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Home , Coppia Ferrarese, History of bread, Pane di Altamura, Sourdough

Inauguration Library 15 October 2013

Professor of Microbiology at the Department of Soil, Plant and Food Sciences University of Bari, “History of ”

Marco Gobbetti

16 – 17 October, Sankt Vith (Belgium)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life»

For the Egyptians: a piece of merchandise..

For the Egyptians: Sacred value….”a gift of God or the gods”

For the Jews.. sacred and transcendent value

For the Christians..Eucharist

For the Greeks..offered to the Divinity…medicinal purpose

For the Latin.. vehicle for transmitting of the sacrum

For the Romans..sign of purification

Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Influence of the term «bread» on the common lexicon

«Lord»«Companion» (from Old English(from cum vocabulary panis) hlaford) “to earn his bread”

““toremove eat unearnedbread from bread” his mouth” “man cannot live on bread alone”

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough

Egyptians (2000 B.C.) casually discovered a leavened ; used foam of as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII)

Middle Age (1600): dawn of the use of ’s for bread

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Tacuini sanitatis (XI century): “among the six elements needed to keep daily wellness… foods and beverages… “ “…: it improves the wellness but it must be completely fermented …“

(FromTheatrum sanitatis, XI Century)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Pliny the elder wrote: “….Then, normally they do not even heat the dough, but they just use a bit of dough left from the day before, and it is undeniable that , by its nature, is leavened by an acid substance. …“(Pliny the Elder G (1972) Naturalis Historia XVIII, 102-104, edition of Le Biniec H.

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy History and sourdough

Egyptian (2000 B.C.) casually discovered a leavened dough; used foam of beer as a (unconscious) starter for dough leavening Romans (1° century A.D.) used to propagate the sourdough through back-slopping (Plinio il Vecchio, Naturalis Historia XVIII)

Middle Age (1600): dawn of the use of baker’s yeast for bread 1800: found the agents of 1900: sourdough being more and more replaced by baker’s yeast discovery of the sourdough (consumer / industry) 2013

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread as an invaluable good...

ASCB, Comune, serie terza, sec. XIX, mazzo 62 fascicolo 031 - 031.01

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread is good for all...

Celebration of bread, 1928 Milano, Italy (Civic Collection of prints “Achille Bertarelli”)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy And finally came the sweet leavened products

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bread: «The ferment of life»

Nowadays...cultural heritage

Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy What is the sourdough?

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy “A mixture of flour (, , rice, etc…) and , fermented by bacteria and , which are responsible for its capacity to leaven a dough, while contemporarily and unavoidably acidifying it”

(Gobbetti, 1998. Trends Food Sci. Technol.)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy How may contribute to sourdough processes? Homolactic fermentation Heterolactic fermentation

Glucose H + H + Glucose Maltose NADH+H+ NAD Acidification 6P-Gluconate Piruvate (2) Lactate NAD + CO + Moderate increase of 2 NADH + H the volume 5P-Ribulose protein

5P-Xilulose PrtP alkaline Pi biosynthesis Acetyl-P 3P-Glyceraldehyde Acetate ADP oligopeptides ATP ATP amino acids Synthesis of volatile compounds Ethanol Piruvate NADH+H H+ NAD Acidification (1) Lactate amino acids How may yeasts contribute to sourdough processes?

Carbohydrates H2S Suphates/sulfites

H2S Acetaldehyde ATP Carbohydrates Diacetyl Amino acids Pyruvate Acetolactate FBA Diidrissiacetonfosfato 3- P Glyceraldehyde TPI Acetaldehyde Acetyl-CoA Keto acids Ethanol

Ethanol Fatty acids CoA Higher alcohols

Esters Ethanol Fatty acids CO2 Alcohols Fatty acids Esters

Increase of the volume Synthesis of volatile compounds

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Where are from lactic acid bacteria and yeasts?

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Where are from lactic acid bacteria and yeasts?

Ecological parameters

ü Dough yield ü Sourdough (%) used as the inoculum ü NaCl ü Redox potential ü Fermentation time ü Fermentation temperature ü pH ü Number of back- slopping step ü Storage temperature

(Minervini et al., 2013. Int. J. Food Microbiol.)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy How to prepare the sourdough?

