Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation

[Display omitted] •We aimed to increase the acid tolerance of L. brevis for sourdough fermentation.•Adaptive laboratory evolution was used to obtain lactic acid tolerant strains.•The evolved strain showed a 1.9 times higher growth rate than the parental strain at pH 6.5.•Bread making with the evolved strain did not affect consumers’ bread preferences. Levilactobacillus brevis is crucial in food fermentation, particularly in sourdough production. However, the cultivation of L. brevis faces a challenge with accumulation of lactic acid, a major inhibitor. We aimed to increase the acid tolerance of L. brevis, an industrial strain for sourdough fermentation. We used the adaptive laboratory evolution (ALE) to obtain lactic acid tolerant strains. The evolved strain’s fermentation and metabolite profiles, alongside sensory evaluation, were compared with the parental strain by using various analytical techniques. The ALE approach increased lactic acid tolerance in the evolved strain showing an increased growth rate by 1.1 and 1.9 times higher than the parental strain at pH 4.1 and 6.5, respectively. Comprehensive analyses demonstrated its potential application in sourdough fermentation, promising reduced downstream costs. The evolved strain, free from genetically modified organisms concerns, has great potential for industrial use by exhibiting enhanced growth in acidic conditions without affecting consumers’ bread preferences.