Consortium microbial of breads sourdough - Raw sequence reads 16S
The consumption and production of sourdough bread have witnessed a significantincrease in recent years, driven by its distinct sensory characteristics and the healthbenefits derived from the microbiota present in sourdough starter. This studyinvestigated the influence of six sourdough starters, each made with a differentBrazilian wheat flour, on the final product. Microbial consortium evaluations wereconducted for both the raw materials and mature starters. For the final product, analysesencompassing centesimal, physicochemical, rheological, and sensory properties werecarried out to characterize aspects of the produced sourdough bread. The analysesrevealed that the distinct microbial compositions of the starters impacted the results ofthe final products. Major variations were observed among breads produced with refinedand whole flours, exhibiting distinct sensory attributes, such as the predominant sourtaste in whole wheat breads. It is noteworthy that the overall acceptability of the breadsdiffered among those made with each of the starters, highlighting the potential fordifferent microbial consortia to produce breads with peculiar characteristics.Furthermore, the study investigated the levels of sugars, acids, FODMAPs, andbioactive compounds in sourdough breads. It was observed that variations in theconcentrations of sugars, acids, ethanol, FODMAPs, and bioactive compounds weremore related to the type of flour than to the microbial diversity of the starters, withwhole wheat breads showing higher concentrations of phenolics, flavonoids, andantioxidant activity.