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. 2019 Sep 10;10:2113. doi: 10.3389/fmicb.2019.02113

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Copyright © 2019 Xu, Zhang, Tang, Hu, Xu and Gänzle.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Total CO₂ production of bread dough (A), specific volume of bread (B), and bread crumb hardness (C). Bars that do not share a common lowercase letter differ significantly (P < 0.05) (n = 3). The inocula used for sourdough fermentation were abbreviated as follows: K, K. humilis, S, S. cerevisiae, W, W. anomalus, L. sf, L. sanfranciscensis, L. sk, L. sakei, CA, chemically acidified control, SD, straight dough control, (+) and (–) indicate addition of baker’s yeast at the bread dough stage, or not; 1 and 2 indicate combination with L. sanfranciscensis and L. sakei, respectively.