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Sourdough: “a mixture of flour and water, fermented by lactic acid bacteria and yeasts, which are responsible for its capacity to leaven a dough” (Gobbetti et al., 1998)

Rye

Triticum durum 0 1 2 5 10

Days of propagation (refreshment) T. aestivum

Sampling Daily sourdough back slopping

(Ercolini et al., 2013. Appl. Environ. Microbiol.)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Classification of

Type I sourdough. Traditional sourdoughs whose microrganisms are kept metabolically active through daily refreshments (three-stage protocol is applied relying on three refreshments over 24 h).

Sourdough

1° refreshment – Water fermentation at ca. Flour 25°C for 5 - 6 h sanfranciscensis L. pontis, L. fructivorans 2° refreshment – L. fermentum, L. brevis Water fermentation at ca. Flour 28°C for 7 - 8 h + Candida milleri, C. holmii, , 3° refreshment – Kazachstania exigua Water fermentation at ca. Flour 25°C for 2 - 3 h

Mature sourdough

Mother sponge stored till using for bread for the next bread-making production

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Classification of sourdoughs

Type II sourdough. Sourdoughs obtained through a unique fermentation step of 15 – 20 h followed by storage for many days. These sourdoughs are generally liquid (DY of ca. 200) and they are produced at the industrial level using bioreactors or tanks at a controlled temperature that exceeds 30°. Type II sourdoughs are used for dough acidification, and as dough improvers.

Lactobacillus panis L. reuteri, L. johnsonii, Commercial baker’s yeast L. pontis, L. brevis +

1° refreshment for 15 – 20 h at ca. > 30°C

(Gobbetti and Gaenzle, 2013. In Handbook on Sourdough Biotechnology, Springer)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Classification of sourdoughs

Type III sourdough. Type II liquid sourdoughs, which are dried/ stabilized after preparation, are named tipe III. They are manly used at the industrial level manufactured by sourdough fermentation with subsequent water evaporation leading to dried preparations which are used as acidifier supplements and aroma carriers.

Pediococcus pentosaceus L. plantarum, L. brevis

Type III

1° refreshment for 15 – 20 h at ca. > 30°C Type II

(Gobbetti and Gaenzle, 2013. In Handbook on Sourdough Biotechnology, Springer)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy How diverse is the sourdough compared to the other starters used for making fermented foods and beverages?

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Microbial biodiversity and fermented foods

Soft and semi-soft cheeses Commercial starters: industrial preparations composed by one or more defined microbial species

Streptococcus thermophilus

Yogurt and fermented

Lactobacillus plantarum St. thermophilus L. pentosus Lactobacillus delbrueckii subsp. bulagaricus

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Bastone di Padova

ü L. plantarum (1) ü L. paralimentarius (4) ü Leuc. mesenteroides (1)

Pane casereccio Marchigiano

Pane Carasau

ü L. plantarum (2) ü L. casei (1) ü L. sanfranciscensis (1) ü P. inopinatus (2) ü P. pentosaceus (1) ü L. plantarum (7) ü L. brevis (1) ü Lc. lactis (1) ü W. paramesenteroides (1) ü Leuc. mesenteroides (1)

Department of Soil, Plant and Food Science, University of Bari, Italy Inter-species biodiversity Natural starter: artisan preparation composed by mixed populations of different

Whey Culture - 3%

26 Dairy farms

(Solieri et et al., 2012. Syst. Appl. Microbiol. 35, 270-277)

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy “Bulding up the sourdough library”

Source of sourdough Protocols biodiversity for bread

History and main features of the bread

Back-slopping protocols

Biochemical traits of the sourdough Lactic acid bacteria and yeasts

Tree Diagram for 15 Cases identified and biotyped Unweighted pair-group average • Culture collection Percent disagreement

SC.B1 SC.B3 • Sourdough stocks SC.B4 SC.B6 SC.B7 SC.B5 SC.B14 SC.B8 SC.B9 SC.B10 SC.B11 SC.B15 SC.B12 SC.B13 SC.B2

0% 10% 20% 30% Linkage Distance

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Mapping of typical and traditional Italian baked goods

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Typical and Traditional Italian sourdough - Library I

