Abstract

Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life, and other benefits that are important for food producers and consumers. Recent years have seen a growing research interest in the microbiome of bakery sourdoughs. The research objective was to generalize, systematize, and analyze modern data on spontaneous fermentation starters, their production methods, and their role in the technological process at modern bakeries.
The study featured domestic and foreign monographs, research articles, and patents related to various aspects of the production and commercial use of spontaneously fermented baking starters. The search covered publications indexed in PubMed and eLIBRARY.RU in 2000–2022. The sources were selected based on such indicators as completeness, consistency, reliability, and relevance. The obtained data were analyzed and systematized in line with the method of apperception and holography.
The analysis focused on the factors that affect the microbiome of baking starter cultures, in particular, spontaneous fermentation. Another aspect included the effect of the raw materials used at the stage of breeding spontaneous fermentation starter cultures on their quality indicators. The transformation of bioactive compounds in the process of sourdough fermentation proved to be an increasingly relevant research matter. Food producers are looking for more effective tools to develop bakery products with specific nutritional properties, e.g., lower glycemic index, increased content of bioactive nutrients, reduced acrylamide content, low gliadin allergenicity, etc.
The isolation and profiling of microorganisms included in the microbiome of spontaneous fermentation sourdough cultures is of practical interest because new strains might produce starter cultures intended for various target audiences.

Keywords

Bakery, bread, sourdough, yeast, sourdough microbiome, taste and aroma of bread, quality, biological effect

REFERENCES

1. Sanina TV, Mikhajlov IA, Veremeenko VN, Shul'zhenko SA. Grain bread production method. Russia patent RU 2170020C1. 2001.
2. Nemirov VV. Gluten-free bread manufacturing method and composition. Russia patent RU 2715592C1. 2020.
3. Soda bread [Internet]. [cited 2022 Dec 16]. Available from: https://en.wikipedia.org/wiki/Soda_bread
4. Magomedov GO, Ryzhenin PYu, Taratukhin AS, Shakhov SV. Method for production of aerated non-yeasted bread of whole-milled wheat grains. Russia patent RU 2569832C1. 2015.
5. Magamedov GO, Zatsepilina NP, Malyutina TN, Dzantieva EEh, Lygin VV. Mechanical aeration of functional bread. Relevant Issues of Improving Technology of Agricultural Production and Processing. 2017;(19):118–120. (In Russ.). https://www.elibrary.ru/ZVKKLH
6. Magomedov GO, Khvostov AA, Zhuravlev AA, Magomedov MG, Taratukhin AS, Plotnikova IV. Formation of whipped yeast-free bread crumb with intensive microwave convective baking. Food Processing: Techniques and Technology. 2022;52(3):426–438. (In Russ.). https://doi.org/10.21603/2074-9414-2022-3-2375
