## 4 Conclusions  
The main purposes of this study were to determine the antifungal activity of the isolated strains from different sourdoughs and evaluate the fungal inhibition against fungi of the genera _Aspergillus_ and _Penicillium_. The in vitro results showed that five LAB strains evidenced significant antifungal activity, and the profile of VOCs revealed the production of volatile antifungal compounds. The strains _L. plantarum_ TN10, _P. pentosaceus_ TI6, _P. acidlacici_ TE4, _L. plantarum_ TF2, and _P. pentosaceus_ TF8 were the LAB selected for the fermentation of the different sourdoughs. Next, we investigated the generation of dried sourdoughs' antifungal compounds maintained after four drying techniques. The drying of the sourdough resulted in a series of changes in its microbiota; consequently, drying the dough lowered the LAB count. However, the viable cells remained adequate for proper fermentation for their future application in bread making.  
Dried fermented sourdough showed a higher lactic acid content, reaching values of 26 g of lactic acid/kg of dry product, and a higher phenolic profile than the control group. Despite the concentration of organic and phenolic acids depending on the strain assayed, all treatments showed higher values than the control group. Nevertheless, comparing the strains, _P. pentosaceus_ demonstrated higher values of antifungal compounds regardless of the drying technique. Moreover, dried sourdough fermented using the _P. pentosaceus_ TI6 strain and dried at 40 \({}^{\circ}\)C were the optimal conditions for future bread-making applications, because the resulting powder had the best results in terms of antifungal activity, the viability of the microorganism, and yield of the product's weight compared with other sourdoughs. It is important to consider this for later applications at an industrial level.  
In short, although the study of dry sourdoughs is still under development, up to now, we have obtained relevant results that allow us to elaborate sourdoughs that can achieve better results than conventional ones. Therefore, subsequent studies will focus on dry sourdough as an ingredient in the preparation of bread; moreover, the antifungal effect and the extension of the shelf life of these products should be performed.  
Conceptualization, C.L. ([PERSON]) and G.M.; methodology, C.L. ([PERSON]), J.C., L.M. and V.D.; validation, C.L. ([PERSON]), J.C. and L.M.; formal analysis, T.d.M.N.; investigation, C.L. ([PERSON]), J.C.; resources, G.M.; data curation, T.d.M.N.; writing--original draft preparation, C.L. ([PERSON]), J.C. and T.d.M.N.; writing--review and editing, C.L. ([PERSON]), J.C., T.d.M.N. and C.L. ([PERSON]); visualization, V.D.; supervision, G.M. and C.L. ([PERSON]); project administration, G.M. and C.L. ([PERSON]); funding acquisition, G.M. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the PRIMA Foundation, project: From the field to the net. Sustainable and innovative feeds from agricultural wastes for resilient and high-quality aquaculture. Aggrl-fish grant number 562615 and the Spanish Ministry of Science and Innovation, grant number PID2019-108070 RB-100.  
The data are available from the corresponding author.  
The authors would like to thank the program of the University of Valencia (Attracio de Talent UV-INV-PREDOC19F1-1006684).  
The authors declare no conflict of interest.