Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region

The need for a greater diversification of baked products has given rise to the on-going search for yeast and lactic acid bacteria (LAB) strains with optimal baking potential. Thirty-six yeasts and 118 LAB, isolated from nine type I sourdoughs that were sampled in bakeries located in the Marche region (central Italy), were molecularly and phenotypically characterized. The polyphasic approach used revealed the biodiversity of the microbial communities in- vestigated and two yeasts and ten LAB cultures with the potential to be used in sourdough bread-making processes were identified.