7. Vaulina GA, Evseev NV. Whipped quick bread. Russia patent RU 2683545C1. 2019.
8. Afanasʹeva OV. Microbiology of bakery production. St. Petersburg: Beresta; 2003. 220 p. (In Russ.).
9. Lahue C, Madden AA, Dunn RR, Heil CS. History and domestication of Saccharomyces cerevisiae in bread baking. Frontiers in Genetics. 2020;11. https://doi.org/10.3389/fgene.2020.584718
10. Meledina TV, Davydenko SG, Golovinskaia OV, Shestopalova IA, Morozov AA. New yeast strain in baking industry. Food Processing: Techniques and Technology. 2018;48(4):59–65. (In Russ.). https://doi.org/10.21603/2074-9414-2018-4-59-65
11. Gänzle MG. BREAD | Sourdough bread. In: Batt CA, Tortorello ML, editors. Encyclopedia of food microbiology. Academic Press; 2014. pp. 309–315. https://doi.org/10.1016/B978-0-12-384730-0.00045-8
12. Winters M, Panayotides D, Bayrak M, Rémont G, Viejo CG, Liu D, et al. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread. Journal of Applied Microbiology. 2019;127(3):778–793. https://doi.org/10.1111/jam.14349
13. Garcia-Hernandez A, Roldan-Cruz C, Vernon-Carter EJ, Alvarez-Ramirez J. Effects of leavening agent and time on bread texture and in vitro starch digestibility. Journal of Food Science and Technology. 2022;59(5):1922–1930. https://doi.org/10.1007/s13197-021-05206-1
14. Zharkova IM, Safonova YuA. Substantiation of rational dosage of “Evitalia” sourdough culture for gluten-free bread from amaranth flour. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(3):174–181. (In Russ.). https://www.elibrary.ru/ALWMLK
15. Zharkova IM, Kuchmenko TA, Proskurina MA, Roslyakov YuF, Sotnikova VV. Research of a smell of the bread from mix of rye and wheat flour made on different ferments and acidifiers. Bread Products. 2015;(8):47–49. (In Russ.). https://www.elibrary.ru/UAHITP
16. Amann LS, Frank O, Dawid C, Hofmann TF. The sensory-directed elucidation of the key tastants and odorants in sourdough bread crumb. Foods. 2022;11(15). https://doi.org/10.3390/foods11152325
17. Savkina OA, Kuznetsova LI, Pavlovskaya EN, Lokachuk MN, Parakhina OI. Starter compositions for the preparation of different types of starter cultures. Baking in Russia. 2021;(6):41–44. (In Russ.). https://doi.org/10.37443/2073-3569-2021-1-6-41-44
18. Vershinina OI, Roslyakov YuF, Gonchar VV, Ilchishina NV. New technology for preparing acidophilic steread with improved biotechnological properties. The Journal of Almaty Technological University. 2021;(1):5–11. (In Russ.). https://doi.org/10.48184/2304-568X-2021-1-5-11
19. Nevskaya EV, Borodulin DM, Potekha VL, Nevskiy AA, Lobasenko BA, Shulbaeva MT. Development of integrated technology and assortment of long-life rye-wheat bakery products. Foods and Raw Materials. 2018;6(1):99–109. https://doi.org/10.21603/2308-4057-2018-1-99-109
20. Gur’ev SS, Popov VS. Properties of starter cultures based on non-traditional flours. Food Processing: Techniques and Technology. 2021;51(3):470–479. (In Russ.). https://doi.org/10.21603/2074-9414-2021-3-470-479
21. Xu D, Zhang Y, Tang K, Hu Y, Xu X, Gänzle MG. Effect of mixed cultures of yeast and lactobacilli on the quality of wheat sourdough bread. Frontiers in Microbiology. 2019;10. https://doi.org/10.3389/fmicb.2019.02113
22. Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, et al. Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety. 2020;19(1):184–217. https://doi.org/10.1111/1541-4337.12520
23. Katsi P, Kosma IS, Michailidou S, Argiriou A, Badeka AV, Kontominas MG. Characterization of artisanal spontaneous sourdough wheat bread from Central Greece: Evaluation of physico-chemical, microbiological and sensory properties in relation to conventional yeast leavened wheat bread. Foods. 2021;10(3). https://doi.org/10.3390/foods10030635
24. Jin J, Nguyen TTH, Humayun S, Park SH, Oh H, Lim S, et al. Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus. Food Chemistry. 2021;345. https://doi.org/10.1016/j.foodchem.2020.128787
25. Bolarinwa IF, Hanis-Syazwani MG, Muhammad K. Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum. Foods and Raw Materials. 2019;7(1):131–142. https://doi.org/10.21603/2308-4057-2019-1-131-142
26. Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, et al. Techno-functional performance of emmer, spelt and khorasan in spontaneously fermented sourdough bread. Foods. 2022;11(23). https://doi.org/10.3390/foods11233927
27. Kwon J-G, Park S-H, Kwak J-E, Cho JH, Kim G, Lee D, et al. Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects. Frontiers in Microbiology. 2022;13. https://doi.org/10.3389/fmicb.2022.989421
28. Gobbetti M, de Angelis M, di Cagno R, Calasso M, Archetti G, Rizzello CG. Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology. 2019;302:103–113. https://doi.org/10.1016/j.ijfoodmicro.2018.05.018
29. Galli V, Venturi M, Guerrini S, Blandino M, Luti S, Pazzagli L, et al. Antioxidant properties of sourdoughs made with whole grain flours of hull-less barley or conventional and pigmented wheat and by selected lactobacilli strains. Foods. 2020;9(5). https://doi.org/10.3390/foods9050640
30. Milanović V, Osimani A, Garofalo C, Belleggia L, Maoloni A, Cardinali F, et al. Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry. PLoS ONE. 2020;15(7). https://doi.org/10.1371/journal.pone.0236190
31. Carbó R, Gordún E, Fernández A, Ginovart M. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. Food Science and Technology International. 2020;26(4):344–352. https://doi.org/10.1177/1082013219895357
32. Collection of pure cultures [Internet]. [cited 2022 Dec 16]. Available from: https://gosniihp.ru/produktsiya-i-uslugi/muzey-chistyh-kultur-promyshlenno-tsennyh-mikroorganizmov
33. de Vuyst L, van Kerrebroeck S, Leroy F. Microbial ecology and process technology of sourdough fermentation. Advances in Applied Microbiology. 2017;100:49–160. https://doi.org/10.1016/bs.aambs.2017.02.003
34. de Vuyst L, Comasio A, van Kerrebroeck S. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Critical Reviews in Food Science and Nutrition. 2023;63(15):2447–2479. https://doi.org/10.1080/10408398.2021.1976100
35. Khlestkin VK, Lockachuk MN, Savkina OA, Kuznetsova LI, Pavlovskaya EN, Parakhina OI. Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation. Vavilov Journal of Genetics and Breeding. 2022;26(4):385–393. (In Russ.). https://doi.org/10.18699/VJGB-22-47
36. Consumption of mass bread varieties in the Russian Federation declines as demand for high-margin products grows [Internet]. [cited 2022 Dec 27]. Available from: https://finmarket-ru.turbopages.org/finmarket.ru/h/news/5477867
37. Zharkova IM, Proskurina MA, Roslyakov YuF. About the role of ferments and acidifiers in discrete method of production of bread from a mixture of rye and wheat flour. Bread Products. 2015;(6):54–56. (In Russ.). https://www.elibrary.ru/TWTESH
38. Shmalko NA, Roslyakov YuF, Smirnov SO. Method for production of molded rye-wheat bread with amaranth improver. Russia patent RU 2699976C2. 2019.
39. Legkov IS, Kusova IU, Dubtsov GG. Method for manufacture of dry biological rye starter for bread baking. Russia patent RU 2492653C1. 2013.
40. Afanasʹeva OV, Kuznetsova LI, Pavlovskaya EN, Savkina OA. Biological bread sourdough as a way to increase the competitiveness of rye flour bakery products. Baking in Russia. 2009;(6):18–19. (In Russ.). https://www.elibrary.ru/KWYSUF
41. Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, et al. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. MicrobiologyOpen. 2020;9(4). https://doi.org/10.1002/mbo3.1009
42. Galle S. Sourdough: A tool to improve bread structure. In: Gobbetti M, Gänzle M, editors. Handbook on sourdough biotechnology. New York: Springer; 2013. pp. 217–228. https://doi.org/10.1007/978-1-4614-5425-0_8
43. Gänzle MG, Zheng J. Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality? International Journal of Food Microbiology. 2019;302:15–23. https://doi.org/10.1016/j.ijfoodmicro.2018.08.019
44. National Library of Medicine. The National Center for Biotechnology Information [Internet]. [cited 2022 Dec 16]. Available from: https://www.ncbi.nlm.nih.gov
45. Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, et al. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. International Journal of Systematic and Evolutionary Microbiology. 2020;70(4):2782–2858. https://doi.org/10.1099/ijsem.0.004107
