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Diversity from the Lactic Acid Bacterium and Yeast Microbiota inside the Switch from Firm- to Liquid-Sourdough FermentationRaffaella Di Cagno,a Erica Pontonio,a Solange Buchin,b Maria De Angelis,a Anna Lattanzi,a Francesca Valerio,c Marco Gobbetti,a Maria CalassoaDepartment of Soil, Plant and Meals Sciences, University of Bari A. Moro, Bari, Italya; INRA, UR 342, Technologie et Analyses Laiti es, Poligny, Franceb; Institute of Sciences of Food Production (ISPA), National Investigation Council (CNR), Bari, ItalycFour regular sort I sourdoughs have been comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) circumstances to mimic the alternative technology options often used for creating baked goods. Immediately after 28 days of propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concen.