Table 3 Species and strains of lactic acid bacteria isolated from mature sourdoughs prepared using 10 different tap water, at the end of the last fermentation.

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

 

Aa

B

C

LA

LO

P

T

TA

U

V

Lactobacillus curvatus s1

●

●

  

●

 

●

 

●

●

Lactobacillus plantarum s4

 

●

●

      

●

L. plantarum s5

  

●

●

●

    

●

L. plantarum s6

 

●

●

      

●

L. plantarum s7

  

●

       

L. plantarum s8

 

●

●

      

●

L. plantarum s9

●

    

●

    

L. plantarum s10

●

    

●

    

L. plantarum s11

●

 

●

  

●

    

L. plantarum s12

  

●

       

L. plantarum s13

       

●

  

L. plantarum s14

      

●

 

●

 

L. plantarum s15

       

●

  

Leuconostoc citreum s1

      

●

   

Ln. citreum s2

      

●

 

●

 

Ln. citreum s3

   

●

      

Ln. citreum s4

       

●

  

Ln. citreum s5

      

●

   

Pediococcus acidilactici s1

      

●

   

Pediococcus pentosaceus s2

     

●

    

P. pentosaceus s3

   

●

●

     

P. pentosaceus s4

   

●

●

     

P. pentosaceus s5

 

●

 

●

  

●

●

●

 

P. pentosaceus s6

      

●

●

●

 

P. pentosaceus s7

       

●

  

P. pentosaceus s8

       

●

  

P. pentosaceus s9

      

●

●

●

 

P. pentosaceus s10

       

●

  

P. pentosaceus s11

   

●

●

     

P. pentosaceus s12

   

●

      

P. pentosaceus s13

   

●

      
  1. The dot indicates the presence of strains.
  2. aThe name of each sourdough derived from the tap water used during the preparation of sourdough.
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