Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

Abstract

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.

Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread

“…Finally, it should be emphasized that LAB isolated from many sourdoughs are difficult to cultivate on common laboratory media. This may be due to these bacteria being selected during repeated sourdough propagation, resulting in a flora with specialized nutrient and growth condition requirements (Hernández-Parada et al 2022;Fu et al 2022).…”

Microbial Preservation and Contamination Control in the Baking Industry

“…This ingredient also serves as a potential reservoir for various microorganisms, including bacteria, fungi, and yeast, which can be present in bread, impacting fermentation and bread quality. Table 1 summarizes the microorganisms found in wheat flour [35].…”