TABLE 2

Species of bacteria identified from the four sourdoughs propagated under firm and liquid conditions for various times

SourdoughClosest relative (% identity)a/no. of strainsNo. of clustersbConditions and times of backsloppingcAccession no. (no. of clusters)
MAL. plantarum (100)/21, 2F I, II, III, IV, V; L Igb|JN851804.1 (1, 2)
L. citreum (99–100)/53, 5, 6, 9, 10F I, II, III, IV, V; L I, II, III, IV, Vref|NR_074694.1 (3, 5), gb|JN851752.1 (6), gb|JN851747.1 (9, 10)
Leuconostoc lactis (100)/34, 7, 15F II, III, IV, V; L IIIgb|KC545927.1 (4, 15), gb|KC836716.1 (7)
Lactococcus lactis (100)/114F IIIgb|KC692209.1 (14)
L. mesenteroides (99–100)/28, 13F I, II, III, IV; L I, II, III, IVgb|KC292492.1 (8), gb|JN863609.1 (13)
W. cibaria (99–100)/211, 12F I; L Igb|JN851745.1 (11, 12)
MBL. plantarum (100)/21, NCF III, IV, V; L IIIgb|JN851804.1 (1), gb|JN851776.1 (NC)
L. citreum (99–100)/62, 4, 5, 6, 7, 8F I, II, III, IV, V; L I, II, III, IV, Vgb|KC836690.1 (2), HM058995.1 (4), gb|JN851747.1 (5, 7, 8), gb|JN851752.1 (6)
L. sanfranciscensis (100)/13F I, II, III; L Igb|JN851759.1 (3)
L. sakei (99)/1NCF IIIgb|KF193896.1 (NC)
L. brevis (99)/1NCF IIIgb|JN863602.1 (NC)
L. mesenteroides (99)/19F IV; L IIIgb|KF148692.1 (9)
Lactococcus lactis (99)/1NCF IIIgb|CP004884.1 (NC)
MCL. plantarum (99–100)/31, 10, 11F I, II, III, IV, V; L I, II, III, IV, Vgb|JN851775.1 (1), gb|JN851804.1 (10), gb|JN851803.1 (11)
L. citreum (99–100)/52, 3, 5, 6, NCF I, II, III, IV, V; L I, II, III, IV, Vgb|KC836690.1 (2, 5, NC), gb|JN851753.1 (3) ref|NR_074694.1 (6)
L. brevis (100)/24, 9F I, II, III, IV, V; L I, II, IIIgb|JN863602.1 (4, 9)
L. mesenteroides (100)/27, 8F I, II, III, IV; L I, II, III, IV, Vgb|KC542404.1 (7), gb|JN863609.1 (8)
W. cibaria (100)/1NCL Igb|JN851745.1 (NC)
AL. plantarum (99)/31, 2, 9F I, II, III, IV, V; L I, IIgb|GU138593.1 (1, 2), gb|JN851803.1 (9)
L. citreum (99–100)/103, 4, 6, 11, 12, 14, 15, NC (3)F I, II, III, IV, V; L I, II, III, IV, Vgb|KF149766.1 (3, 12, 4, 15, NC) gb|KC836690.1 (6, 11, NC) gb|JN851753.1 (4), gb|KF150181.1 (NC)
L. sanfranciscensis (99–100)/25, 7F I, II, III, IV; L Igb|JN851754.1 (5, 7)
Leuconostoc lactis (99)/18L Vgb|KF193923.1 (8)
L. mesenteroides (100)/210, 13L I, II, III, IVgb|JN863609.1 (10, 13)
  • a Species showing the highest identity to the strain isolated from sourdough. The percent identity was found by performing multiple-sequence alignments in BLAST. Identification was carried out by 16S rRNA, recA, or pheS gene sequencing.

  • b Numbers of RAPD-PCR clusters. NC, not clustered.

  • c The ingredients and technological parameters used for daily sourdough backslopping are reported in Table 1. Times were as follows: 1 (I), 7 (II), 14 (III), 21 (IV), and 28 (V) days.