Lactobacillus amylovorus and Reduced Microbial Spoilage

• Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.

  • 2025-07-11
  • Review
  • Foods (Basel, Switzerland) 14(14)
  • • Yelena Oleinikova
    • Alma Amangeldi
    • Aizada Zhaksylyk
    • Margarita Saubenova
    • Amankeldy Sadanov

  • PubMed: 40724264
  • DOI: 10.3390/foods14142443

  1 Insight on

  • Reduced Microbial Spoilage

  • Low evidence

  The use of sourdough is the best alternative to chemical preservatives... [and] a list of the main compounds produced by lactic acid bacteria of the sourdough, which contribute to the protection of bread from fungal spoilage, is presented.

  Effect

  Beneficial

  Effect size

  Moderate