Substrate-driven ecological selection in wheat-, millet- and faba bean-based sourdough ecosystems

Vogels, Pauline
(2026)

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Vogels_42422100_2026.pdf
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Vogels_42422100_2026_Appendices.pdf
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Details

Supervisors
Stenuit, Benoît ; Jolly, Alexandre
Faculty
Faculté des bioingénieurs
Degree label
Master [120] : bioingénieur en chimie et bioindustries, à finalité spécialisée
Abstract
enSourdough is a traditional fermented dough composed of flour and water, in which naturally occurring lactic acid bacteria (LAB) and yeasts drive fermentation. Unlike doughs leavened with the baker’s yeast, sourdough undergoes a slow and complex fermentation process that contributes to the development of its characteristic acidity, aroma, texture, and microbial stability. To maintain an active and stable microbial ecosystem, sourdough requires regular refreshments, typically every 48 to 72 hours, through the addition of fresh flour and water. The objective of this study was to develop novel liquid sourdough formulations incorporating locally sourced alternative flours with improved nutritional properties compared to conventional wheat flour, while ensuring sufficient microbial stability and consistent production of fermentation metabolites for potential industrial application.