Sourdough Microbiome Comparison and Benefits

Abstract

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

“…Sourdough fermentation has a long tradition in the production of breads, and several studies indicate that the use of LAB as starter cultures and the resulting fermentation process offers the possibility to produce breads with beneficial effects on human health [ 49 ]. These positive health effects may result from the production of EPS, which is formed by LAB during the fermentation process [ 6 , 8 , 49 , 50 , 51 ].…”

“…Sourdough fermentation has a long tradition in the production of breads, and several studies indicate that the use of LAB as starter cultures and the resulting fermentation process offers the possibility to produce breads with beneficial effects on human health [ 49 ]. These positive health effects may result from the production of EPS, which is formed by LAB during the fermentation process [ 6 , 8 , 49 , 50 , 51 ]. Furthermore, the use of special β-glucan-producing LAB as starters in sourdough fermentation offers the possibility to naturally enrich breads and baked goods with β-glucan, to improve sensory and rheological properties and generate foods with an additional health-promoting value [ 12 , 13 ].…”

Overview of the Importance of Biotics in Gut Barrier Integrity

“…Autochthonous microorganisms present in raw material (fruits, vegetables, grains) or starter cultures shape the organoleptic profile of the final products [ 78 ]. According to the previously stated definition, probiotics are living microbial cells, so this basic criterion for probiotics is often not met in fermented products due to technological conditions in which bacteria do not survive [ 79 , 80 ]. Moreover, bacteria considered as probiotics are well characterized, and their characteristics are assigned to the strain.…”

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

“…Sourdough is a traditional starter culture, which is used in making steamed buns, bread, and many other artisanal sourdough-based baked foods with unique flavours throughout the world [1,2]. The complex microbioflora of sourdough including yeasts, lactic acid bacteria (LAB), and moulds, have different metabolic capabilities and nutritional needs [3].…”

“…When glucose, fructose and lactose were present as carbon sources, L. plantarum and S. cerevisiae stimulated each other. In addition, it was demonstrated that L. sanfranciscensis is stimulated by CO 2 and another yet-to-be-identified factor produced by yeast in a sourdough-like environment [19]. Recent research has found that the ratio of LAB to yeast may affect the overall flavour of fermented products by influencing the Maillard reaction [13].…”