Fig 5.

Score and loading plots of first and second principal components and clusters after principal component analysis and cluster analysis based on the microbial community (cell densities of lactic acid bacteria and yeasts, percentage of obligately homofermentative and obligately and facultatively heterofermentative lactic acid bacteria) and biochemical (pH, organic acids, quotient of fermentation, and ethanol) data from sourdoughs used for the manufacture of traditional/typical Italian breads. Clusters I, II, and III are indicated by dotted ellipses and correspond to those shown in Fig. 6. Sourdoughs are indicated by the following alphanumeric codes: Pane di Altamura PDO, A_1, A_2, A_3; Pane di Laterza, B_1, B_2, B_3; Pane di Matera PGI, C_1, C_2, C_3; Pane di Montecalvo Irpino, D_1, D_2, D_3; Pane Casereccio di Reggio Calabria, E_1, E_2, E_3; Pane Casereccio del Molise, F_1, F_2, F_3; Pane Casareccio di Genzano PGI, G_1, G_2, G_3; Bozza Pratese, H_1, H_2, H_3; Pane di Altopascio Tradizionale, I_1, I_2, I_3; Pane di Terni, L_1, L_2, L_3; Bastone di Padova, M_1, M_2, M_3; Coppia Ferrarese PGI, N_1, N_2, N_3; Pane Casereccio Marchigiano, O_1, O_2, O_3; Pane di Cappelli, P_1, P_2, P_3; Moddizzosu, Q_1, Q_2, Q_3; Pane Carasau, R_1, R_2, R_3; Pane nero di Castelvetrano, S_1, S_2, S_3; Pane di Lentini, T_1, T_2, T_3; Pagnotta del Dittaino PDO, U_1, U_2, U_3. Sourdoughs based on Triticum durum flour are indicated by a black circle, whereas sourdoughs based on Triticum aestivum flour are indicated by a white circle. QF, quotient of fermentation; HOF, obligately homofermentative lactic acid bacteria; HEFfa, facultatively heterofermentative lactic acid bacteria; HEFob, obligately heterofermentative lactic acid bacteria; FAA, total free amino acids.