Abstract
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.
Highlights
Sourdoughs, in all their different types produced worldwide, represent an awesome ecosystem which can offer several opportunities for conventional and non-conventional microbial exploitation to sustain the ecological and nutritional needs of new consumers [1].Sourdough is a mixture of water and flour that is fermented by cultures of indigenous yeasts and lactic acid bacteria (LAB) [2,3,4]
Acetic acid bacteria (AAB), such as those belonging to Gluconobacter sp., Acetobacter sp., and Komagataeibacter sp., allow faster acidification of the dough and influence the volatile attributes of the final product [7,8,9,10]
The indigenous microflora of sourdough is the result of the microbial interaction among microorganisms coming from the flour, the bakery environment, and the vegetable matrices, such as fruits, must, or vinegar, which can be added to the original mixture to accelerate the start-up of fermentation [11]
Summary
Sourdoughs, in all their different types produced worldwide, represent an awesome ecosystem which can offer several opportunities for conventional and non-conventional microbial exploitation to sustain the ecological and nutritional needs of new consumers [1]. Sourdough is a mixture of water and flour that is fermented by cultures of indigenous yeasts and lactic acid bacteria (LAB) [2,3,4] In addition to these microorganisms, Proteobacteria may be present, specially at the beginning of fermentation [5,6]. In addition to the sourdough technology, this review deals with meaningful studies on the enzymatic activities that have positive effects on human health and the production of compounds with functional properties. It reports the potential exploitation of sourdough lactic acid bacteria as bio-preservatives against fungal growth
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
