Table 1 Chemical and microbiological characteristics of the tap water collected in ten Italian regions§.

From: Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

 

A

B

C

LA

LO

P

T

TA

U

V

Fixed residue at 180 °C (mg/L)

292.0 ± 8.1e

186.4 ± 1.5 h

208.8 ± 0.9 g

361.2 ± 9.9bc

380 ± 9.6b

324.0 ± 5.0d

441.2 ± 3.7a

245.2 ± 1.2 f

348.8 ± 9.8c

285.2 ± 7.7e

Electrical conductivity (µS/cm)

453 ± 4.5 g

291 ± 1.0i

545 ± 1.8d

565 ± 5.4c

571 ± 9.9bc

470 ± 5.3 f

585 ± 9.7b

315 ± 2.1 h

606 ± 9.0a

491 ± 8.6e

Bicarbonate (mg/L)

210 ± 9.7gh

195 ± 9.5 h

335 ± 2.7c

400 ± 3.9a

285 ± 9.0e

220 ± 9.6fg

230 ± 9.4 f

165 ± 1.0i

350 ± 8.5b

300 ± 7.1d

Ca2+ (mg/L)

56.9 ± 4.0de

53.6 ± 3.8ef

99.8 ± 7.0ab

105.7 ± 7.4a

96 ± 6.7b

62.1 ± 4.3d

101.8 ± 7.1ab

48.3 ± 3.4 f

102.1 ± 7.1ab

70.5 ± 4.9c

NO42− (mg/L)

2.6 ± 0.7c

2 ± 0.5c

1.4 ± 0.4c

2.8 ± 0.7c

34.8 ± 8.7a

3.1 ± 0.8c

2.7 ± 0.7c

5.6 ± 1.4c

30.8 ± 7.7a

18.9 ± 4.7b

Fl− (mg/L)

0.4 ± 0.1a

<0.1c

<0.1c

<0.1c

<0.1c

0.4 ± 0.1a

0.2 ± 0.0a

<0.1c

0.2 ± 0.0a

<0.1c

Cl− (mg/L)

36.3 ± 3.3a

7.6 ± 0.7c

5.8 ± 0.5c

5.7 ± 0.5c

32 ± 2.9a

33.3 ± 3.0a

33.8 ± 3.0a

13.3 ± 1.2c

22.2 ± 2.0b

12 ± 1.1c

SO42− (mg/L)

58.4 ± 7.6b

8.4 ± 1.1 f

3.2 ± 0.4 f

16.5 ± 2.1e

46 ± 6.0c

59.8 ± 7.8b

120 ± 15.6a

35.7 ± 4.6d

34.8 ± 4.5d

25.7 ± 3.3de

Na+ (mg/L)

34.3 ± 3.4a

8.3 ± 0.8e

19.1 ± 1.9 cd

4 ± 0.4e

13.6 ± 1.4de

33.7 ± 3.4a

23 ± 2.3bc

10.8 ± 1.1e

30.2 ± 3.0ab

5.9 ± 0.6e

K+ (mg/L)

6.7 ± 0.7b

1.7 ± 0.2b

23.8 ± 2.4a

0.9 ± 0.1b

1.6 ± 0.2b

6.7 ± 0.7b

1.7 ± 0.2b

2.8 ± 0.3b

2.5 ± 0.3b

1 ± 0.1b

Mg2+ (mg/L)

14.1 ± 1.1bc

6.8 ± 0.5c

4.9 ± 0.4c

19.4 ± 1.6b

20.8 ± 1.7ab

13.9 ± 1.1bc

14.4 ± 1.2bc

11.9 ± 1.0bc

13.4 ± 1.1bc

28.4 ± 2.3a

pH

8.1 ± 0.2a

7.9 ± 0.2b

7.8 ± 0.2bc

7.9 ± 0.2b

7.8 ± 0.2bc

7.7 ± 0.2c

7.5 ± 0.2d

7.8 ± 0.2bc

7.3 ± 0.2e

7.9 ± 0.2b

Hardness (mg of CaCO3/L)

200 ± 9.9e

162 ± 8.8 f

269 ± 6.8d

343 ± 6.3a

325 ± 9.0ab

212 ± 9.5e

313 ± 9.7b

169 ± 8.6 f

310 ± 6.7b

293 ± 7.4c

SAR*

1.06 ± 0.06a

0.28 ± 0.04e

0.51 ± 0.08c

0.09 ± 0.05 f

0.33 ± 0.06de

1.01 ± 0.05a

0.57 ± 0.09c

0.36 ± 0.05d

0.75 ± 0.0b

0.15 ± 0.07 f

HPC¥ at 22 °C

3.3 ± 0.1b

4.2 ± 0.3a

1.6 ± 0.1d

n.d.†

1.0 ± 0.2d

2.9 ± 0.2bc

n.d.

3.3 ± 0.3b

2.6 ± 0.3c

n.d.

HPC at 37 °C

2.1 ± 0.2b

3.4 ± 0.2a

0.8c

n.d.

n.d.

2.3 ± 0.3b

n.d.

1.0 ± 0.2c

2.6 ± 0.1b

0.9 ± 0.2c

  1. §Each region is coded according to the Results section, first paragraph.
  2. *SAR, Sodium adsorption ratio, calculated as the ratio between sodium concentration (expressed in milliequivalent/L) and the square root of half the sum of magnesium and calcium concentrations (expressed in milliequivalent/L).
  3. ¥HPC, heterotrophic plate count determined at 22 °C (aerobic psychrophilic microorganisms) and 37 °C (aerobic mesophilic microorganisms).
  4. †n.d., not detected.
  5. Mean values (±S.D.) in the same row with a common letter were not significantly different at a P value of 0.05.
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