TABLE 1S. Values of ph, total titratable acidity (TTA, ml of 0.1 N NaOH/10 g of dough), lactic and acetic acids (mm), ethanol (M), free amino
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1 TABLE 1S. Values of ph, total titratable acidity (TTA, ml of 0.1 N NaOH/10 g of dough), lactic and acetic acids (mm), ethanol (M), free amino acids (FAA, mg kg -, and cell density (log CFU g - of presumptive lactic acid bacteria (LAB) and yeasts of the seven sourdoughs (MT.A, MT.B, MT.C, MT.D, AM.A, AM.B and VZ) propagated at artisan bakery and laboratory (L) levels for 20 (II) and 80 (V) days. Sourdoughs a ph TTA (ml of 0.1 N NaOH) Lactic acid (mm) Acetic acid (mm) Ethanol (M) FAA (mg kg - LAB (log CFU g - Yeasts (log CFU g - MT.A.II 4.14±0.02 g 9.8±0.3 ef 94±4 c 10±2 fg 0.05±0.01 gh 2462±23 k 8.3±0.2 ab 4.8±0.3 fg MT.A.V 4.10±0.02 gh 10.0±0.5 e 102±2 b 9±1 fg 0.07±0.02 g 2330±34 l 8.1±0.1 b 4.4±0.3 hi MT.A.II.L 3.91±0.01 k 13.2±0.3 a 123±4 a 13±2 e 0.04±0.01 hi 3101±18 d 8.4±0.2 a 2.1±0.1 l MT.A.V.L 3.97±0.02 j 10.3±0.2 de 102±4 b 8±2 gh 0.04±0.02 hi 3283±47 b 8.5±0.2 a 2.0±0.2 l MT.B.II 4.30±0.03 f 8.5±0.2 h 76±5 f 13±3 e 0.02±0.01 ij 3474±20 a 8.2±0.3 ab 4.5±0.3 gh MT.B.V 4.26±0.01 f 9.1±0.4 g 77±1 ef 15±1 de 0.04±0.01 hi 3029±26 e 8.4±0.1 a 4.1±0.2 i MT.B.II.L 4.42±0.02 e 7.3±0.5 k 82±2 e 15±3 de 0.03±0.02 hi 3200±15 c 7.9±0.1 c 3.5±0.2 j MT.B.V.L 4.40±0.03 e 7.3±0.2 k 77±3 ef 10±1 fg 0.02±0.01 i 3500±37 a 8.0±0.3 bc 3.3±0.1 j MT.C.II 4.61±0.03 cd 6.9±0.1 l 92±3 cd 26±1 a 0.08±0.01 g 2574±31 ij 6.9±0.2 f 4.4±0.3 hi MT.C.V 4.60±0.01 d 6.7±0.3 l 82±2 e 24±4 ab 0.08±0.02 g 2934±18 f 6.6±0.3 g 5.0±0.3 f MT.C.II.L 4.67±0.02 c 6.5±0.4 lm 58±5 ij 12±2 ef 0.03±0.01 hi 2156±22 m 6.5±0.1 g 4.5±0.3 gh MT.C.V.L 4.80±0.02 b 6.0±0.4 mn 49±1 k 4±2 hi 0.03±0.01 hi 3013±42 e 6.6±0.2 g 4.5±0.1 gh MT.D.II 4.90±0.01 a 5.4±0.2 o 63±4 hi 10±3 fg 0.36±0.02 a 1529±15 qr 7.1±0.2 ef 6.1±0.2 d MT.D.V 4.89±0.02 a 5.6±0.2 no 56±3 j 13±3 e 0.30±0.02 ab 1727±28 o 6.9±0.3 f 6.6±0.2 bc MT.D.II.L 4.69±0.03 c 6.4±0.4 m 59±5 ij 6±1 hi 0.01±0.01 i 2067±28 n 6.9±0.3 f 2.3±0.3 l MT.D.V.L 4.69±0.02 c 6.2±0.1 m 55±2 j 13±2 e 0.01±0.01 i 2594±17 i 6.9±0.2 f 2.0±0.1 l AM.A.II 3.96±0.01 j 8.4±0.2 hi 73±1 f 21±3 bc 0.23±0.03 c 775±21 v 7.6±0.1 d 6.7±0.2 b AM.A.V 4.00±0.01 ij 8.0±0.3 ij 79±5 e 26±3 a 0.29±0.02 b 783±30 u 7.6±0.2 d 6.8±0.2 b AM.A.II.L 3.95±0.02 j 8.3±0.3 i 62±4 hi 15±4 de 0.19±0.02 d 861±42 t 7.7±0.3 cd 6.4±0.3 c AM.A.V.L 4.03±0.03 hi 7.9±0.5 j 70±3 g 27±2 a 0.16±0.01 de 939±34 s 7.4±0.1 de 6.1±0.3 d AM.B.II 3.94±0.02 j 9.9±0.4 ef 101±4 b 8±2 gh 0.05±0.02 gh 2498±21 k 6.8±0.2 fg 6.0±0.1 de AM.B.V 4.00±0.02 ij 8.8±0.1 gh 97±4 bc 11±1 ef 0.07±0.02 g 2548±28 j 6.7±0.3 g 5.8±0.3 e AM.B.II.L 4.37±0.02 e 6.0±0.3 mn 67±2 gh 3±2 i 0.01±0.01 i 2657±25 h 6.7±0.3 g 2.9±0.2 k AM.B.V.L 4.26±0.01 f 6.8±0.4 l 88±3 d 8±1 gh 0.04±0.02 hi 2768±16 g 7.0±0.2 f 3.8±0.2 l
