Conclusions
The results presented in this review point out some advantages of using selected LAB strains as starter cultures for
sourdough fermentation. The data collected so far suggest that these positive effects represent the new frontier for the
production of natural high quality bread with less allergenic compounds and lengthen shelf-life.
Acknowledgements The authors thank the financial support from Consejo Nacional de Investigaciones Científicas y Técnicas
(CONICET), Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT), and Consejo de Investigaciones de la
Universidad Nacional de Tucumán (CIUNT) Argentina