Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

Supplemental material

Files in this Data Supplement:

• Supplemental file 1 - Concentrations of fermentable carbohydrates and total and individual free amino acids in flours used during back slopping of sourdoughs used for the manufacture of traditional/typical Italian breads (Table S1), distribution of dominant lactic acid bacteria species in sourdoughs used for the manufacture of traditional/typical Italian breads (Table S2), and geographical distribution of the nineteen traditional/typical Italian breads whose sourdoughs were analyzed in this study (Fig. S1).
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