## 3 Results and Discussion
### Determination of VOCs of MRS Fermented with the LAB  
The VOCs in lyophilized CFS fermented with the LAB are shown in Figure 1. Twenty-seven VOCs were evaluated, and these generated compounds can be classified as acids, alcohols, aldehydes, alkanes, alkenes, esters, ketones, and pyrazines. In the samples, mainly alcohols, aldehydes, alkanes, alkenes, and pyrazines can be found. The VOCs determined may be due to the metabolites generated by the LAB during the fermentation. The volatile compounds generated by microorganisms developed in the sourdough give rise to enzymes that act in the hydrolysis of the sugars present in the  
Figure 1: Heatmap of the abundance of the volatile organic compounds produced by _Lactiplantiobacillus plantarum_ TN10, _Lactiplantiobacillus plantarum_ TF2, _Pediococcus pentosaccus_ FTS, _Pediococcus acidilactic_ TE4 and _Pediococcus pentosaccus_ TI6 in the cell-free supernatant. \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Fungi**} & \multicolumn{8}{c}{**Strains \({}^{\star}\)**} \\ \cline{2-10}  & \multicolumn{2}{c}{**TN10**} & \multicolumn{2}{c}{**TF2**} & \multicolumn{2}{c}{**TF8**} & \multicolumn{2}{c}{**TE4**} & \multicolumn{2}{c}{**TI6**} \\ \cline{2-10}  & **MIC** & **MFC** & **MIC** & **MFC** & **MIC** & **MFC** & **MIC** & **MFC** & **MIC** & **MFC** \\ \hline _A. flavus_ & 50.0 & 100.0 & 50.0 & 100.0 & 50.0 & 100.0 & 50.0 & 100.0 & 50.0 & 100.0 \\ _P. expansum_ & 50.0 & 100.0 & 25.0 & 50.0 & 25.0 & 25.0 & 50.0 & 50.0 & 25.0 & 50.0 \\ _P. digitatum_ & 50.0 & \textgreater{}200.0 & 25.0 & \textgreater{}200.0 & 25.0 & \textgreater{}200.0 & 50.0 & \textgreater{}200.0 & 50.0 & \textgreater{}200.0 \\ _P. commune_ & 50.0 & 100.0 & 50.0 & 100.0 & 50.0 & 100.0 & 50.0 & 100.0 & 50.0 & 100.0 \\ _P. verriucosum_ & 25.0 & 25.0 & 12.5 & 25.0 & 12.5 & 25.0 & 25.0 & 50.0 & 12.5 & 25.0 \\ \hline \hline \end{tabular}  
* Strains: Lactiplantiobacillus plantarum TN10, Lactiplantiobacillus plantarum TF2, Pediococcus pentosaccus FT8, Pediococcus acidilactic TE4, and Pediococcus pentosaccus FT6.  
\end{table} 
Table 3: Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) results of the metabolites produced by lactic acid bacteria against _Pencilillium expansum_, _Pencilillium digitatum_, _Pencilillium commune_, _Pencilillium verrucosum_, and _Aspergillus flavus_. flour, producing mainly ethanol, CO\({}_{2}\), and volatile acids. The generation of these volatile compounds produces a series of characteristic qualities that also extend the conservation of the product [37]. As seen in Figure 1, the most striking point from the heatmap comparison was the difference in volatile compounds between the samples. The compounds 1-hexanol-2-ethyl, benzaldehyde 4-methyl, 1-Decene, benzeneacetaldehyde, and 3-Dodecanol were the VOCs determined in most abundance in the control sample. Moreover, benzeneacetic acid methyl ester, benzoic acid methyl ester, decane 3-methyl, nonane, 1-Butanol 3-methyl, acetic acid, nonane 4-methyl, pyrazine methyl, 2-nonanol, and 1-nonanol were the compounds in most abundance in the samples fermented with the LAB. The volatile profile of the CFS of the MRS fermented with _P. pentosacous_ TI6 presents a more outstanding content of benzeneacetic acid, methyl ester, pyrazine, methyl and benzoic acid. Esters were significant compounds involved in fermented products' flavor [38]. The [PERSON] et al. [39] study reported that the volatile compound benzeneacetic acid presents antifungal capacity against fungi _Botrytis cinerea_, _Glourella cingulate_, _Phytophthora drechsleri_ Tucker, _Penicillium citrium_, _Penicillium digitatum_, and _Fusarium oxysporum_. Likewise, [PERSON] et al. [40] studied the inhibitory effects of the pyrazine ester derivates showing great antifungal capacity against the fungi _F. graminearum_, _F. oxysporum_, _R. solani_, _F. moniliforme_, and _P. nicotinamide_. The volatile profile of the CFS of the MRS fermented with _L.