Whole Einkorn Wheat LiCoLi: Microbiology, Fermentation, and Technological Implications
Review of the Scientific Literature on Whole Einkorn Wheat LiCoLi
Index
Part I – Microbiological and technological foundations of einkorn wheat LiCoLi
1. LiCoLi as a stable microbial ecosystem
2. The role of sourdough age
3. Microbiology of einkorn LiCoLi
4. Metabolic interactions in LiCoLi
5. Effects of fermentation on nutritional properties
6. Technological stability of mature einkorn LiCoLi
7. Technological implications for einkorn doughs
Part II – In depth analysis of mature whole einkorn wheat LiCoLi
Introduction
1. Typical microbiota of mature LiCoLi
1.1 Microbial community of LiCoLi
2. Specific microbiota of einkorn LiCoLi
3. Microbiological differences between einkorn and modern wheat
3.1 Effect of flour on the microbiome
4. Evolution of the microbiome over time
4.1 Initial dynamics
4.2 Stabilization in mature sourdoughs
5. Metabolic interactions between yeasts and bacteria
6. Technological implications of mature LiCoLi
7. Combined use of LiCoLi and baker’s yeast in bread doughs
7.1 Interaction between the two fermentative systems
7.2 Effects on fermentation dynamics
7.3 Effects on the aromatic profile
7.4 Technological effects on the dough
7.5 Practical considerations
7.6 Summary of the mixed fermentation system
Final conclusions
Related in depth study:
Proteolytic activity of whole einkorn wheat LiCoLi – lactic acid bacteria, bran enzymes and gluten protein hydrolysis. (scientific article published separately)
Abstract
Liquid Sourdough Starter (LiCoLi) obtained from einkorn wheat (Triticum monococcum) represents a complex fermentation system in which yeasts and lactic acid bacteria interact stably over time. In mature sourdoughs, maintained for years through regular refreshments, the microbial community reaches a relatively stable ecological balance with significant effects on fermentation, the aromatic profile and the technological properties of doughs. This article summarizes the available scientific knowledge on sourdough microbiology, with particular reference to whole einkorn fermentation and the phenomena observed in mature sourdough starters.
Methodological note: relationship between sourdough and LiCoLi
Most scientific studies on sourdough microbiology concern sourdough, a term used in the international literature to indicate flour and water doughs spontaneously fermented by communities of lactic acid bacteria (LAB) and yeasts.
LiCoLi (Liquid Sourdough Starter) represents a technological variant of this fermentation system characterized by high dough hydration, generally close to or above 100% relative to the weight of flour. From a microbiological point of view, LiCoLi can therefore be considered a liquid sourdough.
For this reason, many experimental findings obtained from traditional sourdoughs can also be applied to LiCoLi. However, high hydration may influence some ecological parameters of the fermentation system, including:
1. the fermentation rate
2. the diffusion of metabolites
3. the ratio between lactic acid and acetic acid
4. the growth dynamics of microbial populations.
In this article the term LiCoLi is used to indicate a liquid sourdough starter obtained from whole einkorn wheat flour, while references to the scientific literature on sourdough are considered applicable to this fermentation system due to the microbiological similarities between the two models.
1. LiCoLi as a stable microbial ecosystem
Sourdough is an ecosystem composed mainly of:
1. lactic acid bacteria (LAB)
2. osmotolerant yeasts
which live in metabolic symbiosis.
Lactic acid bacteria ferment sugars derived from starch degradation producing:
1. lactic acid
2. acetic acid
3. aromatic compounds.
Yeasts primarily produce:
1. CO₂, responsible for leavening
2. aromatic metabolites useful for flavor development.
Among the most common bacteria in mature LiCoLi are:
1. Fructilactobacillus sanfranciscensis
2. Limosilactobacillus pontis
3. Leuconostoc citreum
These microorganisms are particularly adapted to the acidic environment and to the availability of maltose typical of flour and water dough.
During fermentation several secondary metabolites are produced, including ethanol, organic acids (lactic, acetic and succinic acid), esters, aldehydes, diacetyl, acetoin and other volatile aromatic compounds that contribute to the development of the sensory profile of bread. Some lactic acid bacteria may also produce mannitol and exopolysaccharides, molecules that influence dough structure, moisture retention and the softness of the final product.
