PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS

The review allows for characterization and evaluation of the typical microbiota and probiotic properties of individual species isolated from various bread sourdoughs. It has been observed that an interest in using sourdoughs for bread making and studying their microbiota has been steadily increasing in recent years. However, an analysis of contemporary publications has revealed insufficient information regarding microorganisms characteristic of sourdoughs based on spelt, buckwheat, corn, rice, teff, amaranth, quinoa, barley, oats, chia, sorghum, beans, and peas. The most studied sourdoughs are those based on wheat and rye flour. A list of the most prevalent lactic acid bacteria (LAB) and yeasts isolated from sourdoughs has been established. It comprises Companilactobacillus paralimentarius, Fructilactobacillus sanfranciscensis, Lactiplantibacillus plantarum, Latilactobacillus sakei, Leuconostoc citreum, Levilactobacillus brevis, Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, as well as Kazachstania humilis, Kazachstania unispora, Pichia kudriavzevii, Pichia fermentans, Saccharomyces cerevisiae and Wickerhamomyces anomalus. All typical mentions of the probiotic properties of microorganisms isolated from bread sourdoughs have been described. When isolating probiotics from bread sourdoughs, special attention should be paid to such species of LAB as Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus pentosaceus, Enterococcus faecium, as well as the yeasts Saccharomyces cerevisiae and Kazachstania humilis, as they are quite commonly found in sourdoughs from various types of flour and have the most conspicuous probiotic properties. According to the review, it has been established that stress tolerance and antimicrobial activity are typical probiotic properties for microorganisms isolated from sourdoughs, although antioxidant properties require further research. Advances in technology and increased economic accessibility will lead to increased demand for new probiotic strains and microorganisms from bread sourdoughs and may help meet new levels of consumer needs.