Introduction

Molecular method for the authentication of traditional/typical breads, i.e., sourdough breads, that allows the detection and quantification of DNA of lactic acid bacteria possibly present in bread. In particular, the invention relates to the use of primers which allow to perform a quantitative polymerase chain reaction (qPCR) which allows to verify the cell density of bacteria, advantageously of lactic bacteria, contained in the leavened food products and determine if such density is compatible with sourdough fermentation. The invention also relates to the aforementioned primers and a kit containing them.

Technical features

The optimized quantitative PCR methodology is aimed at discriminating breads containing a significant number of lactic bacteria (natural yeast) from those leavened with leavening agents (such as, for example, brewer’s yeast). Currently there is no method that allows the authentication of natural yeast in bread, after the cooking phase. In fact, the authentication of a naturally leavened bread is based on the manufacturer’s self-declaration on the label. The growing interest and use of natural leavening in the production of bakery leavened products necessitates the need for rapid and effective methods to ascertain the presence of lactic bacteria in traditional / typical breads declared as natural leavening, allowing the authentication of the technology and the product. The method has been shown to accurately classify 191 breads produced with traditional type I sourdough or dried sourdough, brewer’s or chemical yeast. The method is fast (about 3 hours), versatile (applicable in any laboratory) and accurate (> 96%).

Possible Applications

• Companies producing analytical kits and diagnostic material;
• Certification and control bodies, to certify that the product requirements are met.
• Producers of leavened bakery to guarantee the veracity of what is reported on the label and self-declared by the producer, respecting the needs of producers and consumers.

Advantages

• Fast application;
• Uniqueness of the authentication process;
• Highlight any food sophistication/fraud;
• Control of sourdough products;
• Protection of producers and consumers