Probiotics from sourdough

The main objective of this study is to investigate the complete sequencing of the genomes of sourdough isolates, with the purpose of acquiring valuable knowledge about their genetic composition. By decoding the genetic information of these isolates, we were able to reveal the particular genes accountable for the synthesis of complex carbohydrates and exopolysaccharides, which are vital for determining the composition and consistency of sourdough. Additionally, genes associated with antifungal and antibacterial properties were identified and characterized, and the genes involved in sucrase metabolism were expressed.