46. Dudikova GN, Chizhayeva AV. Consortium of lactic acid bacteria and yeast for rye starter with the increased antagonistic properties. Food Processing: Techniques and Technology. 2016;41(2):34–39. (In Russ.). https://www.elibrary.ru/WCLBNZ
47. Ercolini D, Pontonio E, de Filippis F, Minervini F, La Storia A, Gobbetti M, et al. Microbial ecology dynamics during rye and wheat sourdough preparation. Applied and Environmental Microbiology. 2013;79(24):7827–7836. https://doi.org/10.1128/AEM.02955-13
48. Lokachuk MN, Vereshchagina EN, Savkina OA, Khlestkin VK. Research of microflora of spontaneous starter cultures for baking production from geographically remote places of the north-west region of Russia. Baking in Russia. 2019;(3):32–35. (In Russ.). https://www.elibrary.ru/XZNHRH
49. van Kerrebroeck S, Maes D, de Vuyst L. Sourdoughs as a function of their species diversity and process conditions, a meta-analysis. Trends in Food Science and Technology. 2017;68:152–159. https://doi.org/10.1016/j.tifs.2017.08.016
50. Comasio A, Verce M, van Kerrebroeck S, de Vuyst L. Diverse microbial composition of sourdoughs from different origins. Frontiers in Microbiology. 2020;11. https://doi.org/10.3389/fmicb.2020.01212
51. Oshiro M, Zendo T, Nakayama J. Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system. Journal of Bioscience and Bioengineering. 2021;131(4):333–340. https://doi.org/10.1016/j.jbiosc.2020.11.007
52. Jonkuvienė D, Vaičiulytė-Funk L, Šalomskienė J, Alenčikienė G, Mieželienė A. Potential of Lactobacillus reuteri from spontaneous sourdough as a starter additive for improving quality parameters of bread. Food Technology and Biotechnology. 2016;54(3):342–350. https://doi.org/10.17113/ftb.54.03.16.4143
53. Yakupova II, Koshchina EI, Gareeva IT. Development of a recipe for sourdough loaves of spontaneous fermentation. Food Technologies of the Future: Innovations in Agricultural Production and Processing: Proceeding of the II International Scientific and Practical Conference, International Research and Practical Forum dedicated to the Day of Bread and Salt; 2021; Saratov. Saratov: Center of social agroinnovations of SSAU; 2021. p. 480–486. (In Russ.). https://www.elibrary.ru/RKNUFY
54. Minervini F, de Angelis M, Di Cagno R, Gobbetti M. Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology. 2014;171:136–146. https://doi.org/10.1016/j.ijfoodmicro.2013.11.021
55. Syrokou MK, Themeli C, Paramithiotis S, Mataragas M, Bosnea L, Argyri AA, et al. Microbial ecology of Greek wheat sourdoughs, identified by a culture-dependent and a culture-independent approach. Foods. 2020;9(11). https://doi.org/10.3390/foods9111603
56. Bessmeltseva M, Viiard E, Simm J, Paalme T, Sarand I. Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation. PLoS ONE. 2014;9(4). https://doi.org/10.1371/journal.pone.0095449
57. Weckx S, van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, et al. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiology. 2010;27(8):1000–1008. https://doi.org/10.1016/j.fm.2010.06.005
58. Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, et al. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials. Journal of Bioscience and Bioengineering. 2018;125(1):97–104. https://doi.org/10.1016/j.jbiosc.2017.08.009
59. Landis EA, Oliverio AM, McKenney EA, Nichols LM, Kfoury N, Biango-Daniels M, et al. The diversity and function of sourdough starter microbiomes. eLife. 2021;10. https://doi.org/10.7554/eLife.61644
60. Molchanova EN, Rakhmonov KS, Isabaev IB, Ibragimov UM. Optimization of the recipe compositionof wheat breadwith the use spontaneous sourdough fermentation. Baking in Russia. 2018;(3):29–32. (In Russ.). https://www.elibrary.ru/YTYJQT
61. Karimi N, Zeynali F, Rezazad Bari M, Nikoo M, Mohtarami F, Kadivar M. Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality. Food Science and Nutrition. 2021;9(12):6683–6691. https://doi.org/10.1002/fsn3.2618
62. Boytsova TM, Nazarova OM. Technology of production of rye-wheat bread on the basis of enriched starter. Baking in Russia. 2017;(3):16–19. (In Russ.). https://www.elibrary.ru/YZMIRD
