Sourdough bread is a leavened bread. However, rather than using baker’s yeast to rise, it’s leavened by “wild yeast” and lactic acid bacteria that are naturally present in flour (3).

A single teaspoon of this culture, or “starter”, can end up harbouring 50 million yeasts and five billion lactobacilli ...

This yeast produces lactic acid, the source of sourdough bread’s distinctive tangy taste. This acid both flavors the bread and kills unwanted bacteria, keeping a sourdough starter safer from ...

But sourdough bread isn’t just a tasty alternative to other types of breads. “The lactic acid bacteria and wild yeast create prebiotics, such as inulin, and resistant starch during the ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and ...

Until the development of commercial yeasts in the 1800s, sourdough, made with naturally occurring yeasts and lactic acid bacteria, was the main type of leavened bread consumed worldwide.

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...