# 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 c c} \hline \hline
**Inoculum** & **Compound** & **Property** & **Reference** \\ \hline _Lactobacillus santranciscensis, Candida milleri_, and transglutaminase & Isodopeptide bonds, ketones, medium-chain fat acids, and alcohols & Positive effects on bread rheological features, shelf-life, and aroma profile & [75] \\ _Lactobacillus acidophilus_ ATCC20552 and _Bifidobacterium lactis_ BB 12 & Antimicrobial & Inhib rope-forming _B. subtilis_ & [76] \\ _Kluyveromyces marxianus_ and _Saccharomyces cerevisiae_ & Inulinase & Reduction of fructans, consequently FODMAPs in dough prepared with whole wheat flour & [77] \\ _Kluyveromyces marxianus_ & Inulinase, phytase & Reduction of FODMAPs & [62; 78] \\ _Saccharomyces cerevisiae_ and _Pediococcus pentosaeus_ & Phytase activity & Physic acid decrease & [79] \\ _Gluconobacter oxydans_ IMDO A845 & Higher amount of lactic acid & Positive aroma profile of sourdough bread & [80] \\ _Leuconostoc citreum_ FDR241 & glycosyltransferase & dextran concentration in sourdough & [81] \\ _Enterococcus mundtii_ QAUSD01 & Proteolytic activity & Gluten-degrading & [60] \\ _Wickerhamonyces anomalus_ QAUWA03 & Proteolytic activity & Gluten-degrading & [60] \\ _Lactobacillus plantarum_ & Phenolic acid esterase, decarboxylases, reductase, and wide range of glycosyl hydrolases & Its influence in bread quality needs study & [33] \\ _Weissella cibaria_ VTT E-153485 & Peptide & Increased proteolysis in faba & [82] \\ _Weissella confusa_ VTT E-143403 & Dextran & bean dough & [82] \\ _Pediococcus pentosacas_ VTT E-153483 and _Leuconostoc kimchi_ VTT E-153484 & Phytase & Reduction of phytic acid in faba & [82] \\ _Lactobacillus amylorova_ DSM19280 6\% & Organic acid and exocytosisacharide & Low-salt bread with desirable shelf-life, and high sensory quality & [83] \\ _Weisella cibaria_ MG1 18\% & Organic acid and scopolysaccharides & \begin{tabular}{c} \\ (volume and crumb texture) \\ \end{tabular} & \begin{tabular}{c} [83] \\ (volume and crumb texture) \\ \end{tabular} \\ _Lactobacillus brevis_ and _Lactobacillus_ & Volatile compounds & Improve texture and aromatic properties of sourdough bread & [84] \\ _Lactobacillus reuteri_ & Organic acid, saturated fatty acid, hydroxy fatty acid & Anti-aflatoxigenic capability and antifungal activity & [85] \\ _Lactobacillus plantarum_ & 20 DAN and _L._ & Polyphenol & Antioxidant activity & [86] \\ _Lactobacillus plantarum_ & NOS7315, _Lactobacillus_ & Synergistic fermentation & Improved bread sensory characteristic & [87] \\ _brevis_ NOS7311, and _Saccharomyces cerevisiae_ PS7314 & Exopolysaccharides (EPS) & Immunomodulatory potential & [88] \\ _Bacillus licheniformis_ & Organic acid, higher the complexity of volatile compounds & Decrease spoilage, increase shelf-life, and improve sensory properties in sourdough bread & [89] \\ _Lactobacillus paracasei_ K5 & Protcolytic activity & Toxic glaidin degraded in the sourdough fermentation & [90] \\ _Enterococcus mundtii_ QAUSD01 and _Wickerhamonyces anomalus_ QAUWA03 & Protcolytic activity & Do not interfere in the sensory quality of bread & [91] \\ _Lactobacillus plantarum_ CH1 & Antifungal compounds & \begin{tabular}{c} \\ (volume) \\ \end{tabular} & \
\begin{tabular}{c} [92] \\ (volume) \\ \end{tabular} \\ _Streptococcus thermophilus_ & Glucosyltransferase transferase B &
\begin{tabular}{c} [92] \\ (volume) \\ \end{tabular} \\ _Pediococcus pentosacus_ SP2 & Organic acid content & Reduce mold and rope spoilage & [93] \\ _Enterococcus facicum_ and _Kluyveromyces aestuarii_ & Antioxidant capacity, respectively & Improve bread quality & [62] \\ _Lactobacillus reuteri_ TMW1.656 & Reutericyclin & Inhibition of growth of rope-forming bacilli in bread & [94] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Cont. The microbial production of bioactive peptides, enzymes, organic acids, exopolysaccharide-charides (EPS), and vitamins are considered the primary metabolites responsible for antioxidant, antimicrobial, and probiotic activities [99].