S. cerevisiae	Saccharomyces cerevisiae
W. anomalus (W)	Wickerhamomyces anomalus
K. marxianus (K)	Kluyveromyces marxianus
L. plantarum (L)	Lactiplantibacillus plantarum
LAB	lactic acid bacteria
YPD	yeast extract–peptone–dextrose broth/agar
MRS	de Man, Rogosa and Sharpe broth/agar
YNB	yeast nitrogen base
OD600	optical density at 600 nm
CBFM	cereal-based fermentation medium
HS-SPME-GC-TQ-MS	headspace solid-phase microextraction coupled with gas chromatography-triple quadrupole mass spectrometry
RI	retention index
VOCs	volatile organic compounds
PCA	principal component analysis
OPLS-DA	orthogonal partial least squares-discriminant analysis
VIP	variable importance in projection
MIC	minimum inhibitory concentration
AMP	ampicillin
Cm	chloramphenicol
Gen	gentamicin
TET	tetracycline
E	erythromycin
S	streptomycin
DY	dough yield
TTA	total titratable acidity
MSD	mature sourdough
MRSD	mature refrigerated sponge dough
W-MSD	MSD co-fermented with W. anomalus and L. plantarum
K-MSD	MSD co-fermented with K. marxianus and L. plantarum
W-MRSD	MRSD co-fermented with W. anomalus and L. plantarum
K-MRSD	MRSD co-fermented with K. marxianus and L. plantarum
MD	main dough (fully proofed final dough)
DFM	direct fermentation method
RSDM	refrigerated sponge-dough method
CK-MD	Commercial-yeast control main dough
W-MD-DFM	W-type composite sourdough main dough prepared by DFM
W-MD-RSDM	W-type composite sourdough main dough prepared by RSDM
K-MD-DFM	K-type composite sourdough main dough prepared by DFM
K-MD-RSDM	K-type composite sourdough main dough prepared by RSDM
CSB	Chinese steamed bread
CK-CSB	commercial-yeast control Chinese steamed bread
W-CSB-DFM	W-type composite-sourdough Chinese steamed bread prepared by DFM
W-CSB-RSDM	W-type composite-sourdough Chinese steamed bread prepared by RSDM
K-CSB-DFM	K-type composite-sourdough Chinese steamed bread prepared by DFM
K-CSB-RSDM	K-type composite-sourdough Chinese steamed bread prepared by RSDM