EN
Bread flavor depends on raw material properties (rye or wheat tlour) and sourdough fermentation process. Lactic acid bacteria: L. sanfranciscensis, L. plantarum, L. fermentum excrete the products of their fermentation: lactic and acetic acid, volatile compounds, volatile fatty acids and form bread flavour as natural inhabitants. Lack of the competition between L. plantarum or L. sanfranciscensis and S. cerevisiae or S. exiguus for the carbon and nitrogen source leads to stimulation of bacteria growth and organic acid production and raising fermentation products of yeasts, mainly the alcohols.