Apple spontaneous fermentation sourdough: Microbial dynamics and optimization for enhanced bread quality

Abstract

This study explored using apple-derived spontaneous fermentation sourdough to replace commercial cultures in bread production, analyzing its microbial composition and optimizing process parameters. Microbial profiling via 16S and 26S rDNA sequencing identified Lactobacillus plantarum as the dominant lactic acid bacteria. SFS addition levels (0–30%) and proofing times (60–180 minutes) were varied to assess impacts on bread quality. Results revealed that shorter proofing initially increased specific volume, which stabilized over time, while hardness decreased then increased. Similarly, lower apple-derived spontaneous fermentation sourdough percentages enhanced volume, but higher doses reduced it, with hardness showing a comparable trend. lower apple-derived spontaneous fermentation sourdough improved nutritional properties (free amino acids), flavor (volatile compounds). The findings demonstrate lower apple-derived spontaneous fermentation sourdough’s potential to enhance bread quality, offering natural alternatives to commercial starters by balancing fermentation parameters to optimize texture, volume, shelf-life, and sensory attributes, highlighting its role in sustainable, artisanal bread production.