2 TABLE 1S (continued). Sourdoughs ph TTA (ml of 0.1 N NaOH) Lactic acid (mm) Acetic acid (mm) Ethanol (M) FAA (mg kg - LAB (log CFU g - Yeasts (log CFU g - VZ.II. 3.84±0.03 l 11.1±0.4 b 70±2 g 19±4 c 0.18±0.03 d 1689±30 o 8.5±0.3 a 7.3±0.1 a VZ.V. 3.93±0.02 lk 10.7±0.2 cd 63±5 hi 18±3 cd 0.15±0.01 e 1571±41 p 8.3±0.2 ab 6.0±0.2 de VZ.II.L. 4.10±0.03 gh 9.8±0.2 ef 62±1 hi 13±2 e 0.15±0.02 e 1508±33 r 8.5±0.2 a 6.0±0.3 de VZ.V.L. 3.87±0.02 kl 10.9±0.1 bc 72±2 fg 15±3 de 0.12±0.03 f 1553±19 pq 8.4±0.3 a 5.5±0.3 e a Sourdoughs are identified with the names of the bakery. The ingredients and technology parameters used for daily sourdough back slopping are reported in Table 1. Values are means ± standard deviation of three batches analyzed in duplicate (n = 6). Values within a column with different superscript letters are significantly different (P < 0.05).
3 TABLE 2S. Number of bands in DGGE profiles using primers Lac1/Lac2-GC targeting the region of 16S rdna of lactic acid bacteria, number of bacterial species and strains identified through the culture-dependent method in the seven sourdoughs (MT.A, MT.B, MT.C, MT.D, AM.A, AM.B and VZ) propagated at artisan bakery and laboratory (L) levels for 1 (I), 20 (II), 40 (III), 60 (IV) and 80 (V) days. Sourdoughs a Number of bands Number of bacterial species Number of strains MT.A.I MT.A.II MT.A.III MT.A.IV MT.A.V MT.A.II. L MT.A.III. L MT.A.IV. L MT.A.V. L MT.B.I MT.B.II MT.B.III MT.B.IV MT.B.V MT.B.II. L MT.B.III. L MT.B.IV. L MT.B.V. L MT.C.I MT.C.II MT.C.III MT.C.IV MT.C.V MT.C.II. L MT.C.III. L MT.C.IV. L MT.C.V. L MT.D.I MT.D.II MT.D.III MT.D.IV MT.D.V MT.D.IL. L MT.D.IIL. L MT.D.IV. L MT.D.V. L 3 1 1
4 TABLE 2S. Continued Sourdoughs Number of bands Number of bacterial species Number of strains AM.A.I AM.A.II AM.A.III AM.A.IV AM.A.V AM.A.II. L AM.A.III. L AM.A.IV. L AM.A.V. L AM.B.I AM.B.II AM.B.III AM.B.IV AM.B.V AM.B.II. L AM.B.III. L AM.B.IV. L AM.B.V. L VZ.I VZ.II VZ.III VZ.IV VZ.V VZ.II. L VZ.III. L VZ.IV. L VZ.V. L a Sourdoughs are identified with the names of the bakery. The ingredients and technology parameters used for daily sourdough back slopping are reported in Table 1.
