## 3 Discussion  
The development of functional bread has been considered a high priority by the Food Industry in recent years years, in addition to other food categories/products (dairy, fruit, etc.). Therefore, the bread manufacturing industry is facing various challenges, such as the production of products with reduced cost, longer preservation times without the addition of preservatives, improvements in nutritional value and the delivery of health benefits. In this vein, sourdough technology seems the most appropriate vehicle for the delivery of functional bread. The strategy that has been adopted lately is dealing with the application  
Figure 3: Experimental bread slices of (**A**) BUFJ, (**B**) BFJ and (**C**) CB. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Bread Sample** & **Flavor** & **Taste** & **Appearance** &
\begin{tabular}{c} **Overall** \\ **Quality** \\ \end{tabular} \\ \hline BUFJ & 8.5 \(\pm\) 0.2 a & 8.8 \(\pm\) 0.1 a & 8.5 \(\pm\) 0.1 a & 8.4 \(\pm\) 0.1 a \\ BFJ & 8.8 \(\pm\) 0.1 a & 9.0 \(\pm\) 0.2 a & 8.5 \(\pm\) 0.1 a & 8.6 \(\pm\) 0.1 a \\ CB & 8.7 \(\pm\) 0.1 a & 8.7 \(\pm\) 0.1 a & 8.6 \(\pm\) 0.1 a & 8.5 \(\pm\) 0.1 a \\ \hline \hline \end{tabular} BUFJ: bread containing sourdough produced with 30\(\%\) unfermented Cornelian cherry juice; BFJ: bread containing sourdough produced with 30\(\%\) fermented Cornelian cherry juice; CB: control bread audio with 30\(\%\) wild microflora sourdoughs; TTA: total titralte acidity; SLV: specific load volume; tr traces (<0.01 g/kg). Different superscript letters in a column indicate statistically significant differences (ANOVA, [PERSON]’s multiple range test, \(p<0.05\)).  
\end{table} 
Table 5: Sensory evaluation test (consumer preference) of sourdough breads. of novel wild strains and the use of various supplements for the nutritious fortification of products. In the frame of this research survey, fermented Cornelian cherry juice by _L. plantarum_ ATCC 14917 was applied for the first time in sourdough bread making. Even though Cornelian cherry has been previously applied as a supplement in bread production [13], the current research work has two basic differences: (i) the Cornelian cherry was applied in the form of fermented juice by LAB, and (ii) the sourdough technology was applied and not the direct yeast leavened method, as is usually performed. Initially, the respective produced sourdoughs showed an increased load of LAB compared to the control sourdough (Table 1). Specifically, the sourdough prepared with the addition of unfermented juice (UF)) had higher levels of LAB (\(p<005\)) compared to the control sourdough, leading handily to the conclusion that the composition of Cornelian cherry juice enhanced this effect. Indeed, the increased polyphenonic content (anthocyanins, cinnamic acids, flavonoids, benzoic acids, catechins and tannins) of Cornelian cherry acts as a prebiotic factor and stimulates the growth of probiotic strains such as _L. plantarum_ ATCC 14917 [23]. Recently, polyphenols contained in fruits and vegetables have been officially included in the list of prebiotics [24]. The application of the sourdoughs to bread production revealed significant differences. The application of sourdough containing fermented Cornelian cherry juice by _L. plantarum_ ATCC 14917 (BFJ) led to bread with the highest acidity and higher organic acid values, followed by the BUFJ and CB. This result implies that the high lactic acid fermentation rate by LAB in the sourdough matrix was mainly due (i) to the polyphenol content of the juice, which acts as enhancer, (ii) to the high acid tolerance that _L. plantarum_ ATCC 14917 displays and (iii) to the greater LAB viability in the respective initially prepared sourdough [25; 26]. The increased organic acid values of the sourdough breads led to predictable microbial resistance levels versus rope and mold spoilage. The BFJ was spoiled on the 13 th day, which is considered a very satisfying result.