Department of Soil, Plant and Food Science, University of Bari, Italy Typical and traditional Italian sourdough sweet baked goods - Library II

Department of Soil, Plant and Food Science, University of Bari, Italy Some information on the main technology and microbiology traits

Department of Soil, Plant and Food Science, University of Bari, Italy Durum wheat flour and Pane di PDO (Puglia) water 18-25°C, 24 h

Back-slopping (addition At least three times of flour and water, and )

Sourdough

Durum wheat flour, , Kneading (20 min) water 18-25°C, 90 min

Portioning and shaping

18-25°C, 30 min

Shaping

18-25°C, 15 min

Baking (250°C, for about 1 h)

Packaging

Department of Soil, Plant and Food Science, University of Bari, Italy Technology parameters of the 19 Italian typical/traditional breads (I) Breads Type of NaCl (%) ’ Sourdough Number of Backslopping Fermentation Ovene floura yeast (%) (% ) backslopping (time and (time and (time and steps temperature)b temperature)c temperature)d T.d. 2.0 0 20 3 10 ; 25 120 – 140; 18 – 60;250 w or g PDO 25 Pane di Laterza T.d. 2.0 0 28 1 6 – 7 ; 25 120-360; 18 – 80 - 90;230 w 25 Pane di Matera PGI T.d. 2.5 – 3.0 0 10 2 6 – 7 ; 25 90; 18 – 25 120;280 w or g Pane di Montecalvo T.a./T.d. 2.0 0 20 2 6 – 7; 25 150 – 210; 18 – w Irpino (20/80%) 25 Pane casereccio di T.a. 1.5 – 2.0 0 50 2-3 3606 – 7;18 – 25 15; 220 e Reggio Calabria Pane casereccio del T.a. 2.0 0 30 2 – 3 10; 18 – 25 240 4 ;25 90;260 g Molise Pane casareccio di T.a. 2.0 0.4* 1.5 1 62 ;30 100 – 120; 27 - 35 – 80;300 – w Genzano PGI 30 320 Bozza Pratese T.a. 0 0 20 1 15; 11 60;27 – 30 60;220 n.i. Pane di Altopascio T.a. 0 0 40 1 24 ; 8 – 10 60 – 120;20 – 50 – 50; 220 – n.i. Tradizionale 25 240 1 aT.d., Triticum durum; T.a., Triticum aestivum. bFirst number indicates the length of backslopping (h), whereas the second indicates the temperature (°C) of incubation. Mature sourdough, i.e. the one obtained after the last backslopping, was subjected to analyses. cFirst number indicates the length of fermentation before baking, expressed in hours, whereas the second indicates the temperature (° C) of incubation. dFirst number indicates the length of baking step, expressed in hours, whereas the second indicates the temperature of baking. ew, wood stove; g, gas ; e, electric oven; n.i., the type of oven is not indicated. *Baker’s yeast is used also during backslopping. Technology parameters of the 19 Italian typical/traditional breads (II) Breads Type of NaCl (%) Bakers’ Sourdough Number of Backslopping Fermentation Baking Ovene floura yeast (%) (% ) backslopping (time and (time and (time and steps temperature)b temperature)c temperature)d Pane di Terni T.a. 0 0 14 1 8 – 16; 15 - 18 120 - 180, 27 – 50; 220 w 30 Bastone di Padova T.a. 2.0 0.6* 45 1 18 ; 25 – 30 240 4 ; 27 – 28 20 – 24; 200 n.i. PGI T.a. 2.0 0.5 10 1 12;18 – 25 70 – 90; 18 - 25 25; 210–230 n.i. Pane casereccio T.a. 2.0 0 33 1 6 – 7;20 – 25 360 6;20 - 25 30 – 40; 230 n.i. Marchigiano Pane di Cappelli T.d. 1.5 0 25 2 4;26 300 5; 28 – 30 60; 220 w or g Moddizzosu T.d. 1.8 – 2.0 0 30 1 10 – 12; 18 – 25 1803 – 4; 18 – 25 40 – 60; 250 – n.i. 280 T.d. 1.0 – 2.0 0 30 1 10 – 12;27 300 5;20°C 2; 540 n.i. 5 – 10; 500 Pane nero di T.d. 1.5 0 1 1 – 2 8 – 12; 1803 h, 18 – 25 60 1; 300 w Castelvetrano 25 – 27 Pane di Lentini T.d. 2.0 0 20 2 10-12; 25 2180 – 4 ;25 45 – 60; 250 – w 300 Pagnotta del Dittaino T.d. 2.0 0 15 – 18 1 5;18 – 25 3004- 5; 18-25 60 1; 230 w PDO 1 aT.d., Triticum durum; T.a., Triticum aestivum. bFirst number indicates the length of backslopping (h), whereas the second indicates the temperature (°C) of incubation. Mature sourdough, i.e. the one obtained after the last backslopping, was subjected to analyses. cFirst number indicates the length of fermentation (min) before baking, expressed in hours, whereas the second indicates the temperature (° C) of incubation. dFirst number indicates the length of baking step, expressed in hours, whereas the second indicates the temperature of baking. ew, wood stove; g, gas oven; e, electric oven; n.i., the type of oven is not indicated. *Baker’s yeast is used also during backslopping. Overview on some main technology parameters used for making typical and traditional Italian sourdough breads

