No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to be reached at the end of fermentation, and be indirectly detectable in baked breads. A Quantitative PCR (qPCR) method was developed to discriminate between breads made with and without sourdoughs. Universal primers targeting an approximately 178-bp fragment of the 16S rRNA-encoding gene of lactic acid bacteria were designed, covering the known diversity of sourdough lactic acid bacteria and excluding commonly encountered flour bacterial contaminants. A total of 191 breads either made with traditional type I and dried sourdough and baker's yeast, or by a chemical leavening method were shown to be accurately discriminated by means of qPCR. Discriminating values of gene copy number were only weakly correlated with pH values, and with lactate and acetate concentration, thus questioning the validity of these latter indirect indices. The use of sourdough has to be guaranteed to meet both bakery and consumer expectations, and to fulfil legal requirements; our work presents a reliable authentication method providing a suitable tool to satisfy such requirements.
This research output has an Altmetric Attention Score of 22. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 19 May 2026.
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#2,103,206
of 32,823,022 outputs
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#19,598
of 177,866 outputs
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#31,084
of 344,455 outputs
Outputs of similar age from Scientific Reports
#585
of 4,574 outputs
Altmetric has tracked 32,823,022 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 93rd percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 177,866 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 18.2. This one has done well, scoring higher than 88% of its peers.
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We're also able to compare this research output to 4,574 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 87% of its contemporaries.
