From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix.

Since millennia, humankind has exploited microbial diversity associated to give foodmatrices in order to obtain fermented foods and beverages, resulting in products with improvedquality and extended shelf life. This topic has received deserved and continuous interest in thescientific community, for the reason of its significance as a driver of innovation in the food and beveragesector. In this review paper, using sourdough as a model matrix, we provide some insights into thefield, testifying the relevance as a transdisciplinary subject. Firstly, we encompassed the prokaryoticand eukaryotic microbial diversity associated with the sourdough ecosystems. The importance ofthis micro-biodiversity in the light of flour-related chemical diversity was examined. Finally, wehighlighted the increasing interest in microbial-based applications oriented toward biocontrol solutionin the field of sourdough-based products (i.e., bread).