Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough

The diverse metabolites, positively affecting the nutritional, organoleptic and technological traits of leavened baked goods, are produced by different sourdough lactic acid bacteria (LAB) and yeast strains, as the result of their genetic intraspecific diversity. Therefore, the molecular and functional strain‐level characterization of sourdough microbiota is crucial to valorize traditional or origin protected baked end‐products, develop innovative starter cultures and design functional cereal‐based foods. To this aim, the genetic intraspecific diversity of 96 Lactobacillus sanfranciscensis, 65 Kazachstania humilis and three Saccharomyces cerevisiae characterizing Protected Designation of Origin (PDO) Tuscan bread sourdough, was investigated, using P4, P7 and M13 random amplified polymorphic DNA‐polymerase chain reaction (RAPD‐PCR), (GTG)5 repetitive element sequence‐based (rep)‐PCR and inter‐delta region analyses, respectively. Regarding LAB, the combination of P4, P7 and M13 RAPD‐PCR analyses revealed a huge degree of intraspecific variability, discriminating 43 biotypes out of 96 isolates of L. sanfranciscensis. (GTG)5 rep‐PCR showed a discriminatory index of 0.95, grouping the 65 K. humilis isolated from PDO Tuscan bread sourdough in 9 biotypes. The high polymorphism among both LAB and yeast isolates of PDO Tuscan bread sourdough outlines a highly complex microbial community structure, whose relative composition and specific physiological characteristics could be responsible for the peculiar organoleptic, rheological, nutritional and potentially nutraceutical features of PDO Tuscan bread.