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Species and bacterial strains of lactic acid bacteria identified through the culture-dependent method in the four sourdoughs propagated under firm and liquid conditions for 1 (I), 7 (II), 14 (III), 21 (IV), and 28 (V) days. The black and white squares indicate the presence or absence of strains, respectively. The ingredients and technological parameters used for daily sourdough backslopping are reported in Table 1. (A) MA. (B) MB. (C) MC. (D) A.
