Table 4 Relative abundance (%)* of Firmicutes OTU found in the mature sourdoughs prepared using tap water collected in ten Italian regions, 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

Enterococcus sp

0.000a

0.004 ± 0.005a

0.000b

0.000b

0.000b

0.000b

0.000b

0.000b

0.000b

0.000b

Lactobacillus brevis

16.168 ± 0.718a

0.021 ± 0.002c

0.000c

0.071 ± 0.032c

0.044 ± 0.018c

15.563 ± 0.494a

0.266 ± 0.055b

0.000c

0.233 ± 0.077bc

0.010 ± 0.005c

Lactobacillus curvatus

33.921 ± 0.272d

33.632 ± 1.315d

38.790 ± 0.640c

57.783 ± 5.225b

67.709 ± 3.516b

33.528 ± 0.630d

80.679 ± 3.081a

64.886 ± 0.608b

82.100 ± 0.536a

38.548 ± 0.749c

Lactobacillus fermentum

0.191 ± 0.040e

0.347 ± 0.003d

0.011 ± 0.025 f

33.675 ± 4.360a

23.006 ± 0.753b

0.131 ± 0.020e

0.865 ± 0.123c

0.541 ± 0.064 cd

0.968 ± 0.134c

0.183 ± 0.033e

Lactobacillus paralimentarius

0.322 ± 0.049a

0.000b

0.000b

0.000b

0.000b

0.257 ± 0.149a

0.000b

0.000b

0.000b

0.000b

Lactobacillus plantarum

48.512 ± 0.321b

53.595 ± 0.397a

31.798 ± 0.756d

1.825 ± 0.144 g

1.289 ± 0.092 g

49.782 ± 0.807b

2.875 ± 0.206 f

12.620 ± 0.292e

2.882 ± 0.026 f

46.598 ± 0.165c

Pediococcus pentosaceus

0.335 ± 0.016 f

3.844 ± 0.120c

1.291 ± 0.249e

2.480 ± 0.147d

1.809 ± 0.352e

0.279 ± 0.044 f

7.992 ± 1.070ab

9.637 ± 0.343a

7.643 ± 0.442b

2.711 ± 0.002d

Leuconostoc citreum

0.142 ± 0.009e

2.539 ± 0.605 cd

5.863 ± 0.540a

1.277 ± 0.050d

1.507 ± 0.749d

0.080 ± 0.045 f

3.613 ± 1.085bc

3.471 ± 0.155c

2.847 ± 0.180c

4.532 ± 0.131b

Weissella confusa

0.026 ± 0.008d

4.713 ± 0.660b

19.401 ± 0.831a

2.506 ± 0.479c

4.014 ± 2.518bc

0.013 ± 0.019d

2.570 ± 0.168c

5.888 ± 0.001b

2.197 ± 0.054c

5.620 ± 0.469b

Lactococcus lactis

0.000e

1.305 ± 0.331bcd

2.845 ± 0.219a

0.384 ± 0.076d

0.524 ± 0.439d

0.000e

1.137 ± 0.370bcd

2.948 ± 0.052a

1.126 ± 0.090 cd

1.799 ± 0.010b

Lactobacillales

0.383 ± 0.099a

0.000b

0.000b

0.000b

0.000b

0.366 ± 0.041a

0.003 ± 0.004b

0.000b

0.000b

0.000b

Others

0.000a

0.000a

0.000a

0.000a

0.000a

0.000a

0.000a

0.010 ± 0.003a

0.006 ± 0.002a

0.000a

  1. *Values are the mean (±S.D.) of two analytical replicates performed using DNA extracted from a pool composed of sourdoughs obtained in two parallel and independent series of fermentations. Values in the same row with a common letter were not significantly different at a P value of 0.05.
  2. aThe name of each sourdough derived from the tap water used during the preparation of sourdough.
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