# Probiotics in the Sourdough Bread Fermentation: Current Status
## 4 Probiotics and Postbiotics in Sourdough and the Impact on Human Health
\begin{table}
\begin{tabular}{c c} \hline \hline
**Microbiota** & **Reference** \\ \hline _Aectobacter louniensis_ spp. _Aectobacter malorum_ ssp. _Aectobacter pasteirianus/papaya_ _Aectobacter tropicalis_ _Entercoccus durans_ _Enterobacter hornmachei/cloacae_ _Entercococcus faecalis_ _Enterococcus ficeium_ _Enterococcus glius_ _Enterococcus hirae_ _Glucobacter frateurii_ spp. _Gluconobacter sphaericius_ spp. _Komagateibacter cluster 4_ _Lactobacillus brevis_ _Lactobacillus coryniformis_ _Lactobacillus curvatus_ _Lactobacillus didiocarbans_ _Lactobacillus friciminis_ _Lactobacillus friciminis_ _Lactobacillus frementum_ _Lactobacillus gallinarrum_ _Lactobacillus kimchi_ _Lactobacillus_ _Lactobacillus_ _Lactobacillus_ _Lactobacillus_ _Lactobacillus parabrevis_ _Lactobacillus paracasei_ _Lactobacillus parlamientarius_ _Lactobacillus plantarium_ _Lactobacillus sakei_ _Lactobacillus sanketransciensis_ _Lactobacillus xiangfangensis_ _Lactococcus lactis_ _Leuconostoc_ _Leuconostoc citreum_ _Pediococcus_ _Pediococcus parvulus_ _Pediococcus_ _Psychroducer_ _Streptococcus_ _Weissella_ \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Native microbiota found in sourdough. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Inoculum** & **Compound** & **Property** & **Reference** \\ \hline _Lactobacillus sanfranicscensis_ and & Glutaminase activity & Significantly influences wheat & [64] \\ _Lactobacillus teuteri_ & Glutaminase activity & bread flavor & [65] \\ _Lactobacillus bidiovorans_ and & Propionate & Increase antifungal property on bread & [65] \\ _Lactobacillus buchneri_ & Propionate & Improved volume, crumb softness, & [66] \\ _Weissella cibaria_ MG1 & Dextrans & and shelf-life & [66] \\ _Lactobacillus hammessi_ & Monohydro fatty acid & Antifungal property improving the bread shelf-life & [67] \\ _Lactobacillus paracasei_ RN5, _Lactobacillus_ & & \\ _plantarum_ X2, _Lactobacillus brevis_ LBRZ7, & & \\ _Lactobacillus fermentution_ LBRH10, & & \\ _Lactobacillus buchneri_ LBRZ6, and & Antimicrobial & Prevent bacterial and mold spoilage & [68] \\ _Propinibacterium fendenterichii_ ssp. & & \\ _Shermanii_ NBIMCC 327 & & \\ _Lactobacillus curratatus_ 750(13), _Pediococcus_ & & \\ _acidallic_ EKO26, _Pediococcus_ & & \\ _Weissella cibaria_ EKO31, _Pediococcus_ & & \\ _pentosaeus_ EKO23, _Lactobacillus_ & & \\ _plantarum_ KKp 593/p, _Lactobacillus_ & & \\ _helveticus_ 10, _Lactobacillus plantarum_ W37/54, _Lactobacillus sakeri_ 750(20), and & & \\ _Lactobacillus rhamns_ Lr (23) & & \\ _Lactobacillus curratatus_ MA2, _Pediococcus_ & & \\ _pentosacus_ OA2, and _Pediococcus_ & & \\ _acidallic_ OIA1 & & \\ _Weissella cibaria_ PON10030, _Weissella_ & & \\ _cibaria_ PON10032, _Lactobacillus citream_ & & \\ _PON 10079, and _Lactobacillus_ & & \\ _citream_ PON10080 & & \\ _Saccharomyces bayanus_ & & \\ _Propinibacterium freudenreichii_ & & \\ _Torulaspon delbrueckii_ & & \\ _Lactobacillus reuteri_ LTH5448 and & & \\ _Lactobacillus reuteri_ 100-23 & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._ \begin{table}
\begin{tabular}{c c} \hline \hline
**Microbiota** & **Reference** \\ \hline _Cida glabrata_ & \\ _Cida huminilis_ & \\ _Hanseniapora avarum_ & \\ _Kazachstania huminis (synonym Cida huminils)_ & \\ _Kazachstania servazzzi_ & \\ _Kazachstania unispora_ & \\ _Kluyveromyces aesturai_ & \\ _Kluyveromyces lactis_ & \\ _Kluyveromyces maraimus_ & [1, 34, 53, 61, 62, 63] \\ _Pichia fermentations (synonym Cida lamblica)_ & \\ _Pichia kudriazeii_ & \\ _Saccharomyces cerevisiae_ & \\ _Saccharomyces toarum_ & \\ _Saccharomyces_ & \\ _Toralismo delbrueckii_ & \\ _Wickerhamomyces anomulus_ & \\ _Yarrowia kaelungensis_ & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Starters used in sourdough bread production with identified compounds.