Table 6.
Comparison of the culture-dependent and culture-independent identifications of yeast genera in 17 sourdough samples from backslopped sourdoughs of different origins, indicated as presence (+) or absence (–) through colony identification, rRNA-PCR-DGGE, metagenetics, and metagenomics (only producer E).
| Sourdough sample | Genus identifications | |||||||
|---|---|---|---|---|---|---|---|---|
| Candida | Dekkera | Kazachstania | Pichia | Saccharomyces | Sporobolomyces | Vishniacozyma | Wickerhamomyces | |
| A-UK-R | –/–/– | –/–/– | –/–/– | –/+/– | +/+/+ | –/–/– | –/–/– | –/–/– |
| B-B-R | –/–/– | –/–/– | +/+/+ | –/–/– | –/–/– | –/–/– | –/–/– | –/–/– |
| C-B-R | –/–/– | –/–/– | –/–/– | +/+/+ | +/–/– | –/–/– | –/–/– | –/–/– |
| D-F-B | –/–/– | –/–/– | –/–/– | –/–/– | +/+/+ | –/–/– | –/–/+ | –/–/– |
| D-F-K | –/–/– | –/–/– | –/–/– | –/–/+ | +/+/+ | –/–/– | –/–/– | –/–/– |
| D-F-R | –/–/– | –/–/– | –/–/– | –/–/– | +/+/+ | –/–/– | –/–/– | –/–/– |
| D-F-S | –/–/– | –/–/– | –/–/– | –/–/+ | +/+/+ | –/–/– | –/–/– | –/–/– |
| D-F-W | –/–/– | –/–/– | –/–/– | –/–/– | +/+/+ | –/–/– | –/–/– | –/–/– |
| E-B-W | –/–/–/– | –/–/–/– | +/+/+/+ | –/–/–/– | +/–/+/+ | –/–/–/– | –/–/–/– | –/–/+/– |
| E-B-M | –/–/–/– | –/–/–/– | +/+/+/+ | –/–/–/– | +/–/+/+ | –/–/–/– | –/–/–/– | –/–/–/– |
| E-B-R | –/–/–/– | –/–/–/– | +/+/+/+ | –/–/–/– | –/–/–/– | –/–/–/– | –/–/–/– | –/–/–/– |
| E-B-S | –/–/–/– | –/–/–/– | +/+/+/+ | –/–/–/– | +/–/+/+ | –/–/–/– | –/–/–/– | –/–/–/– |
| F-NY-WR | –/–/– | –/–/– | +/+/+ | –/–/– | –/–/– | –/–/– | –/–/– | –/–/– |
| F-NY-WW | –/–/+ | –/–/– | +/+/+ | –/–/– | –/–/+ | –/–/+ | –/–/+ | –/–/– |
| F-NY-R | –/–/– | –/–/– | +/+/+ | –/–/– | –/–/– | –/–/– | –/–/– | –/–/– |
| G-B-W | –/–/– | +/+/+ | –/–/– | –/–/– | –/–/– | –/–/– | –/–/– | –/–/– |
| G-B-WL | –/–/– | +/+/+ | –/–/– | –/+/+ | –/–/– | –/–/– | –/–/– | –/–/+ |
The sample codes are as described in Table 1. When a genus was identified in a sample by at least one of the different methods, a green color was used.