Influence of Lactobacillus plantarum and Pediococcus pentosaceus Addition on the Nutritional Quality of Sourdough-Based Bread

This study explored the nutritional benefits of using a mixed culture of Lactobacillus plantarum and Pediococcus pentosaceus in sourdough bread fermentation. Over a 120-hour fermentation period, spontaneous microbial activity resulted in peak lactic acid bacteria populations of 516.29 × 10⁶ cfu/g at 72 hours in acha-based dough and 1082.78 × 10⁶ cfu/g at 24 hours in rice-based dough (p < 0.001). The fermentation process led to a steady reduction in pH alongside a rise in titratable acidity. Bread produced with the mixed LAB cultures showed a significant decrease in phytic acid content and a notable enhancement in essential amino acids, such as lysine, leucine, isoleucine, valine, methionine, phenylalanine, and tryptophan, compared to the control. Furthermore, the energy value of the mixed culture bread (322.38 ± 0.63 Cal) was considerably higher than that of the control sample (266.73 ± 2.58 Cal). Overall, the incorporation of L. plantarum and P. pentosaceus during sourdough fermentation significantly boosted the nutritional quality of the bread, offering a valuable strategy for creating functional, nutrient-dense bakery products.