TABLE 3.
Fungal biota composition in sourdough fermentation batches, starters, baker's yeast, and rye flour
| Species | Resulta for the indicated species in each sample
|
No. of clones identified in rye flour (n = 17)d | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Sourdough fermentation batchb
|
Starter
|
Baker's yeast (n = 4) | Rye flour (n = 7) | ||||||||
| A (n = 36) | B (n = 40) | C (n = 38) | C (n = 0)c | D (n = 39) | S1 (n = 4) | S2 (n = 4) | S3 (n = 4) | ||||
| Unculturable ascomycetous yeast | + (0) | + (0) | + (0) | 6 | |||||||
| C. humilis | + (36) | + (4) | + (4) | ||||||||
| C. glabrata | + (19) | ||||||||||
| Cladosporium sp. | 1 | ||||||||||
| Cryptococcus macerans | − (1) | ||||||||||
| Cryptococcus wieringae | − (1) | ||||||||||
| Dekkera bruxellensis | + (0) | 1 | |||||||||
| I. orientalis (anamorph of C. krusei) | + (11) | + (39) | 1 | ||||||||
| S. cerevisiae | + (0) | + (40) | + (8) | + (0) | + (0) | + (4) | + (2) | + (5) | 3 | ||
| S. uvarum | + (2) | 2 | |||||||||
| S. servazii | 1 | ||||||||||
| E. nigrum | + (0) | 2 | |||||||||
a
+, detected by PCR-DGGE; −, not detected by PCR-DGGE; values in parentheses are numbers of colonies detected by culturing and identified by PCR-DGGE by migration distance comparison and/or sequencing of 28S rDNA.
b
Strains were picked from batches A, B, C, and D at fermentation days 9.5, 10, 7, and 16, respectively.
c
Fermentation time was 13 days.
d
Clones identified by PCR-DGGE and/or sequencing of 28S rDNA.