Parameters % on total number of bread studied

Use of durum wheat 52

Wheat cultivar not specified 84

Use of sourdough only 73

Use of bakers’ yeast in the final resting step 26

Just one back-slopping before production 58

Addition of salt 84

Just one resting step 52

Department of BiologiaBuilding e Chimicaup the “ItalianAgro-Forestale Sourdough ed Library”Ambientale – University of Bari, Italy Biochemical characterization of the 19 Italian sourdough breads

Sourdoughs pH Lactic acid (mM) Fermentation Free amino acids (mM) quotient (mg/kg) Pane di Altamura PDO 4.03±0.02 82.0±3.6 17.6±0.8 4.6±0.91 612.2±30.61 Pane di Laterza 4.05±0.01 79.0±3.9 15.0±0.7 5.3±0.92 669.1±33.04 Pane di Matera PGI 4.21±0.01 68.5±2.8 17.6±0.6 3.9±0.30 555.6±27.08 Pane di Montecalvo Irpino 4.17±0.03 84.0±4.2 18.8±0.9 4.5±0.93 562.2±28.11 Pane casereccio di Reggio Calabria 4.28±0.02 75.3±3.7 14.5±0.7 5.2±0.93 664.0±33.20 Pane casereccio del Molise 3.95±0.07 94.0±4.7 17.0±0.8 5.5±0.90 412.6±20.63 Pane casareccio di Genzano PGI 4.14±0.02 63.7±3.1 12.1±0.6 5.3±0.91 595.4±29.77 Bozza Pratese 3.89±0.01 90.0±4.5 18.8±0.9 4.7±0.90 570.0±28.50 Pane di Altopascio Tradizionale 3.97±0.01 87.3±2.1 6.0±0.3 14.5±0.95 590.9±29.54 Pane di Terni 3.90±0.01 75.0±3.7 16.4±0.8 4.6±0.88 613.5±30.67 Bastone di Padova 3.90±0.01 75.1±2.6 14.0±0.7 5.4±0.91 339.6±16.98 Coppia ferrarese PGI 3.89±0.01 78.5±3.9 18.3±0.9 4.3±0.91 487.1±24.33 Pane casereccio marchigiano 3.97±0.0.01 87.1±4.3 20.6±1 4.2±1.04 763.5±38.17 Pane Cappelli 3.97±0.0.02 75.0±3.7 15.0±0.7 5.0±0.90 361.7±18.08 Moddizzosu 3.87±0.11 84.2±1.9 15.6±0.5 5.4±0.91 624.2±18.48 Pane Carasau 3.97±0.08 80.5±3.1 14.4±0.4 5.6±0.91 608.7±11.50 Pane nero di Castelvetrano 3.74±0.01 78.0±3.9 17.0±0.8 4.6±0.93 1090.5±54.50 Pane di Lentini 3.89±0.02 73.4±3.6 14.5±0.7 5.1±0.89 520.2±26.00 Pagnotta del Dittaino PDO 3.70±0.02 83.2±4.1 15.2±0.7 5.5±0.90 553.4±27.65