Table – Main metabolites produced in sourdough fermentation and their technological effects
|
Metabolite |
Main microorganism |
Effect on bread |
|
Lactic acid |
Lactic acid bacteria (e.g., Fructilactobacillus sanfranciscensis, Lactiplantibacillus plantarum) |
Dough acidification, improved shelf life, slightly sour flavor |
|
Acetic acid |
Heterofermentative lactic acid bacteria |
Sharper aroma, increased antimicrobial activity |
|
Ethanol |
Yeasts (Saccharomyces cerevisiae, Kazachstania humilis) |
Precursor of aromatic compounds; evaporates during baking |
|
CO₂ |
Yeasts |
Responsible for dough leavening and crumb structure |
|
Diacetyl |
Lactic acid bacteria |
Buttery aromatic notes |
|
Acetoin |
Lactic acid bacteria |
Contribution to the aromatic bouquet of bread |
|
Volatile esters |
Yeasts and LAB |
Fruity and complex aromas |
|
Mannitol |
Heterofermentative LAB |
Contribution to taste and redox metabolism |
|
Exopolysaccharides (EPS) |
Some LAB (Leuconostoc, Lactobacillus) |
Improves dough structure and crumb softness |
|
Succinic acid |
LAB and yeasts |
Contribution to complex taste and aroma stability |
2. The role of sourdough age
In sourdoughs maintained for many years the microbial community tends to stabilize. According to De Vuyst et al. (2023), continuous sourdough propagation favors the selective adaptation of specific lactic acid bacteria and yeasts, generating communities that are relatively stable over time.
Reference study
De Vuyst L., Leroy F. (2023). Sourdough production: fermentation strategies and microbial ecology
DOI: 10.1080/10408398.2021.1976100
The review highlights how the microbial communities of mature sourdoughs become highly stable thanks to ecological selection occurring during continuous refreshments.
This stability leads to:
1. more predictable fermentation
2. lower aromatic variability
3. better balance between acidity and fermentative activity.
3. Microbiology of einkorn LiCoLi
LiCoLi (Liquid Sourdough Starter) is a form of sourdough characterized by high hydration, generally equal to or greater than 100% relative to the weight of flour. From a microbiological point of view, it belongs to the category of sourdoughs, the term used in the international scientific literature to indicate doughs spontaneously fermented by communities of lactic acid bacteria (LAB) and yeasts.
The main difference between LiCoLi and solid sourdough concerns consistency and the water–flour ratio, which in LiCoLi favors greater diffusion of metabolites and a fermentative dynamic that is often faster and more homogeneous. Despite these technological differences, the two systems share a similar microbial structure and are both considered variants of traditional sourdough.
Einkorn (Triticum monococcum) has nutritional and structural characteristics different from modern wheat:
1. higher micronutrient content
2. different protein profile
3. greater presence of phenolic compounds.
Lactic fermentation of einkorn also promotes:
1. increase in mineral bioavailability
2. development of complex aromas
3. improvement of digestibility.
In the case of whole flours, the presence of bran also contributes to the introduction of greater initial microbial biodiversity and mineral compounds that may favor the development and stabilization of lactic acid bacteria and yeast communities in the sourdough starter.
Reference study
Çakır E., Arıcı M., Durak M.Z., Karasu S. (2020) Molecular and technological characterization of lactic acid bacteria in einkorn sourdough. DOI: 10.1007/s00217-020-03469-3
The study isolated 32 strains of lactic acid bacteria from spontaneous einkorn sourdough. Among the main ones:
1. Lactobacillus crustorum
2. Lactobacillus brevis
3. Lactobacillus plantarum
4. Pediococcus acidilactici
Some strains showed:
1. antifungal activity
2. phytase production (improves mineral absorption)
3. antimicrobial activity.
4. Metabolic interactions in LiCoLi
LiCoLi metabolism is driven by cooperation between lactic acid bacteria and yeasts. Lactic acid bacteria use sugars derived from starch degradation producing:
1. lactic acid
2. acetic acid
3. ethanol
4. mannitol
5. CO₂.
Yeasts primarily produce:
1. CO₂ for leavening
2. volatile aromatic compounds.
This metabolic cooperation stabilizes fermentation and contributes decisively to the sensory profile of bread.
Figure 1. Simplified metabolic model of interactions between lactic acid bacteria (LAB) and yeasts in LiCoLi. LAB mainly metabolize maltose and other sugars derived from starch producing lactic acid, acetic acid and other metabolites, while yeasts produce CO₂ and ethanol contributing to leavening and aromatic development of the dough.
