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. 2020 May 21;11:967. doi: 10.3389/fmicb.2020.00967

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Copyright © 2020 Valerio, Bavaro, Di Biase, Lonigro, Logrieco and Lavermicocca.

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) and the copyright owner(s) 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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Effect of different flour combinations on EPS content (A), pH (B), and TTA (C) of liquid sourdoughs (LSs) obtained by the selected high EPS producer W. cibaria strain C43-11 (dark gray) and the low EPS producer strain L. plantarum ITM21B (light gray) after 15 h fermentation. Ingredients: wheat flour (W) with gluten (Gl) or amaranth flour (Am) or quinoa flour (Q) (ratio 1:1), in the presence or not of sucrose (S) (3% on LS weight). The data are represented as mean ± standard error. Different letters above the columns indicate significant difference among the means of EPS content (A), pH (B), and TTA (C) by Tukey HSD’s test (p < 0.05).