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. 2016 Nov 8;7:1770. doi: 10.3389/fmicb.2016.01770

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Copyright © 2016 Celano, De Angelis, Minervini and Gobbetti.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Score and loading plots of first and second principal components after Principal Component Analysis on pH, leavening capacity (delta V), number of lactic acid bacterium strains (LAB strains), percentage of isolates allotted to Lactobacillus curvatus (L. curvatus) or Pediococcus pentosaceus (P. pentosaceus), cell density of lactic acid bacteria enumerated on MRS (MRS) or SDB (SDB), cell density of yeasts (SDA), concentrations of lactic acid, acetic acid, ethanol, individual free amino acids, maltose, glucose, and fructose in the sourdoughs prepared with irradiated (IF) or non-irradiated durum wheat flour (C).