title: Metagenome or environmental sample from sourdough bread
organism: food metagenome
description: The consumption and production of sourdough bread have witnessed a significant increase in recent years, driven by its distinct sensory characteristics and the health benefits derived from the microbiota present in sourdough starter. This study investigated the influence of six sourdough starters, each made with a different Brazilian wheat flour, on the final product. Microbial consortium evaluations were conducted for both the raw materials and mature starters. For the final product, analyses encompassing centesimal, physicochemical, rheological, and sensory properties were carried out to characterize aspects of the produced sourdough bread. The analyses revealed that the distinct microbial compositions of the starters impacted the results of the final products. Major variations were observed among breads produced with refined and whole flours, exhibiting distinct sensory attributes, such as the predominant sour taste in whole wheat breads. It is noteworthy that the overall acceptability of the breads differed among those made with each of the starters, highlighting the potential for different microbial consortia to produce breads with peculiar characteristics. Furthermore, the study investigated the levels of sugars, acids, FODMAPs, and bioactive compounds in sourdough breads. It was observed that variations in the concentrations of sugars, acids, ethanol, FODMAPs, and bioactive compounds were more related to the type of flour than to the microbial diversity of the starters, with whole wheat breads showing higher concentrations of phenolics, flavonoids, and antioxidant activity.