63. Reidzane S, Gramatina I, Galoburda R, Komasilovs V, Zacepins A, Bljahhina A, et al. Composition of polysaccharides in hull-less barley sourdough bread and their impact on physical properties of bread. Foods. 2023;12(1). https://doi.org/10.3390/foods12010155
64. Çakır E, Arıcı M, Durak MZ. Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough. Journal of Bioscience and Bioengineering. 2020;130(5):450–456. https://doi.org/10.1016/j.jbiosc.2020.05.002
65. Sereti V, Lazaridou A, Biliaderis CG, Valamoti SM. Reinvigorating modern breadmaking based on ancient practices and plant ingredients, with implementation of a physicochemical approach. Foods. 2021;10(4). https://doi.org/10.3390/foods10040789
66. Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, et al. Kinetics of phenolic compounds modification during maize flour fermentation. Molecules. 2021;26(21). https://doi.org/10.3390/molecules26216702
67. Moroni AV, Arendt EK, Morrissey JP, Dal Bello F. Development of buckwheat and teff sourdoughs with the use of commercial starters. International Journal of Food Microbiology. 2010;142(1–2):142–148. https://doi.org/10.1016/j.ijfoodmicro.2010.06.014
68. Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology. 2009;130(3):205–212. https://doi.org/10.1016/j.ijfoodmicro.2009.01.020
69. Sterr Y, Weiss A, Schmidt H. Evaluation of lactic acid bacteria for sourdough fermentation of amaranth. International Journal of Food Microbiology. 2009;136(1):75–82. https://doi.org/10.1016/j.ijfoodmicro.2009.09.006
70. Edema MO, Sanni AI. Functional properties of selected starter cultures for sour maize bread. Food Microbiology. 2008;25(4):616–625. https://doi.org/10.1016/j.fm.2007.12.006
71. Meroth CB, Hammes WP, Hertel C. Characterisation of the microbiota of rice sourdoughs and description of Lactobacilius spicheri sp. nov. Systematic and Applied Microbiology. 2004;27(2):151–159. https://doi.org/10.1078/072320204322881763
72. Moroni AV, Dal Bello F, Arendt EK. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiology. 2009;26(7):676–684. https://doi.org/10.1016/j.fm.2009.07.001
73. Mohd Roby BH, Muhialdin BJ, Abadl MMT, Mat Nor NA, Marzlan AA, Lim SAH, et al. Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture. Journal of Food Science. 2020;85(8):2286–2295. https://doi.org/10.1111/1750-3841.15302
74. Zakharova AS, Kozubaeva LA, Kolesnichenko MN, Pokryshkina EA. Preparation of sourdough rye with honeysuckle nectar. Bread Products. 2014;(10):48–49. (In Russ.). https://www.elibrary.ru/SOCMOT
75. Ladnova OL, Skorobogatov BB, Zubov MA, Ashikhina MP. Development of the technology of bakery products from wheat flour in the fruit ferments. Health-saving Technologies at the University: State and Prospects: Proceedings of the All-Russian Research and Practical Conference; 2018; Orel. Orel: Orel State University of Economics and Trade; 2018. p. 130–135. (In Russ.). https://www.elibrary.ru/XWVEZN
76. Matseychik IV, Korpacheva SM, Suvorova EA. The use of natural starsters in the production of functional purpose bakery products enriched with calcium, cellulose, protein and β-carotin. Bulletin of KSAU. 2020;154(1):116–125. (In Russ.). https://doi.org/10.36718/1819-4036-2020-1-116-125
77. Chaplygina IA, Batura NG, Matyushev VV, Tipsina NN, Shmeleva ZhN. The hop sourdough use to improve bread microbiological safety. IOP Conference Series: Earth and Environmental Science. 2020;421. https://doi.org/10.1088/1755-1315/421/3/032030
78. Nionelli L, Pontonio E, Gobbetti M, Rizzello CG. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. International Journal of Food Microbiology. 2018;266:173–182. https://doi.org/10.1016/j.ijfoodmicro.2017.12.002
79. Ivanova EP. Development of the production line hop-pumpkin leaven. Innovative Machinery and Technology. 2015;4(3):17–22. (In Russ.). https://www.elibrary.ru/UXSGON
80. Ivanova EP, Rodionov YuV, Kapustin VP. Selection and substantiation of biotechnological system for production of pumpkin-hop ferment. Almanac of Modern Science and Education. 2015;95(5):62–66. (In Russ.). https://www.elibrary.ru/TPFUEL
