Effects of Acetic Acid Bacteria in Starter Culture on the Properties of Sourdough

This study investigates the effects of acetic acid bacteria (AAB) present in raw sugarcane vinegar (sir-ka) used as a starter culture on the physicochemical, sensory, and microbial properties of sourdough bread. Three distinct AAB strains were isolated and characterized, exhibiting typical biochemical and morphological traits. The incorporation of sirka-derived AAB into sourdough fermentation enhanced dough leavening, acidification, and flavor development, resulting in bread with improved texture, de-sirable sourness, and extended shelf life due to antimicrobial activity. Sensory evaluation confirmed high consumer acceptability in terms of appearance, flavor, and sourness. The metabolic activities of AAB, including acetic acid, fructan, and gluconic acid production, contributed to crumb softness and overall bread quality. These findings highlight the potential of utilizing AAB-rich sirka as a natural starter culture to optimize sourdough fermentation for both artisanal and industrial applications, pro-moting sustainable and health-beneficial bread production.