5. Effects of fermentation on nutritional properties
Fermentation with sourdough can improve several nutritional aspects of bread.
According to Reffai et al. (2025):
1. lactic fermentation reduces the glycemic index of bread
2. improves the bioavailability of nutritional compounds
3. increases the production of bioactive metabolites.
Other studies indicate that fermentation can increase the antioxidant activity of fermented cereals thanks to the transformation of phenolic compounds.
6. Technological stability of mature einkorn LiCoLi
In mature sourdough starters, the following features are often observed:
1. slower but stable fermentation
2. balanced acidity
3. greater tolerance to long fermentations.
This stability derives from the natural selection of microbial strains adapted to the fermentation environment of LiCoLi, characterized by:
1. high tolerance to acidity
2. efficient maltose metabolism
3. ability to compete with other microorganisms.
In many cases the dominant lactic acid bacteria remain stable for years in the sourdough culture.
7. Technological implications for einkorn doughs
Einkorn has a weaker gluten network compared with modern wheat.
Fermentation with sourdough:
1. stabilizes dough structure
2. produces organic acids that improve the strength of the protein network
3. contributes to bread shelf life.
Furthermore, some lactic acid bacteria produce exopolysaccharides, which improve the structure and softness of the final product.
Conclusions
LiCoLi obtained from whole einkorn wheat flour represents a complex and highly adapted fermentation system. In mature sourdough starters microbial selection generates stable communities of lactic acid bacteria and yeasts that:
1. improve bread aroma
2. stabilize fermentation
3. increase the nutritional value of the product.
The combination of whole einkorn and mature sourdough therefore constitutes an interesting model of traditional cereal fermentation with relevant technological and nutritional implications.
The previous sections have illustrated the main microbiological and technological aspects of LiCoLi obtained from einkorn wheat. In the following part some specific aspects of the microbiome of mature sourdough starters are explored in greater depth, with particular attention to the characteristics of whole einkorn wheat LiCoLi, the differences compared with other cereals and the evolutionary dynamics of microbial communities over time.
Part II – In-depth analysis of mature whole einkorn wheat LiCoLi
(stable microbiota, differences between flours and microbial evolution over time)
Introduction
LiCoLi obtained from whole einkorn wheat flour (Triticum monococcum) represents a complex fermentation system characterized by a a selected and relatively stable microbial ecosystem over time. In sourdough starters maintained for many years through regular refreshments, a progressive selection of microorganisms highly adapted to the fermentation environment is observed, with relevant effects on fermentation stability, aromatic profile and technological properties of doughs.
Research on sourdough microbiology has demonstrated that mature sourdough constitutes a selected ecosystem in which yeasts and lactic acid bacteria establish cooperative metabolic relationships.
1. Typical microbiota of mature LiCoLi
1.1 Microbial community of LiCoLi
LiCoLi is mainly dominated by:
1. Lactic acid bacteria (LAB)
2. Osmotolerant yeasts
Among the LAB most frequently observed in mature LiCoLi:
1. Fructilactobacillus sanfranciscensis
2. Lactiplantibacillus plantarum
3. Limosilactobacillus fermentum
4. Leuconostoc citreum
Among the dominant yeasts:
1. Saccharomyces cerevisiae
2. Kazachstania humilis
3. Wickerhamomyces anomalus
These microorganisms are selected because they possess:
1. Tolerance to acidity
2. Ability to metabolize maltose
3. Adaptation to the low oxygen environment of dough
Reference study
De Vuyst L., Van Kerrebroeck S., Leroy F. (2017). Microbial ecology and process technology of sourdough fermentation. DOI: 10.1016/j.tifs.2016.07.018
The review shows that sourdough microbial communities are highly selected and relatively stable.
2. Specific microbiota of einkorn LiCoLi
Einkorn shows biochemical characteristics different from modern wheat:
1. Higher carotenoid content
2. Higher concentration of phenolic compounds
3. Different protein composition
These characteristics influence the microbial composition of fermentation.
The study by Çakır et al. (2020) isolated 32 strains of lactic acid bacteria from einkorn sourdough, including:
1. Lactobacillus crustorum
2. Lactobacillus brevis
3. Lactiplantibacillus plantarum
4. Pediococcus acidilactici
Observed characteristics include:
1. Phytase production
2. Antimicrobial activity
3. Production of aromatic compounds
3. Microbiological differences between einkorn and modern wheat
3.1 Effect of flour on the microbiome
The flour used in sourdough strongly influences microbial composition.
