ABSTRACT
Sourdough is a characteristic example of association of lactic acid bacteria and yeasts. Its functionality lies in a suitable balance between lactic and alcoholic fermentation. Sourdough processes are a common practice in the preparation of traditional rye [1,2] and wheat flour breads [3-21]. In rye bread production they are necessary to obtain technical quality, development of bread flavor, inhibition of undesirable fermentations, activation of yeast, and inhibition of mold and rope growth. In wheat bread production, sour doughs mainly help to develop bread flavor and to delay bread spoilage [22].
