Abstract
Bread is consumed daily throughout the world as an important source of nutrients. However, bakery products are highly susceptible to spoilage, especially fungal, which is a source of bread losses and a threat to food security and consumer health. The use of sourdough is the best alternative to chemical preservatives, while providing a number of advantages to baked bread. This review highlights the main areas in the field of bread protection and covers the principal representatives of sourdough microbiota and their contribution to protecting bread from spoilage. The review is mainly based on publications in the field of research over the last five years, identifying new directions and strategies for bread protection related to the use of sourdoughs. A list of the main compounds produced by lactic acid bacteria of the sourdough, which contribute to the protection of bread from fungal spoilage, is presented. The contribution of other microorganisms to the antifungal effect is also considered. Finally, some prospects for the development of research in the field of sourdoughs are determined.