Table 1.
Types of LAB and yeast species identified from sourdoughs by PCR analysis.
| LAB | % (n = 60) | Yeasts | % (n = 40) |
|---|---|---|---|
| Lactobacillus brevis | 45.0 | Saccharomyces cerevisiae | 27.50 |
| Pediococcus acidilactici | 20.0 | Pichia kudriavzevii | 25.00 |
| Lactobacillus plantarum | 18.3 | Kluyveromyces marxianus | 12.50 |
| Lactobacillus pentosus | 3.3 | Geotrichum candidum | 7.50 |
| Lactobacillus paraplantarum | 1.7 | Kazachstania humilis | 5.00 |
| Lactobacillus paralimentarius | 1.7 | Kazachstania unispora | 5.00 |
| Weissella confusa | 1.7 | Wickerhamomyces anomalus | 5.00 |
| Enterococcus hirae | 3.3 | Candida kefyr | 2.50 |
| Enterococcus faecalis | 1.7 | Candida glabrata | 5.00 |
| L. mesenteroides subsp. mesenteroides | 1.7 | Galactomyces candidum | 2.50 |
| L. mesenteroides subsp. cremoris | 1.7 | Candida tropicalis | 2.50 |