Health Promoting Features of Sourdough Lactic Acid Bacteria

The activities of sourdough lactic acid bacteria that have been associated with the promotion of consumer health, has been in the epicenter of intensive research over the last decade. Thus, a series of related strain-dependent features has been described. Acidification results in the improvement of starch digestibility, while proteolytic activities to the increase of bioactive peptide and free amino acid concentration as well as modulation of celiac and non-celiac gluten sensitivity. In addition, increase of the concentration of bioactive compounds, such as GABA and phenolic compounds, vitamin concentration as well as mineral bioavailability are also possible. All these biosynthetic abilities have been used as criteria for genotypic- or phenotypic-based selection of starter cultures, many of which have provided with quite promising results. The aim of the present chapter is to collect all related information, present and critically discuss them.