Italian bakery products obtained with sour dough : Characterization of the typical microflora

A general view of the differences and important properties (microbial, organoleptic and nutritional) of the sour dough technology is given. The microbiological pattern (yeasts, lactic acid bacteria, other bacteria, bacteriophages) from the qualitative and quantitative point of view is described. A hypothesis is proposed in order to differentiate the microbial associations involved in sour dough- a) strict association, including the doughs of Panettone, Pandoro, Colomba, Veneziana cakes, brioches, SanFrancisco bread, characterized by a mutualistic relationship between Lactobacillus sanfrancisco and Candida holmii or Saccharomyces exiguus; b) weak association, including the doughs of most wheat and rye breads, crackers, characterized by a competitive state among different species of lactobacilli, lactococci and yeasts. The situation of the Italian bread and baking industry is briefly discussed. In conclusion the importance of a common terminology; statutory regulations to protect the sour dough products; more research possibly in collaboration with EEC countries are shown.