Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production.

ABSTRACT: Mixed-strain starter cultures can be used to steer sourdough production and yield sourdoughs containing different volatile organic compounds (VOCs), such as esters with fruity notes. The present study aimed to characterize the fermentation dynamics, including ester production capacity, and investigate the involvement of the latter during potential interactions between a novel lactic acid bacteria (LAB)-yeast consortium composed of Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110. Therefore, mono- and co-culture fermentation processes were carried out in a wheat sourdough simulation medium (WSSM) and a modified WSSM that contained ester precursor molecules (mWSSM). The coculture fermentation (CF) processes carried out in WSSM resulted in a fast

SUBMITTER: Pradal I 

PROVIDER: S-EPMC12442410 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature