Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance

Table 1 Composition of synthetic microbial communities (SMCs). De novo reconstructed Global sourdough (SDG) mimicking a natural sourdough from all omics data and SMC-SD43 mimicking the natural species composition of sourdough SD43. Final composition of SMC reporting the species, cell density found by culturomics in sourdoughs, their classification based on their proportions, and final number of included species

SDG				SMC-SD43
Taxa	Cell density (cfu mL⁻¹)	Group	n. of species	Taxa	Cell density (cfu mL⁻¹)	Group	n. of species
Lactic acid bacteria				Lactic acid bacteria
Lactiplantibacillus plantarum	9.96	Core dominant		Lacticaseibacillus paracasei	2.11	Core subdominant
Limosilactobacillus fermentum	8.45	Core dominant		Lactiplantibacillus plantarum	6.48	Core dominant
Furfurilactobacillus rossiae	5	Core subdominant	4	Lacticaseibacillus rhamnosus	2.48	Core subdominant	7
Pediococcus pentosaceus	3.23	Core subdominant		Fructilactobacillus sanfranciscensis	9.96	Core dominant
				Lactococcus lactis	2.7	Core subdominant
				Leuconostoc citreum	3.18	Core subdominant
				Weissella confusa	8.48	Core dominant
Other bacteria				Other bacteria
Staphylococcus epidermidis	2.48	Satellite	1	Staphylococcus sp.	2	Satellite	1
Yeasts				Yeasts
Saccharomyces cerevisiae	6.23	Core dominant	2	Saccharomyces cerevisiae	6.26	Core dominant	1
Pichia kudriavzevii	5.85	Dispensable dominant

ISSN: 2049-2618