Affiliation:
1. Department of Biological Sciences, Faculty of Science, University of Botswana, Private Bag UB, Gaborone 0022, Botswana
2. Department of Biological Sciences and Biotechnology, Faculty of Science, Botswana International University of Science and Technology, Private Bag 16, Palapye 10071, Botswana
Abstract
Sourdough is one of the oldest technologies employed by humans to leaven bread because of its ability to enhance the flavour and structure of bread using micro-organisms. However, there is a lack of comprehensive information in Botswana regarding the diversity of sourdough starters and the fermentative micro-organisms responsible for spontaneous fermentation. The present study aimed to explore the microbial species diversity of sourdoughs in Botswana and gain insight into the unique microbial communities involved in sourdough production. A total of nine samples were collected from different areas in Botswana. The microbial diversity in sourdoughs was characterized through the sequencing of amplicons of the 16S ribosomal DNA and internal transcribed spacer regions. In silico polymerase chain reaction–restriction fragment length polymorphism and phylogenetics were utilized to determine the genetic diversity among the isolates. The dominant yeast species identified were Saccharomyces cerevisiae, Wickerhamomyces anomamlus, Pichia kudriazverii and kazachstania humilis. Additionally, the presence of Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Liquorilactobacillus nageli and Bacillus cereus was also detected. It is worth noting that two species of acetic acid bacteria (AAB), namely Acetobacter pasteurianus and A. indonesiensis, were isolated, though in low levels, but the finding is significant in sourdough fermentation. The low occurrence of AAB (acetic acid bacteria) species observed in this study could be an important finding, as these bacteria are considered understudied, yet they are known to contribute significantly to the final product.
Reference45 articles.
1. Kulp, K. (2003). Baker’s yeast and sourdough technologies in the production of U.S. bread products. Handbook of Dough Fermentations, CRC Press.
2. The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava);Aboaba;Afr. J. Food Sci.,2010
3. Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation;Schieberle;Z. Lebensm.-Unters. Forsch.,1991
4. Sourdough technology—A traditional way for wholesome foods: A review;Chavan;Compr. Rev. Food Sci. Food Saf.,2011
5. Gobbetti, M., De Angelis, M., Di Cagno, R., and Rizzello, C.G. (2008). Sourdough/lactic acid bacteria. Gluten-Free Cereal Products and Beverages, Elsevier.