TABLE 4.
Species of lactic acid bacteria identified from the doughs (after mixing and before fermentation) and mature sourdoughs (after 10 refreshments) from Triticum turgidum subsp. durum cv. Senatore Cappelli under conventional and organic farming conditions
| Farming systema | Closest relative (% identity [no. of isolates])b | Closest GenBank accession no. |
|---|---|---|
| Doughs | ||
| CONV | Pediococcus pentosaceus (100 [6]) | JN851779.1, JN851781.1 |
| Lactobacillus plantarum (99–100 [2]) | KJ187143.1 | |
| Leuconostoc citreum (100 [2]) | JN851747.1, JN851753 | |
| OMAN | L. plantarum group (99–100 [10]) | KJ187143.1, KM670024.1, HM101316.1, KJ187133.1, KJ802480.1 |
| OLEG | P. pentosaceus (100 [1]) | KM005150.1 |
| L. plantarum (99–100 [9]) | KJ187133.1, KM670024.1 | |
| NOINPUT | Enterococcus lactis (100 [2]) | DQ255948.1 |
| L. plantarum (99% [6]) | KM670024.1, KJ187133.1 | |
| Leuc. citreum (100 [2]) | JN851753.1 | |
| Sourdoughs | ||
| CONV | P. pentosaceus (99 [1]) | JN851781.1 |
| L. plantarum group (99–100 [3]) | EF439682.1, KJ187143.1, KJ802483.1 | |
| Leuc. citreum (99–100 [6]) | JN851747.1, JN851753.1 | |
| OMAN | P. pentosaceus (100 [1]) | KM005150.1 |
| L. plantarum (99–100 [4]) | KM670024.1, EF439682.1 | |
| Leuc. citreum (99–100 [5]) | JN851753.1, JN851747.1 | |
| OLEG | L. plantarum (99–100 [7]) | HM101316.1, KM670024.1, KJ187143.1 |
| Leuc. citreum (99–100 [2]) | JN851753.1 | |
| Lactobacillus brevis (100 [1]) | KJ187173.1 | |
| NOINPUT | P. pentosaceus (99 [1]) | KM005150.1 |
| L. plantarum (99–100 [2]) | KM670024.1, AB819499.1 | |
| Leuc. citreum (99–100 [6]) | JN851753.1, JN851747.1 | |
| Weissella cibaria (100 [1]) | JN851745.1 |
a
Treatments were set according to a completely randomized design with three field replicates. CONV, conventional system; OMAN, organic system with cow manure; OLEG, organic system with green manure; NOINPUT, without inputs (control). Further details were included in Material and methods.
b
Species showing the highest percentage of identity to the strain isolated from sourdough. The percentage of identity was that shown by performing multiple sequence alignments in BLAST.