Overview of Sourdough Microbiota

Techniques for sourdough processes and its various effects on sourdough microbiota is an interdisciplinary field of knowledge that includes several different steps between the raw material cereals and finished sourdough bread. The sourdough processing steps changes the sourdough ecosystem and affects aroma, texture and durability in a positive direction. In addition, the consumption of sourdough is correlated to a positive health impact. Both manufacturing processes and taste preferences for different types of bread are intimately linked to traditions far back in history and how sourdough has developed. A sourdough contains an enormous amount of lactic acid bacteria (LAB) and yeast, from 10 million to 1 billion LAB per gram of sourdough. LAB main role is to produce organic acids and reduce the pH of the dough while yeasts mainly produce carbon dioxide and alcohol, which is relevant for the construction of bread aroma. In this chapter, we have given an overall view of the sourdough microbiome, how it is impacted by different ways of sourdough manufacturing and what are the outcomes to the consumer in relation to bread quality and health benefits.