Department of Soil, Plant and Food Science, University of Bari, Italy Overview on some biochemical parameters of the typical and traditional Italian sourdough breads

Most (68%) of the sourdoughs have values of pH lower than 4.0

Almost all (except one) the sourdoughs have a quotient of fermentation of 5.5 or below

Most (79%) of the sourdoughs have concentration of free amino acids higher than 500 mg/kg

Department of Soil, Plant and Food Science, University of Bari, Italy DGGE profiles of 19 Italian sourdough breads: primers LS2/NL1 for yeasts group

6

5

4 2 3

1. Triticum sp. 1 2. Candida humilis/Kazachstania barnettii/ Kazachstania exigua

3. Candida humilis/Kazachstania barnettii

S S S 4. Candida humilis/Kazachstania barnettii Mk A B C D E F G H I L Mk M N O P Q R S T U Mk 5. Saccharomyces cerevisiae

6. Saccharomyces cerevisiae 9 9

8 8

7 7

6 6 log cfu/g log cfu/g

5 5

Yeast cell numbers in Italian sourdough breads 4 4

3 3 9

8 MEA SDA

7

6 log cfu/g

5

4

3

Department of BiologiaBuilding e Chimicaup the “ItalianAgro-Forestale Sourdough ed Library”Ambientale – University of Bari, Italy Identification of lactic acid bacteria by 16S rDNA gene and RAPD-PCR analyses

Sourdoughs Isolates Strains Species (number of strains)

Pane di Altamura PDO 39 14 W. cibaria (12); W. confusa (1) Pane di Laterza 17 9 L. sanfranciscensis (4); Leuc. citreum (5) Pane di Matera PGI 18 5 L. plantarum (1); Leuc. citreum (4) Pane di Montecalvo Irpino 19 8 L. sanfranciscensis (7) Pane casereccio di Reggio Calabria 19 11 L. sanfranciscensis (1); L. sakei (3) Leuc. mesenteroides (5) Pane casereccio del Molise 24 8 L. sanfranciscensis (7) Pane casareccio di Genzano PGI 22 12 L. plantarum (5); P. pentosaceus (5) Bozza Pratese 28 6 L. sanfranciscensis (4); L. paralimentarius (1) Pane di Altopascio Tradizionale 25 8 L. gallinarum (7); L. sanfranciscensis (1) Pane di Terni 20 9 L. sanfranciscensis (1); L. plantarum (3); Lc. Lactis (3); L. brevis (1) Bastone di Padova 25 8 L. plantarum (1); L. paralimentarius (4); Leuc. mesenteroides (1) Coppia ferrarese PGI 28 7 L. plantarum(4); L. paralimentarius (2) Pane casereccio marchigiano 14 7 L. plantarum (2); L. casei (1); L. sanfranciscensis(1); P. inopinatus (2) Pane Cappelli 18 10 L. sanfranciscensis (6); L. plantarum (2) Moddizzosu 25 17 L. sanfranciscensis(3); L. plantarum(1); L. brevis(7); L. rossiae (3); P. argentinicus (1) Pane Carasau 29 13 P. pentosaceus(1); L. plantarum(7); L. brevis;(1) Lc. lactis (1); W. paramesenteroides (1); Leuc. mesenteroides (1) Pane nero di Castelvetrano 32 9 L. spicheri (3); L. paralimentarius (4); Pane di Lentini 20 9 L. sanfranciscensis (1); L. paralimentarius (4); L. namurensis (1) Pagnotta del Dittaino PDO 10 7 L. sanfranciscensis(4); E. durans(3) 10

9

8

log cfu/g 7

6

Lactic acid bacteria cell numbers in typical and traditional5 Italian sourdough breads

10 mMRS SDB MRS 5 M17 9

8

log cfu/g 7

6

5

Department of Soil, Plant and Food Science, University of Bari, Italy Overview on some microbiological (LAB) parameters of the typical and traditional Italian sourdough breads

The diversity of lactic acid bacteria (LAB) was very elevated (twenty different species were identified)

None of the sourdoughs had the same population of lactic acid bacteria

The number of lactic acid bacteria species varied from one to six per sourdough

The cell number of lactic acid bacteria markedly varied between sourdoughs (107 to 109/g)

