# Influence of Technological Parameters on Sourdough Starter Obtained from Different Flows
## 1 Introduction  
The food industry is in continuous transition and is constantly evolving from its traditional status based on raw materials to adopting an innovative system and a market-oriented position. This transformation is accompanied by increasing demand for high value-added products that meet consumer demands--for taste, convenience, health, food safety and well-being. In many cases, innovations in biotechnology research succeed in meeting these requirements. Bakery products provide over 50% of humanity's food sources, and therefore, worldwide, a growing number of specialists and institutions undertake studies and carry out extensive research in order to finalize in the industry the processes and technologies that ensure obtaining quality products and varied assortments, adapted to local specifics and consumer taste. To improve the quality of bakery products in terms of texture, shelf life, and flavor, an important step is dough fermentation, largely attributed to the metabolic interaction of microorganisms [1]. Lactic bacteria represent, along with yeasts, the predominant microflora. Most of the microorganisms isolated from doughs are represented by the Lactobacillus genus, and among the yeast species, Candida and Saccharomyces are the most common [2]. In the study by [PERSON] [3], mixed starter cultures of yeast and lactobacillus were used to evaluate their ability to improve bread quality and enhance its flavor. Thesurvival of fermentation microorganisms depends on the competitiveness against certain microbial strains present in the conditions of the dough ecosystem. Their survival and growth are also determined by the presence of suitable substrates. However, a thorough understanding of the behavior of microorganisms and the impact of certain substrates in the ingredients used can lead to obtaining new, stable doughs and implicitly to innovative bread recipes with the addition of sourdough [4]. It was shown that dough that was fermented with both lactic bacteria and yeast had an extended shelf life, and its sensory properties were also improved due to the presence of organic acids, amino acids, and a group of B vitamins produced by the lactic starter culture [5]. The results showed that the synergistic activity between lactic acid bacteria (_Lactobacillus bulgarcius_) and baker's yeast (_Saccharomyces cerevisiae_) improved the sensory properties of bread and also extended its shelf life. Studies and specialized literature have highlighted the importance of biotechnological applications of lactic bacteria in grain-based products, creating new opportunities to improve the functional and nutritional quality and texture of flour products using sourdoughs. Bread obtained by the addition of sourdough obtained from a combination of lactobacilli and yeast had a more complex profile of volatile substances. In the study by [PERSON]. [6], different effects of lactic acid bacteria and yeast on sourdough bread were examined, and the development of a new sourdough bread made with a yeast isolated from fruit and lactic acid bacteria, namely _Lactobacillus panacasei_ NFRI 7415 isolated from a traditional Japanese fermented fish (funa-sushi). An increased content of organic acids and free amino acids was found in this dough, which favored the flavor of the final product. Also, in 2021, a study presented new hypotheses for the successful management of sourdough and proposed different directions for research and their application [7]. Although taste and convenience are important factors for consumers, most products that meet these consumer demands are line extensions or packaging innovations that involve limited biotechnological research. In any case, there is a continuous search for new products and processes that offer ingredients with new functionalities and cost-effective processing. Food fermentations offer these advantages, and there is continuous improvement in the microbial bioconversions that are at the heart of the production of functional metabolites.