Whole flours of ancient cereals contain:
1. Greater natural microbial biodiversity
2. More enzymes
3. Higher mineral content
Reference study
Minervini F. et al. (2012). Lactic acid bacteria in sourdough fermentation: diversity and technological roles. DOI: 10.1016/j.fm.2012.04.003
The study demonstrates that the type of flour significantly influences the diversity of lactic acid bacteria present in sourdough.
4. Evolution of the microbiome over time
4.1 Initial dynamics
In the early stages of a sourdough starter a microbial succession is observed:
1. Environmental bacteria
2. Opportunistic LAB
3. Specialized sourdough LAB
Study
Ercolini D. et al. (2013). Microbial dynamics during sourdough fermentation. DOI: 10.1111/1750-3841.12128
The study demonstrates that during sourdough maturation a progressive microbial selection occurs until the stabilization of a few dominant species.
4.2 Stabilization in mature sourdough starters
After months or years of regular refreshments the microbiome tends to stabilize because:
1. The best adapted species dominate fermentation
2. Microbial competition eliminates less competitive microorganisms
Study
Van Kerrebroeck S., Maes D., De Vuyst L. (2017). Sucrose utilization by sourdough microorganisms. DOI: 10.1128/AEM.01137-17
The study highlights how some species develop cooperative metabolic strategies that allow stable coexistence within the same ecosystem.
5. Metabolic interactions between yeasts and bacteria
In mature sourdough starters microorganisms establish cooperative metabolic relationships.
Lactic acid bacteria:
1. Degrade maltose
2. Produce organic acids
3. Release nutrients
Yeasts:
1. Produce CO₂
2. Release metabolites usable by LAB
Study
Gobbetti M., De Angelis M., Di Cagno R. (2016). How sourdough may affect the functional characteristics of leavened baked goods. DOI: 10.1016/j.fm.2016.02.012
The study highlights how metabolic cooperation between LAB and yeasts is crucial for aroma development and fermentation stability.
6. Technological implications of mature LiCoLi
A LiCoLi maintained for many years tends to present:
1. Stable fermentation
2. Balanced acidity
3. Complex aromatic production
This can result in:
1. Better control of long fermentations
2. Greater dough predictability
3. Improved aromatic development of bread
7. Combined use of LiCoLi and baker’s yeast in bread doughs
The simultaneous use of Liquid Sourdough Starter (LiCoLi) and fresh baker’s yeast (Saccharomyces cerevisiae) represents a widespread practice in baking, especially when one wishes to combine the aromatic and technological benefits of natural fermentation with greater predictability and speed of leavening.
7.1 Interaction between the two fermentative systems
LiCoLi contains a microbial community composed mainly of:
1. Lactic acid bacteria (LAB)
2. Wild yeasts
Fresh baker’s yeast instead consists almost exclusively of selected strains of Saccharomyces cerevisiae characterized by high fermentative capacity.
When they are used together in the same dough a mixed fermentation system is created in which:
1. The yeasts of baker’s yeast accelerate the production of CO₂ and therefore leavening
2. The lactic acid bacteria of LiCoLi continue to produce organic acids and aromatic metabolites
3. The natural yeasts of LiCoLi contribute to fermentative metabolism but are often less competitive than baker’s yeast
7.2 Effects on fermentation dynamics
The addition of baker’s yeast generally results in:
1. Faster fermentation
2. Greater gas development in the early stages of the dough
3. Reduction of the overall leavening times
In fact, baker’s yeast ferments sugars more rapidly than the wild yeasts naturally present in LiCoLi.
However the presence of lactic acid bacteria keeps lactic fermentation active, producing lactic acid and acetic acid which contribute to flavor development and microbiological stability of the dough.
7.3 Effects on the aromatic profile
LiCoLi contributes to the formation of:
1. Organic acids
2. Esters
3. Aldehydes
4. Volatile aromatic compounds
Baker’s yeast contributes mainly to the production of:
1. Ethanol
2. Fermentative esters
3. Secondary aromatic compounds derived from sugar metabolism
The result is often a bread with a more complex aroma than bread made with baker’s yeast alone, but with more controllable fermentation than pure sourdough.
