## 1 Introduction  
Bread is predominantly produced through biological leavening, involving either yeasts or sourdough technology [1]. Among yeasts in the _Saccharomyces_ genus, _Saccharomyces cerevisiae_ is the most widely used in breadmaking. This species enables controlled fermentations, where the microbial agent (starter culture) is selected in the laboratory and added to raw materials to expedite fermentation and enhance product quality and safety. Due to its characteristics such as flavor production, lack of toxin production, and high ethanol output, _Saccharomyces cerevisiae_ is extensively used in the industrial fermentation of foods, such as bread, beer, and wine [2]. The use of selected _S. cerevisiae_ strains has reduced fermentation duration and standardized the overall quality but it has also decreased the sensory complexity of the final product [3]. On the other hand, sourdough fermentation is a biotechnological process that improves the properties of bakery products, including-based. During dough fermentation, yeasts and lactic acid bacteria (LAB) interact, utilizing available nutrients to enhance the functional and nutritional properties of the bread [4]. Selected starter yeasts and LAB play a key role in determining bread quality. [PERSON] et al. [5] investigated the interaction between yeasts and LAB by comparing control production using _S. cerevisiae_ Y338 with combinations involving _Lactiplantibacillus plantarum_ and _Lactiobacillus delbrueckii_ subsp. _bulgaricus_, either individually or together. The study found that the presence of _L. plantarum_ led to better results in terms of the volume increase, volatile organic compounds (VOCs), and bread softness; however, these findings cannot be generalized, as product improvement conditions are closely related to the specific starter strains, which can trigger a variety of complex biochemical reactions. Recently, the growing interest in traditional products and the quest for unique sensory characteristics has drawn academic attention to the potential use of non-conventional yeasts in breadmaking [6]. While _S. cerevisiae_ remains the predominant yeast in breadmaking, its ability to utilize sugars in cereal flours to produce CO\({}_{2}\), essential for volume increase, is not exclusive to this species as once thought. Recent studies have highlighted the benefits of using non-conventional, or non-_Saccharomyces_, yeasts to improve bakery products, particularly their aromatic attributes [7]. Nonetheless, the challenge with non-_Saccharomyces_ yeasts often lies in their fermentation performance, which may not match that of _Saccharomyces_ yeasts [8]. The use of non-conventional yeasts presents a promising avenue for further improving bakery products in the near future. [PERSON] and [PERSON] [9] discussed the potential use of non-conventional yeasts (_Kazachstania bulderi, Kazachstania gamospora, Kuyveromyces maricanus, Lachanca fermentati, Saccharomyces hyanus, Torulaspora delbrueckii, Wickerhamomyces anomalus_, and _Wickerhamomyces subpelliculosus_) in breadmaking. They emphasized that several issues related to industrial applicability still require further investigation. Currently, there is insufficient knowledge about the metabolic requirements of non-conventional yeasts, and it remains unclear whether their fermentation performance is superior in co-culture or in combination with certain substrates or enzymes beyond laboratory settings. In the near future, combining yeasts with LAB either in co-culture or as a single inoculation will become a primary goal to enhance bakery product quality and meet current market demands. Consumers are becoming increasingly aware of health and quality aspects. The _Papiliotrema terrestris_ strain PT22 AV--active ingredient in the water-dispersible granule formulation marketed as YSY(r) by AgroVentures LLC and srl (Latina, Italy)--is renowned for its effectiveness in controlling numerous plant diseases both in the field and post-harvest.