Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies

Bread is consumed daily throughout the world as an important source of nutrients. How-ever, bakery products are highly susceptible to spoilage, especially fungal, which is a source of bread losses and a threat to food security and consumer health. The use of sour-doughs is the best alternative to chemical preservatives, while providing a number of ad-vantages to baked bread. This review highlights the main areas in the field of bread pro-tection, covers the principal representatives of sourdough microbiota and their contribu-tion to protecting bread from spoilage. The review is mainly based on publications in the field of research over the last five years, identifying new directions and strategies for bread protection related to the use of sourdoughs. A list of the main compounds produced by lactic acid bacteria of the sourdough, which contribute to the protection of bread from fungal spoilage, is presented. The contribution of other microorganisms to the antifungal effect is also considered. Finally, some prospects for the development of research in the field of sourdoughs are determined.