Results show the potential of _Spirulina_ as an important source of volatile compounds and its possible usage not only as a dietary supplement but also as a raw material for the isolation of these compounds and their further application in the food, pharmaceutical, and cosme industries. Financial support is acknowledged by the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH--CREATE--INNOVATE (Project acronym: CO\({}_{2}\) Bioproducts; project code: T1 EDK-02681). ## References  
* Paparella et al. (2021) Paparella, A.; Shaltier-Harpaza, L.; Ibdah, M. \(\beta\)-Ionone: Its occurrence and biological function and metabolic engineering. _Plants_**2021**, _10_, 1-12. * Andrade et al. (2018) Andrade, L.M. ; Andrade, C.J. ; Dias, M.; Nascimento, C.; Mendes, M.A. Chlorella and spirulina microalgae as sources of functional foods, nutraceuticals, and food supplements; an overview. _MOJ Food Process. Technol._**2018**, \(6\), 45-58. * (10)**10. Food Analysis II 10.1. _Physicochemical and Sensorial Properties of Wheat Bread with Sourdough Made from Starter Culture Isolated from a Submerged Chickpea Fermentation Extract C. Nouska, M. Hatzikamari, C. G. Biliaderis and A. Lazaridou_
* Department of Food Science and Technology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
* Correspondence: athlazar@agro.auth.gr  
During bread production, baker's yeast is used for the development of organoleptic characteristics and the leavening of this food product. Recently, consumers are turning to traditional products, leading the bakery industry to produce bread supplemented with sourdough. Sourdough can be also used as a leavening agent in breadmaking and is responsible for the characteristic flavor and the volume of bread due to the organic acid and gas production. In addition, sourdough may prolong the shelf-life of bread by the production of bacteriocins, organic acids, amyloidic enzymes etc. [1,2]. In this work, a Greek traditional sourdough made from a starter culture isolated from a submerged chicken fermentation extract was used as a leavening agent in wheat breads. The dominant microflora developed during submerged fermentation, which was responsible for the leavening effect, was found to be clostridia (7.04 \(\pm\) 0.20 logcfu/g); similar findingshave been reported in other studies [3; 4]. Provided that clostridia isolated from chicken-pea sourdough have been found not to form any toxins [3], there was no concern for health hazard. Thus, 10 clostridia strains were isolated from chickpea sourdough and identified with molecular techniques (PCR) as _Clostridium perfringens_; one of these strains was used as starter culture for the production of sourdough from chickpea flour both in liquid and freeze-dried form before being incorporated into wheat bread. Loaf specific volume increased with the addition of liquid (2.64 \(\pm\) 0.05 mL/g bread) and freeze-dried (3.19 \(\pm\) 0.08 mL/g bread) sourdough compared to control bread which was leavened by baker's yeast (2.20 \(\pm\) 0.04 mL/g bread). Crumb hardness and melting enthalpy of the retrograded amylopectin in sourdough supplemented breads during storage at 25 \({}^{\circ}\)C for 4 days were lower than control formulation as revealed by Texture Profile Analysis (TPA) and Differential Scanning Calorimetry (DSC), respectively, indicating a lower staling extent. Additionally, organic acids analysis conducted by Anion-exchange HPLC-DAD showed higher acetic acid content for sourdough breads compared to control, while butyric and isobutyric acids were produced only by the sourdough starter culture, giving these bread formulations their characteristic flavor; the latter was confirmed by the sensory analysis which was also showed higher crumb softness and overall acceptability rates for sourdough breads, supporting the data from instrumental analysis. Overall, chickpea sourdough from _C.