7.4 Technological effects on the dough
From a technological point of view the combined use of the two fermentation systems can determine:
1. Greater stability of leavening
2. Better development of crumb structure
3. Greater tolerance to fermentation errors
Organic acids produced by lactic acid bacteria also contribute to:
1. Strengthening the gluten network
2. Improving bread shelf life
3. Slowing mold development
In the presence of flours with weaker gluten, such as einkorn, the moderate acidification produced by LAB can help partially stabilize the dough structure.
In the specific case of using LiCoLi made from whole einkorn wheat in combination with fresh compressed brewer’s yeast, a particular technological behavior is often observed. Einkorn has a less elastic and less tenacious protein network than modern wheat, with a lower capacity to retain fermentation gases. The presence of brewer’s yeast rapidly increases CO₂ production, promoting initial dough development, while the lactic acid bacteria in LiCoLi contribute to acidification and the production of metabolites that can improve the dough’s cohesion and rheological stability.
This balance between rapid alcoholic fermentation and slower lactic fermentation can facilitate the management of einkorn doughs, resulting in a more stable crumb structure and a more complex flavor profile than when using brewer’s yeast alone.
7.5 Practical considerations
In baking practice the addition of small quantities of baker’s yeast to LiCoLi is often used to:
1. Reduce production times
2. Improve the regularity of leavening
3. Obtain more predictable results
This technique is particularly useful when:
1. working with difficult flours (such as einkorn or ancient grains)
2. fermenting at variable room temperatures
3. preserving part of the sourdough starter’s aromatic profile while reducing processing times
7.6 Summary of the mixed fermentation system
The combined use of LiCoLi and fresh brewer’s yeast creates a mixed fermentation system in which lactic acid and alcoholic fermentation coexist. In this context, brewer’s yeast accelerates gas production and makes leavening faster and more predictable, while LiCoLi contributes to aromatic development, dough acidification, and microbiological stability.
In the specific case of doughs made with LiCoLi made from whole einkorn wheat, this combination can be particularly useful because it partially compensates for the lower toughness of the einkorn protein network, improving dough management and promoting a balance between volume, crumb structure, and aromatic complexity. The combined use of the two fermentation systems therefore represents an effective technological compromise between fermentation tradition and production process control.
General conclusions
LiCoLi made from whole-wheat einkorn flour represents a complex and highly adapted fermentation system, in which the progressive stabilization of the microbiome plays a fundamental role in the technological, aromatic, and nutritional quality of bread. Available scientific evidence shows that the microbial composition of sourdough is strongly influenced by the flour used, the refreshment regime, and the propagation time, factors that select for communities of lactic acid bacteria and yeasts capable of coexisting relatively stably.
In einkorn, a cereal characterized by nutritional characteristics and a protein structure different from modern wheat, fermentation with LiCoLi is of particular interest because it contributes not only to the aromatic development and shelf life of bread, but also to the improvement of certain nutritional and functional aspects of the dough. Metabolic interactions between LAB and yeasts, through the production of organic acids, volatile compounds, mannitol, and exopolysaccharides, directly influence the structure, softness, and sensory profile of the final product.
When LiCoLi is used in combination with fresh brewer’s yeast, a mixed fermentation system is achieved that combines the advantages of natural fermentation with faster and more consistent leavening. This approach is particularly interesting in whole einkorn wheat doughs, where it can facilitate technological management without completely sacrificing the aromatic complexity typical of sourdough.
Overall, the study of mature LiCoLi made from whole einkorn wheat confirms the value of this fermentation model for both food microbiology and traditional and contemporary breadmaking. It represents a significant example of how microbial biodiversity, raw material quality, and breadmaking practices can be integrated into a system capable of combining cereal identity, technological functionality, and nutritional value.
Related Scientific In-Depth Analysis
A particularly relevant aspect of sourdough fermentation concerns the proteolytic activity of the microbiota and the enzymes present in the flour, which can contribute to the transformation of wheat proteins during prolonged fermentations.
In the specific case of LiCoLi made from whole einkorn wheat, this phenomenon is influenced by the interaction between lactic acid bacteria, endogenous enzymes from the bran, and fermentation conditions. A more in-depth analysis of these biochemical processes is covered in the dedicated article:
Proteolytic Activity of Whole Einkorn Wheat LiCoLi and Gluten Hydrolysis
which describes in detail:
1. the lactic acid bacteria with the highest proteolytic activity
2. the role of whole wheat flour enzymes
3. the effect of long fermentations on the degradation of wheat proteins.
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