industrial fermentation of koumiss differ significantly, and the results obtained are valuable for improving the quality of industrial koumiss.

Effect of microbial communities on flavor profile of Hakka rice wine throughout production

Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC–MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.

Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

ABSTRACT Traditional fermentation using natural microorganisms often results in uncontrolled and inconsistent product quality. Identifying dominant LAB and yeast species through morphological, physiological, and biochemical characterization, this study aimed to optimize the traditional fermentation process of injera dough fermentation. Ersho and dough were prepared in the laboratory, and LAB and yeast were identified and enumerated by smearing on a petri dish at 24-hour intervals from 0 to 96 hours of fermentation. The growth kinetics of both LAB and yeast in fermented teff dough significantly increased (p < 0.05) from 8.91 to 9.97 log CFU/gm and 5.98 to 7.62 log CFU/gm as fermentation time increased. Five dominant LAB species (Lactobacillus fermentum, Lactobacillus Brevis, Lactobacillus Plantarum, Bacillus subtilis, and Enterococcus casseliflavus) and three dominant yeast strains (Saccharomyces cerevisiae, Candida krusei, and Pichia kudriavzevii) were identified. Based on the physicochemical analysis and sensory acceptability result, application of a single starter culture in teff dough fermentation improved fermentation time and acid production.