5 Clusters Leuconostoc citreum Lactococcus lactis ssp. lactis Lactobacillus plantarum Leuc. citreum Lactobacillus sakei Lactobacillus sanfranciscensis Lc. Lactis ssp. lactis Pediococcus pentosaceus Weissella cibaria Leuc. citreum Lactobacillus parabrevis Lactobacillus casei Lactobacillus rossiae P. pentosaceus Acetobacter orleanensis A. orleanensis Lc. Lactis ssp. lactis Lactobacillus curvatus P. pentosaceus Lactobacillus brevis L. curvatus W. cibaria MT.A.I B1 MT.D.I C10 MT.B.II C 1 MT.D.IV C10 MT.A.I B10 MT.A.II B9 MT.C.I B4 MT.A.III B2 MT.A.I B4 MT.B.III C10 MT.B.IV C4 MT.D.I C1 AM.B.IV B2 MT.A.II B1 MT.A.III B10 MT.A.V B5 MT.A.IV B4 MT.A.V B1 MT.A.II B4 MT.A.IIIL B2 MT.A.IIL B9 MT.A.IVL B3 MT.A.VL B10 MT.D.I C2 MT.A.IIIL B1 MT.A.IIIL B4 MT.B.V C 7 MT.A.IIIL B7 MT.D.I C7 MT.D.IVL C1 MT.A.IIIL B6 AM.A.I B9 AM.A.II B1 AM.A.III B3 MT.A.II B3 MT.B.IVL C10 AM.B.I B2 MT.C.II B2 MT.D.IIL C1 MT.A.III B4 AM.A.III B1 VZ.II L B7 MT.C.II B8 AM.A.IVL B5 VZ.II B7 VZ.V L B2 AM.A.IV B9 AM.A.I B1 AM.A.IIIL B1 AM.A.IIIL B4 AM.A.IIIL B9 AM.A.V B9 VZ.I B6 VZ.II B4 VZ.II B5 VZ.IV L B3 VZ.IV L B2 VZ.II L B5 VZ.IV L B4 VZ.II L B3 VZ.IV B4 VZ.IV B3 VZ.II B2 VZ.III B10 VZ.IV L B6 VZ.IV B6 VZ.IV L B5 VZ.II L B8 VZ.IV B7 VZ.IV L B7 VZ.IV B10 VZ.III L B5 VZ.III L B6 VZ.II B1 VZ.III L B8 VZ.III L B10 VZ.IV B2 AM.A.II B9 AM.A.IIL B3 AM.A.II B10 MT.D.II C 9 MT.D.IIIL C10 MT.C.IIIL B3 AM.A.I B6 AM.A.IIL B4 MT.C.IV B3 AM.B.I B1 MT.C.II B3 AM.B.IVL B8 AM.B.II B7 MT.C.IIL B9 MT.B.I C Diversity Linkage (%) distance
6 Figure 1S. Dendrogram of combined (primers P4, P7 and M13) RAPD profiles of lactic acid bacteria strains isolated from the seven sourdoughs (MT.A, MT.B, MT.C, MT.D, AM.A, AM.B, and VZ) propagated at artisan bakery and laboratory (L) levels for 1 (I), 20 (II), 40 (III), 60 (IV) and 80 (V) days. Cluster analysis was based on the simple matching coefficient and unweighted pair group method using arithmetic average (UPGMA).
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