TABLE 1.

Main characteristics of 21 Belgian traditional sourdoughs included in this studya

Sample designationProvinceFermentation time (h)Fermentation temp (°C)pHLog CFU/g (SD)No. of LAB isolates recovered
YeastsLAB
D01WW01T01East Flanders10303.837.68 (6.79)8.9 (8.18)40
D02WR01T01West Flanders<24AT4.014.2 (3.84)8.86 (8.74)31
D02WR01T02West Flanders22AT3.803.89 (3.40)9.02 (8.66)26
D02WW01T01West Flanders22AT3.835.72 (4.62)9.15 (8.34)29
D03WW01T01West Flanders4304.127.57 (6.53)8.97 (8.32)40
D04WW01T01Brabant Wallon0AT5.003.12 (3.06)8.29 (8.14)38
D05WW01T01East Flanders24283.637.14 (6.09)8.6 (8.58)40
D06SS01T01Liège221-235.044.55 (3.23)7.67 (6.61)40
D06WW01T01Liège221-234.754.77 (3.85)7.5 (7.59)41
D07WR01T01Hainaut13263.837.46 (6.38)8.67 (8.42)41
D07WR01T02Hainaut13263.867.46 (6.57)8.19 (8.07)40
D07WR02T01Hainaut12AT3.786.98 (5.99)8.9 (7.44)39
D08WW01T01Namur6AT3.806.84 (6.17)7.99 (7.11)40
D09ME01T01Namur<24AT3.787.54 (6.59)8.68 (7.94)41
D10WW01T01Luxembourg4284.095.94 (4.06)8.3 (8.56)9
D10SS01T01Luxembourg4284.285.63 (4.96)8.03 (8.31)15
D10WR01T01Luxembourg4283.965.92 (5.15)8.14 (8.43)7
D11RR01T01Namur12AT3.797.67 (6.88)9.25 (8.38)38
D11WW01T01Namur12AT3.727.26 (6.50)9.08 (8.11)40
D11WW02T01Namur12AT3.857.62 (6.81)9.17 (8.33)40
D11SS01T01Namur12AT3.837.29 (6.69)9.02 (8.19)40
  • a D, depositor; WW, wheat flour; RR, rye flour; SS, spelled flour; WR, mixture of wheat and rye flour; ME, mixture of wheat, rye and spelt flour; T, time of sampling; AT, ambient temperature.