Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds

As one of the ancient biotechnological processes, sourdough fermentation is widely used not only to provide foods with high nutritional value but also to enhance the technological, functional, and sensorial characteristics of the final products. There have been a variety of factors related to fermentation-dependent parameters such as pH, temperature, time, and type of the starter culture, as well as ingredient-dependent parameters, including the type of the flour/flour blends and initial microbial load of the raw materials that should be estimated during this process. Numerous studies have been reported to investigate the effect of sourdough fermentation on the quality of various food materials, primarily associated with metabolite synthesis by the action of microbiota. On the other hand, it may not be effortless to get a homogeneous product because fermentation parameters and starter culture have a potent impact on the properties of food products. Sourdough fermentation is an important tool to obtain functional food products when applied under controlled conditions. This chapter will review the studies evaluating the effects of microbiota to be selected on the quality of dough and final product. Additionally, the influence of sourdough-based fermentation on carbohydrates, lipids, proteins, and bioactive compounds has been highlighted by emphasizing the content, stability, bioactivity, and bioavailability of these products.