Sourdough Microbiota Diversity in Central Europe

In Central Europe mixed wheat-rye, rye, and gluten-free bread are produced in traditional technology based on sourdough fermentation. The sourdough contains unique cocktail of different microorganisms, mainly lactic acid bacteria and yeasts. Its composition is influenced by many factors, namely technological parameters, production environment, flours and other ingredients used in the production. Each of the aforementioned factors directly depends on the artisanal tradition, and thus the region in which the process is carried out. In this chapter, we focus on: (i) factors determining the diversification of sourdough microbiota; (ii) microbial diversity of wheat and rye sourdoughs originated from Central Europe; (iii) the role of sourdough microbiota in production of gluten-free bread and bakery products in Central Europe, and (iv) methods of their analysis.