Table 2 Ingredients, technology parameters and cell density of lactic acid bacteria of traditional type I and dried sourdough or baker’s yeast breads made at the pilot plant scale.

From: Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

Bread code	Flour (g)	Water (g)	Sourdough (g)	Lactic acid bacteria* (Log cfu/g)	Baker’s yeast (g)	Time of leavening (h)
Type I sourdough TA
TA1	112.5	67.5	20	7.9 ± 0.1^bc,cd,de,ef	3	1.5
TA2	100	60	40	8.2 ± 0.2^{de,ef,fg,gh,hi}
TA3	87.5	52.5	60	8.4 ± 0.1^fg,gh,hi,ij
TA4	75	45	80	8.5 ± 0.3^gh,hi,ij
TA5	100	60	40	8.2 ± 0.2^{de,ef,fg,gh,hi}	–	4
TA6	87.5	52.5	60	8.4 ± 0.1^fg,gh,hi,ij
TA7	75	45	80	8.5 ± 0.3^gh,hi,ij
Type I sourdough TD
TD1	112.5	67.5	20	8.1 ± 0.2^{cd,de,ef,fg,gh}	3	1.5
TD2	100	60	40	8.3 ± 0.2^{ef,fg,gh,hi,ij}
TD3	87.5	52.5	60	8.5 ± 0.3^gh,hi,ij
TD4	75	45	80	8.7 ± 0.1^ij
TD5	100	60	40	8.3 ± 0.2^{ef,fg,gh,hi,ij}	–	4
TD6	87.5	52.5	60	8.5 ± 0.3^gh,hi,ij
TD7	75	45	80	8.7 ± 0.1^ij
Type I sourdough MTA
MTA1	112.5	67.5	20	7.7 ± 0.2^y,ab,bc,cd	3	1.5
MTA2	100	60	40	8.2 ± 0.2^{de,ef,fg,gh,hi}
MTA3	87.5	52.5	60	8.3 ± 0.1^{ef,fg,gh,hi,ij}
MTA4	75	45	80	8.6 ± 0.3^hi,ij
MTA5	100	60	40	8.2 ± 0.2^{de,ef,fg,gh,hi}	–	4
MTA6	87.5	52.5	60	8.3 ± 0.1^{ef,fg,gh,hi,ij}
MTA7	75	45	80	8.6 ± 0.3^hi,ij
Type I sourdough ALB
ALB1	112.5	67.5	20	7.8 ± 0.3^ab,bc,cd,de	3	1.5
ALB2	100	60	40	8.1 ± 0.3^{cd,de,ef,fg,gh}
ALB3	87.5	52.5	60	8.4 ± 0.1^fg,gh,hi,ij
ALB4	75	45	80	8.6 ± 0.2^hi,ij
ALB5	100	60	40	8.1 ± 0.3^{cd,de,ef,fg,gh}	–	4
ALB6	87.5	52.5	60	8.4 ± 0.1^fg,gh,hi,ij
ALB7	75	45	80	8.6 ± 0.2^hi,ij
Type I sourdough CG
CG1	112.5	67.5	20	7.7 ± 0.3^{y,ab,bc,cd,de}	3	1.5
CG2	100	60	40	8.2 ± 0.3^{de,ef,fg,gh,hi}
CG3	87.5	52.5	60	8.5 ± 0.1^gh,hi,ij
CG4	75	45	80	8.5 ± 0.1^gh,hi,ij
CG5	100	60	40	8.2 ± 0.3^{de,ef,fg,gh,hi}	–	4
CG6	87.5	52.5	60	8.5 ± 0.1^gh,hi,ij
CG7	75	45	80	8.5 ± 0.1^gh,hi,ij
Type I sourdough V
V1	44.4	135.6	20	7.3 ± 0.1^t,w,x,y,z	3	1.5
V2	83.3	66.7	50	7.6 ± 0.2^x,y,z,ab,bc
V3	55.5	44.4	100	7.8 ± 0.2^ab,bc,cd,de	3	1.5
V4	27.7	22.3	150	7.9 ± 0.3^bc,cd,de,ef
V5	–	–	200	8.3 ± 0.1^{ef,fg,gh,hi,ij}
Type I sourdough Vd
Vd1	44.4	135.6	20	6.0 ± 0.2^o	3	1.5
Vd2	83.3	66.7	50	6.5 ± 0.1^p
Vd3	55.5	44.4	100	6.8 ± 0.3^p,q,r,s
Vd4	27.7	22.3	150	6.9 ± 0.2^q,r,s,v
Vd5	–	–	200	7.3 ± 0.1^{t,u,v,w,x,y,z}
Type I sourdough ALA
ALA1	44.4	135.6	20	7.3 ± 0.1^t,u,w,x,y,z	3	1.5
ALA2	83.3	66.7	50	7.6 ± 0.3^x,y,z,ab,bc
ALA3	55.5	44.4	100	7.8 ± 0.2^ab,bc,cd,de
ALA4	27.7	22.3	150	7.9 ± 0.1^bc,cd,de,ef
ALA5	–	–	200	8.3 ± 0.2^{ef,fg,gh,hi,ij}
Type I sourdough ALAd
ALAd1	44.4	135.6	20	6.1 ± 0.2^o	3	1.5
