Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function

Sourdough is a traditional starter used to produce baked or steamed bread, the characteristics of which are greatly contributed to by lactic acid bacteria (LAB). LAB in sourdough can originate from flour, other dough ingredients, or the production environment, which contributes to shaping the diversity of LAB in sourdough and has the potential for geographical indication. The results of recent studies have revealed that the sourdough LAB used to produce bread/steamed bread generate more abundant aroma compounds, exhibit higher antifungal and acrylamide-lowering activities, and have higher nutritional values compared to foods fermented with yeast alone. Finally, two representative LAB species, Pediococcus pentosaceus and Fructilactobacillus sanfranciscensis, are discussed with respect to their performance when used in individually or in combination with other strains for fermentation, with these strains having important function in a complex microbial community.