Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants, grains, and sourdough processing techniques. Lactobacillus sanfranciscensis is the key autochthonous bacterium of the traditional sourdough microbiota and it is said to be sourdough adapted species. Despite the great dominance of this bacterium in sourdoughs, the origin of this species still remains unclear. Lactobacillus sanfranciscensis positively influences all aspects of sourdough and fermented foods. However, the positive influence of this species on sourdough is a strain-dependent characteristic. The first purpose of this review was to discuss factors affecting the microbiota of sourdoughs with particular emphasis on reasons behind the remarkable prevalence of L. sanfranciscensis in this ecological niche. The second objective was to discuss the genotypic and phenotypic classification of L. sanfranciscensis strains and the influence of this species on technological and functional characteristics of sourdough including its influence on rheological properties of dough and bread characteristics, texture, aroma, and shelf-life through the inhibition of fungal growth.