Lactic Acid Bacteria in Breadmaking: Implications for Quality, Safety and Nutrition

The growing interest in lactic acid bacteria (LAB) within the baking sector is driven by their ability to improve both the technological performance and nutritional quality of bakery products. The purpose of this study was to provide a comprehensive overview of current knowledge regarding the use of conventional and unconventional LAB in breadmaking, with particular emphasis on their influence on dough properties, shelf life, sensory characteristics, nutritional value, stress tolerance, and sustainability and their interactions with unconventional yeast. The available evidence indicates that LAB contributes significantly to dough development through acidification, proteolytic activity, and exopolysaccharide production, leading to improvements in viscosity, elasticity, extensibility, water absorption, and gluten network formation. Their metabolic activity also promotes the production of organic acids, bacteriocins, and other antimicrobial compounds that help delay microbial spoilage and extend product shelf life. In addition, LAB fermentation enhances flavor and aroma complexity while increasing mineral bioavailability, vitamin content, and the formation of beneficial bioactive compounds. Attention has been given to the capacity of selected LAB strains to tolerate thermal, osmotic, acidic, and oxidative stress conditions, highlighting their suitability for industrial applications. Furthermore, combinations of LAB with unconventional yeast have shown potential for improving nutritional quality, sensory acceptance, texture, and shelf life and reducing the glycemic impact of bakery products. Overall, LAB represents a versatile group of microorganisms capable of supporting the development of innovative, high-quality, and more sustainable bakery products. The synthesis of current research highlights both the opportunities and challenges associated with their application and emphasizes the need for further studies focused on strain selection, fermentation optimization, and large-scale implementation.