Sourdough Microbiota Diversity in Southern Europe

Sourdough relies on a complex microbial ecosystem mainly characterized by the leavening action of acid-tolerant yeasts and lactic acid bacteria (LAB). Sourdough and its derived bakery goods are worldwide staple foods, particularly in the Mediterranean diet. The microbial diversity of traditional sourdoughs has been related, at different extents, to the raw matrices, the working environment, as well to the conditions faced during food processing. Though microbial region specificity is claimed to improve the unique qualities of traditional products, the definition of a clear relationship between typical sourdough and its associated microbiota is still an open question. In this chapter, we provide an overview of the state-of-art of sourdough microbial diversity with a focus on Italian and Portuguese food productions. In particular, we discuss the main traditional National sourdough bread(s) and other sourdough-based baking products, analyzing the microbial composition and pointing out technological, economic, social and cultural issues. By examining the traditional features of sourdoughs from these countries, we can gain valuable insights into the microbial ecology and evolution of sourdough fermentation and uncover potential connections between microbiota composition and sourdough quality.