Microbial characterization of sourdough for sweet baked products in the Campania region (southern Italy) by a polyphasic approach

The microflora of nine sourdoughs used for sweet bakery products underwent preliminary microbiological characterization using lactic acid bacteria (LAB) and yeast enumeration. Five sourdough samples were submitted for microbial identification by culture-dependent techniques employing 16S and 26S rRNA genes sequencing, as well as a culture-independent technique using PCR-DGGE analysis. The LAB species isolated belonged principally to facultative heterofermentative Lactobacillus spp., Leuconostoc spp., and Lactococcus spp. Yeast strains were identified as Saccharomyces cerevisiae, with one exception represented by a strain belonging to Metschnikowia pulcherrima. PCR-DGGE analysis allowed the identification of Streptococcus thermophilus, Lactobacillus sakei, Weissella groceries and Lactobacillus sanfranciscensis among lactic acid bacteria and Saccharomyces cerevisiae and Metschnikowia pulcherrima among yeasts. This polyphasic approach highlighted different levels of biodiversity, from two to eight different typical LAB species, always associated to Saccharomyces cerevisiae, that could be selected to be specifically used in naturally fermented brioche and cornetto preparation.