Received: January 30th, 2021 ; Accepted: April 8th, 2021 ; Published: May 19th, 2021 ; Correspondence: [email protected] is one of the most promising technologies for gluten-free bread. The
selection of appropriate starter cultures for the production of gluten-free sourdoughs is of a great
importance, since not all microorganisms can adapt equally to the same raw material. The aim
was to create a new starter microbial composition for gluten-free sourdough preparation, allowing
improving the quality and the microbiological safety of gluten-free bread. Screening was
conducted on 8 strains of lactic acid bacteria (LAB) and 5 strains of yeast previously isolated
from spontaneously fermenting rice and buckwheat sourdoughs. The strain S. cerevisiae Y205
had the highest fermentative activity and alcohols content. The lactic acid bacteria L. brevis E139
and L. plantarum Е138 were also experimentally selected for new gluten-free sourdoughs on the
basis of acidity and volatile acids production and antagonistic activity. Two types of microbial
composition were created and its influence on sourdough biotechnological indicators was studied.
Sourdough with L. plantarum Е138 had in 1.2 times lower titratable acidity, in 3.4 times lower
volatile acids content compared to sourdough with L. brevis E139. Alcohol content was the same
in both sourdoughs similarly to yeast cells amount. Sourdough dough proofing time increased in
1.2–1.3 times compared to the control. Sourdough did not affect the specific volume, porosity
and compressibility of gluten-free bread, but its sensory characteristics were improved. Bread
made with sourdoughs had more pronounced taste and flavor, brighter crust color and better
texture compared bread without sourdough. The microbiological safety of sourdough gluten-free
bread was also increased, especially when L. brevis E139 was used