Work

Development and Semi-Industrial Evaluation of Symbiotic Multi-Strain Starter Cultures for Sourdough Bread Production

Year: 2026

Type: article

Abstract: Sourdough fermentation is a critical technological process in bread production, directly influencing process stability, product quality, and shelf life. However, spontaneous fermentation often results in variability, limiting reproducibility and industrial applicability. This study proposes a process-oriented approach to the design of symbiotic starter cultures aimed at achieving controlled and predictable sourdough fermentation. Selected lactic acid bacteria of the species Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Levilactobacillus brevis, Limosilactobacillus fermentum, Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii ssp. shermanii and yeasts were combined in order to develop and select symbiotic starter cultures based on defined technological and metabolic criteria, including fermentation activity, adaptability to different flour matrices, microbial compatibility, and stability under controlled process conditions. The fermentation process was evaluated through key process indicators such as acidification dynamics and microbial behavior during sourdough fermentation. The proposed approach highlights the role of starter culture composition as a tool for process control, enabling reproducible fermentation performance and consistent product characteristics. This study provides a conceptual and technological framework for the development of controlled sourdough fermentation processes applicable to functional bread production without the use of chemical preservatives.

Source: Processes

DOI: 10.3390/pr14172711