Table 1.

Possible applications of sourdough lactic acid bacteria (LAB) in bread preparation.

Sourdough LAB Strains	Possible Applications	Reference
Pediococcus acidilactici LUHS29	For barley sourdough fermentation and the preparation of higher-value bread	[19]
Combinations of LAB strains: Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L. plantarum LUHS135 and P. pentosaceus LUHS183	For wheat bread quality improving (higher porosity, better sensory properties, lower acrylamide concentration)	[20]
Lactobacillus coryniformis LUHS71, L. curvatus LUHS51, L. farraginis LUHS206 and Leuconostoc mesenteroides LUHS225	For wheat bread quality improving (higher porosity, better sensory properties, lower acrylamide concentration); For surface treatment of bread to prolong the shelf life	[22]
Pediococcus pentosaceus LUHS183, P. acidilactici LUHS29, Lactobacillus paracasei LUHS244, Lactobacillus brevis LUHS173, Lactobacillus plantarum LUHS135 and Leuconostoc mesenteroides LUHS242	As antifungal agents against Aspergillus nidulans, Penicillium funiculosum and Fusarium poae; For bread safety improving (lower acrylamide concentration)	[23]
Lactobacillus plantarum LUHS135 in combination with savory plants Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum and Coriandrum sativum	For bread safety improving (lower acrylamide concentration)	[24]
Lacticaseibacillus casei LUHS210	For almond, coconut and oat drinks by-products valorisation and added-value bread preparation	[25]
Lactobacillus paracasei LUHS244	For okara valorisation and added-value bread preparation	[27]