ALAd2	83.3	66.7	50	6.6 ± 0.2^p,q,r
ALAd3	55.5	44.4	100	6.9 ± 0.3^q,s,t,u,v
ALAd4	27.7	22.3	150	7.00 ± 0.1^s,t,u,v,w
ALAd5	–	–	200	7.2 ± 0.2^s,t,u,v,w,x
Type I sourdough BA
BA1	44.4	135.6	20	7.4 ± 0.2^x,y,z,ab	3	1.5
BA2	83.3	66.7	50	7.6 ± 0.1^x,y,z,ab,bc
BA3	55.5	44.4	100	7.8 ± 0.2^ab,bc,cd,de
BA4	27.7	22.3	150	8.0 ± 0.1^{bc,cd,de,ef,fg}
BA5	–	–	200	8.4 ± 0.3^fg,gh,hi,ij
Type I sourdough BAd
BAd1	44.4	135.6	20	6.0 ± 0.3^o	3	1.5
BAd2	83.3	66.7	50	6.5 ± 0.1^p,r
BAd3	55.5	44.4	100	6.9 ± 0.3^q,s,u,v
BAd4	27.7	22.3	150	7.1 ± 0.2^s,t,u,v,w
BAd5	–	–	200	7.3 ± 0.1^t,u,v,w,x,z
Baker’s yeast bread
BY1	111.1^a	88.9	–	3.1 ± 0.1^i,j	4	1.5
BY2				3.0 ± 0.3^h,i,j
BY3				3.0 ± 0.1^h,i
BY4				2.5 ± 0.3^e,f,g
BY5				2.5 ± 0.2^f,g
BY6				3.7 ± 0.2^m
BY7	111.1^b	88.9	–	3.1 ± 0.1^h,i,j	4	1.5
BY8				4.4 ± 0.3ⁿ
BY9				2.6 ± 0.2^f,g
BY10				3.7 ± 0.3^m
BY11	111.1^b	88.9	–	3.5 ± 0.1^k,m	4	1.5
BY12				4.4 ± 0.1ⁿ
Dried sourdough brand A
P1	106.7	88.9	4.4	3.4 ± 0.1^j,k,l,m	–	6
P2	102.2	88.9	8.9	3.1 ± 0.4^i,j,l
P3	71.1	88.9	40.0	3.7 ± 0.2^m
Dried sourdough brand B
P4	106.7	88.9	4.4	2.5 ± 0.2^e,f,g	–	6
P5	102.2	88.9	8.9	2.4 ± 0.4^e,f,g
P6	71.1	88.9	40.0	2.3 ± 0.2^e,f
Dried sourdough brand C
P7	106.7	88.9	4.4	1.5 ± 0.1^a,b	–	6
P8	102.2	88.9	8.9	1.7 ± 0.2^b,c
P9	71.1	88.9	40.0	1.8 ± 0.2^b,c,d
Dried sourdough brand D
P10	106.7	88.9	4.4	2.8 ± 0.4^g,h,i	–	6
P11	102.2	88.9	8.9	2.5 ± 0.3^f,g
P12	71.1	88.9	40.0	2.5 ± 0.1^f,g
Dried sourdough brand E
P13	106.7	88.9	4.4	1.9 ± 0.1^c,d	–	6
P14	102.2	88.9	8.9	2.1 ± 0.2^d,e
P15	71.1	88.9	40.0	1.8 ± 0.1^b,c,d
Dried sourdough brand F
P16	106.7	88.9	4.4	1.2 ± 0.2^a	–	6
P17	102.2	88.9	8.9	1.5 ± 0.2^a,b
P18	71.1	88.9	40.0	1.3 ± 0.4^a
Dried sourdough brand G
P19	106.7	88.9	4.4	3.2 ± 0.2^i,j,k,l	–	6
P20	102.2	88.9	8.9	3.5 ± 0.1^k,l,m
P21	71.1	88.9	40.0	2.7 ± 0.4^f,g,h

^a Triticum aestivum; ^b Triticum durum.
*Cell density of lactic acid bacteria of the sourdough or baker’s yeast breads before the dough was subjected to baking, as estimated by plating on agar media at 30 or 37 °C for 48 h under anaerobiosis. Values are means ± standard deviation of three batches analysed in triplicate (n = 9). Values within a column with different superscript single and/or pairs letters are significantly different (P < 0.05).

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Table 2 Ingredients, technology parameters and cell density of lactic acid bacteria of traditional type I and dried sourdough or baker’s yeast breads made at the pilot plant scale.

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