Sourdough-Based Microbiota, Fermentations, and Development of Taste and Aroma Active Compounds and Their Impact on the Final Products and in the Global Sensorial Perception and Preferences by the Consumers

Abstract

The practice of making bread from sourdough is an ancient science as it was used by the ancient Egyptians as early as 2000 BC. Around the world, both artisanal and commercial bread production uses sourdough culture in a variety of ways. In the world of microorganisms based on sourdough, fermentation processes are not just cooking processes; It is complex arrangements of microbial communities that give rise to countless taste and odor-active compounds. These substances, created by the symbiotic interaction between wild yeast and lactic acid bacteria (LAB), not only give sourdough bread its distinctive flavors but also have significant effects on the health of the human body. Recent studies have shown a wealth of health benefits, from higher nutrient bioavailability to improved digestion, making sourdough a nutritional ally. In addition to their physiological benefits, these substances have a significant impact on how customers perceive fermented goods on a sensory level. This review highlights what is currently known about the sourdough microbial ecosystem and the symbiotic relationship between sourdough microorganisms, the chemistry of fermentation, the interesting diversity of sourdough, and the factors that influence the sensory qualities of the final product. © 2025 Elsevier Inc. All rights reserved.