Abstract
Sourdough relies on a complex microbial ecosystem mainly characterized by the leavening action of acid-tolerant yeasts and lactic acid bacteria (LAB). Sourdough and its derived bakery goods are worldwide staple foods, particularly in the Mediterranean diet. The microbial diversity of traditional sourdoughs has been related, at different extents, to the raw matrices, the working environment, as well to the conditions faced during food processing. Though microbial region specificity is claimed to improve the unique qualities of traditional products, the definition of a clear relationship between typical sourdough and its associated microbiota is still an open question. In this chapter, we provide an overview of the state-of-art of sourdough microbial diversity with a focus on Italian and Portuguese food productions. In particular, we discuss the main traditional National sourdough bread(s) and other sourdough-based baking products, analyzing the microbial composition and pointing out technological, economic, social and cultural issues. By examining the traditional features of sourdoughs from these countries, we can gain valuable insights into the microbial ecology and evolution of sourdough fermentation and uncover potential connections between microbiota composition and sourdough quality.
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Acknowledgments
The authors would like to acknowledge the COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/; https://www.cost.eu/actions/CA18101/, accessed on August 30th 2023), where the author Pasquale Russo is member of the working groups 2, 3, 6, 7 and 8, and the author João Miguel Rocha is the Chair and Grant Holder Scientific Representative and is supported by COST (European Co-operation in Science and Technology) (https://www.cost.eu/, accessed on August 30th 2023). COST is a funding agency for research and innovation networks. Author João Miguel Rocha also acknowledges the Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal, as well as the support made by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020-UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC). Mariagiovanna Fragasso was supported by the European Union Next-Generation EU [Piano Nazionale di Ripresa e Resilienza (PNRR) – Missione 4 Componente 2, Investimento 1.4 – D.D. 1032 17/06/2022, CN00000022] within the Agritech National Research Centre for Agricultural Technologies.
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Ferreira da Rocha, J.M., Russo, P., Capozzi, V., Fragasso, M., Malcata, F.X. (2024). Sourdough Microbiota Diversity in Southern Europe. In: Ceresino, E.B., Juodeikiene, G., Miescher Schwenninger, S., Ferreira da Rocha, J.M. (eds) Sourdough Microbiota and Starter Cultures for Industry. Springer, Cham. https://doi.org/10.1007/978-3-031-48604-3_2
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DOI: https://doi.org/10.1007/978-3-031-48604-3_2
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