Sourdough and Gluten-Free Products - Sourdough Biotechnology - page 246

Table 10.2 (contin ued)

Starter (S)
Spontaneous
(Sp) b

Raw material
Product Dominant microbiota a Reference

Buckwheat
Laboratory-scale
sourdoughs

L. plantarum (S,Sp) , L. paralimentarius (S) ,
Lc. argentinum (S) , L. sanfranciscensis
(S) , W. cibaria (S,Sp) , L. brevis (S) , L.
fermentum (S, Sp) , L. amylovorus (S) , L.
helveticus (S) , P. pentosaceus (Sp) , Lc.
holzapfelii (Sp) , L. graminis (Sp) , L. sakei
(Sp) , L. vaginalis (Sp),
L. crispatus (Sp), L. gallinarum (Sp), K.
barnetti (Sp)

Sp and S [ 46, 47, 50 ]

Amaranth
Laboratory-scale
sourdoughs

L. plantarum (S,Sp) , L. sakei (Sp) ,
L. paralimentarius (S,Sp) , L. fermetum
(S) , L. helveticus (S), L. spicheri (S),
P. pentosaceus (Sp) , Enterococcus spp.
(Sp), S. cerevisiae (S), C. glabrata (S)

Sp and S [49 , 50 ]

Adapted from [ 5 ]
a I. Issatchenkia, L. Lactobacillus, Lc. Leuconostoc, P. Pediococcus, R. Rhodotorula,

S. Saccharomyces, C. Candida
b The fermentation was either started by addition of starter strains (S) or by the spontaneous biota
of the flour (Sp)

10.3 Ecology of GF Fermentations and Development of GF

Sourdough Starters

The species diversity of wheat and rye sourdoughs has been intensively investigated
by culture dependent and independent approaches. Heterofermentative species
belonging to the genus Lactobacillus are among the most frequently isolated, but
also species of the genera Leuconostoc , Pediococcus and Weissella were retrieved
in traditional sourdoughs [ 67 ]. It is widely accepted that the selection of the com-
petitive biota in wheat and rye sourdoughs is mainly driven by the fermentation
parameters [ 36, 68 ], whereas the role played by the flour and its autochthonous
microorganisms is under discussion [ 67 ] .
Most ecological studies have been performed on sourdoughs produced from
wheat, rye or spelt, fermented at laboratory scale or previously processed in bakery
environments [ 69- 73 ]. All together, these investigations indicate that the quality
and nature of the flour play only a marginal role in the selection of the competitive
species in conventional sourdoughs. In this regard, we must consider that wheat, rye
and spelt are three closely related cereals, and that the bakery environment has been
shown to define the predominant species in sourdoughs [ 73 ] . Therefore, a question
still remains unsolved: would this principle be applicable for alternative sour-
doughs? Recent studies indicate a different trend for GF flours [ 46, 50 ] . Vogelmann