81. Bochkareva ZA, Pchelinceva ON. Bakery products on rye sourdough with bird-cherry flour. XXI Century: Resumes of the Past and Challenges of the Present Plus. 2021;10(1):104–107. (In Russ.). https://www.elibrary.ru/PEJTEQ
82. Dorosh AP, Gregirchak NN. Antagonistic properties of dough sour with directed cultivation and evaluation of microbiological characteristics of bread produced on its basis. Food Processing: Techniques and Technology. 2015;37(2):10–15. (In Russ.). https://www.elibrary.ru/UCQNEJ
83. Ripari V, Gänzle MG, Berardi E. Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials. International Journal of Food Microbiology. 2016;232:35–42. https://doi.org/10.1016/j.ijfoodmicro.2016.05.025
84. Paramithiotis S, Müller MRA, Ehrmann MA, Tsakalidou E, Seiler H, Vogel R, et al. Polyphasic identification of wild yeast strains isolated from Greek sourdoughs. Systematic and Applied Microbiology. 2000;23(1):156–164. https://doi.org/10.1016/S0723-2020(00)80057-0
85. Gänzle M, Ripari V. Composition and function of sourdough microbiota: From ecological theory to bread quality. International Journal of Food Microbiology. 2016;239:19–25. https://doi.org/10.1016/j.ijfoodmicro.2016.05.004
86. Gänzle MG. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology. 2014;37:2–10. https://doi.org/10.1016/j.fm.2013.04.007
87. Pico J, Bernal J, Gómez M. Wheat bread aroma compounds in crumb and crust: A review. Food Research International. 2015;75:200–215. https://doi.org/10.1016/j.foodres.2015.05.051
88. Zhao CJ, Schieber A, Gänzle MG. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Research International. 2016;89:39–47. https://doi.org/10.1016/j.foodres.2016.08.042
89. Boudaoud S, Aouf C, Devillers H, Sicard D, Segond D. Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation. Food Microbiology. 2021;98. https://doi.org/10.1016/j.fm.2021.103790
90. Chiş MS, Păucean A, Man SM, Mureşan V, Socaci SA, Pop A, et al. Textural and sensory features changes of gluten free muffins based on rice sourdough fermented with Lactobacillus spicheri DSM 15429. Foods. 2020;9(3). https://doi.org/10.3390/foods9030363
91. Sandez Penidez SH, Velasco Manini MA, Gerez CL, Rollán GC. Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals. Journal of Basic Microbiology. 2020;60(9):787–798. https://doi.org/10.1002/jobm.202000236
92. Chiş MS, Păucean A, Man SM, Bonta V, Pop A, Stan L, et al. Effect of rice flour fermentation with Lactobacillus spicheri DSM 15429 on the nutritional features of gluten-free muffins. Foods. 2020;9(6). https://doi.org/10.3390/foods9060822
93. Sahin AW, Zannini E, Coffey A, Arendt EK. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Research International. 2019;126. https://doi.org/10.1016/j.foodres.2019.108583
94. Hejrani T, Sheikholeslami Z, Ali Mortazavi S, Karimi M, Elhamirad AH. The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients. Journal of Food Science and Technology. 2021;58(7):2507–2515. https://doi.org/10.1007/s13197-020-04757-z
95. Di Cagno R, Rizzello CG, de Angelis M, Cassone A, Giuliani G, Benedusi A, et al. Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. Journal of Food Protection. 2008;71(7):1491–1495. https://doi.org/10.4315/0362-028x-71.7.1491
96. Bartkiene E, Özogul F, Rocha JM. Bread sourdough lactic acid bacteria – technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals and feed. Foods. 2022;11(3). https://doi.org/10.3390/foods11030452
97. Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G. Lactic acid bacteria combinations for wheat sourdough preparation and their influence on wheat bread quality and acrylamide formation. Journal of Food Science. 2017;82(10):2371–2378. https://doi.org/10.1111/1750-3841.13858
98. Demirkesen-Bicak H, Arici M, Yaman M, Karasu S, Sagdic O. Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread. Foods. 2021;10(3). https://doi.org/10.3390/foods10030514
99. Koistinen VM, Mattila O, Katina K, Poutanen K, Aura A-M, Hanhineva K. Metabolic profiling of sourdough fermented wheat and rye bread. Scientific Reports. 2018;8. https://doi.org/10.1038/s41598-018-24149-w