Spontaneous Fermentation in Sourdough An Ancestral Alliance Between Microorganisms and Breadmaking
DOI:
https://doi.org/10.70221/rgc.v4i2.89Keywords:
Spontaneous fermentation, Sourdough, Lactic acid bacteria, FODMAPs, PhytatesAbstract
Sourdough is an ancestral fermentative biotechnology based on the symbiosis between lactic acid bacteria and native yeasts, capable of transforming flour and water into bread with remarkable sensory and nutritional properties. Unlike industrial cultures, this spontaneous fermentation creates a unique microbial ecosystem that varies according to environmental conditions, flour type, hydration, and temperature.
During the process, acids, alcohols, and esters are produced, contributing to flavor and aroma; phytic acid is degraded, enhancing mineral absorption; and FODMAPs are reduced, improving digestibility. Additionally, specific strains such as Lpb. plantarum G8 produce natural antifungal compounds that extend the shelf life of bread without preservatives. This review bridges science and tradition, positioning sourdough as a contemporary tool for healthier and more sustainable baking.
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