PRJNA284752
Sourdough and ingredients Targeted loci environmental
Lactic acid bacteria are the dominating microorganisms in the sourdough ecosystem. Sourdough may be prepared starting just from flour and water, but sometimes additional ingredients are used in the early fermentation steps. Such additional ingredients may introduce both nutrients and lactic acid bacteria in the sourdough microbial ecosystem. The aim of this project is to assess whether lactic acid bacteria contaminating honey, fruit, grape must, etc. may adapt to and affect the sourdough ecosystem.