Department of Soil, Plant and Food Science, University of Bari, Italy PCA based on the composition of flour and microbial community 7 7 6 6 5 Pane Carasau 5 Pane Carasau 4 4 Pane di Lentini 3 Pane nero di Pane di Lentini 3 Pane Castelvetranonero di Pane casereccio 2 Castelvetrano Moddizzosu Pane casereccio 2 Moddizzosu Marchigiano Pagnotta del Dittaino PDO Marchigiano 1 Pagnotta del Dittaino PDO Pane di Terni 1 PaneCoppia di Terni Pane di 0 Pane di CappelliCoppiaferrarese PGIPane di 0 Pane di Cappelli ferrarese PGI Altopascio Pane di Matera PGI Bastone di PadovaAltopascio -1 BastoneBozza di Padova Pratese tradizionale Factor 2: 12,22% 2: Factor Pane di Matera PGI -1 Bozza Pratese tradizionale Factor 2: 12,22% 2: Factor Pane di Altamura PDO Pane di Laterza Pane casereccio di Pane-2 di AltamuraPane PDO casereccio di ReggioPane di Calabria Laterza Pane Genzanocasereccio PGI di -2 Pane casereccio di Reggio Calabria Pane casereccioGenzano del PGI Molise -3 Pane di MontecalvoPane Irpino casereccio del Molise -3 Pane di Montecalvo Irpino -4 -4 -5 -5 -6 -6 -12 -10 -8 -6 -4 -2 0 2 4 6 8 10 -12 -10 -8 -6 -4 -2 0 2 4 6 8 10 Factor 1: 52,86% Factor 1: 52,86% Department of Soil, Plant and Food Science, University of Bari, Italy PCA based on the process parameters, biochemical characteristics and microbial community 5

4 Panaredda 3 Buondì Nadalin 2 Buccellato di Lucca Mbriagotto 1 di Pasqua P Torcolo SC 0 Pandolce Genovese Veneziana Colomba -1 Ciambella di Mosto Panettone L Cornetto Biscotti di Lagaccio Factor 2: 16,77% 2: Factor -2 Panettone basso -3 Resta di Como

-4

-5

-6 -7 -6 -5 -4 -3 -2 -1 0 1 2 3 4 5 6 Factor 1: 27,19%

Department of Soil, Plant and Food Science, University of Bari, Italy Overview on some microbiological (LAB) parameters of the traditional Italian sourdough sweet leavened baked goods

The diversity of lactic acid bacteria (LAB) was more limited (eleven different species were identified, but eight species were found just occasionally).

Lactobacillus sanfranciscensis was identified in all the sourdoughs, except for Panaredda and Torcolo di San Costanzo. For eleven sourdoughs, all the LAB isolates were allotted to L. sanfranciscensis.

The cell number of lactic acid bacteria markedly varied between sourdoughs (106 to 109/g)

Department of Soil, Plant and Food Science, University of Bari, Italy The main challenge in sourdough biotechnology is to get the right consortium of lactic acid bacteria

Lactic acid bacteria mainly determine the superior quality of the sourdough baked goods

Department of Soil, Plant and Food Science, University of Bari, Italy Lactobacillus sanfranciscensis

(s18)

(s17) (s19)

(s13) (s16) (s24) (s15) (s20) (s23) (s14) (s22) (s21)

(strains belonging to same species)

Lactobacillus sanfranciscensis (species)

Department of Soil, Plant and Food Science, University of Bari, Italy Bread: «The ferment of life»

Nowadays...cultural heritage

Wall painting of the Tomb of Ramesses III, (1570-1070 b. C), XIX Dinasty Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Library of Congress (USA): the largest library in the world ...

A l i b r a r y i s t h e conservatorship of the wise souls, where not only you breathe the dust of centuries, but where you feel the thinking of men ...

- The collections of the Library of Congress include more than 32 million catalogued books and other print materials in 470 languages -

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy Library (Saint-Vith): the first library in the world of sourdoughs ...

A sourdough library is the conservatorship of alive ingredients, where not only you breathe the cultural heritage of centuries, but where you can still feel the odour of the ferment of life ...

- The collections of the sourdough library include, at this time, about 40 Italian sourdoughs and about 400 strains of lactic acid bacteria and yeasts -

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy