Lactic acid bacteria in sourdough fermentation; a safe approach for food preservation

Bacterial starters have been developed for various fermented cereal products to improve their sensory and technological qualities. The earliest production of fermented foods was based on spontaneous fermentation due to the development of the microflora naturally present in the raw material. The quality of the end product was dependent on the microbial load and spectrum of the raw material. The direct addition of selected starter cultures to raw materials has been a breakthrough in the processing of fermented foods, resulting in a high degree of control over the fermentation process and standardization of the end product. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, enzymes, or that have probiotic properties.