“…The relative abundance of LAB in sourdough starters, compared to other bacterial taxa, has also been observed to influence flavor ( Reese et al, 2020 ), and some specific bacterial species have been linked to sour, roasty, and generally “improved” flavors ( Thiele, Gänzle & Vogel, 2002 ; De Vuyst & Neysens, 2005 ; Ravyts & De Vuyst, 2011 ). There is also evidence to suggest that bacteria such as Leuconostoc mesenteroides and other LAB species can produce dextrans and diacetyl, contributing enhanced bread texture and buttery flavors, respectively ( Decock & Cappelle, 2005 ; Lacaze, Wick & Cappelle, 2007 ; Chen, Levy & Gänzle, 2016 ; Comasio et al, 2019 ; Comasio, Van Kerrebroeck & De Vuyst, 2021 ).…”