1. Wstęp. 2. Bioróżnorodność mikrobiologiczna zakwasów. 3. Zdolność do rozwoju i adaptacji LAB w różnych typach zakwasów. Współzawodnictwo bakterii wprowadzonych z kulturą starterową z autochtoniczną mikrobiota zakwasów. 4. Niektóre właściwości LAB umożliwiające im konkurencyjną przewagę w ciastach zakwasowych. 5. Mikrobiota zakwasów ze zbóż niechlebowych i pseudozbóż. 6. Dobieranie składu kultur starterowych z autochtonicznych gatunków LAB czy unifikacja w oparciu o gatunki najbardziej rozpowszechnione. 7. Podsumowanie

Abstract: Application of sourdough, an old fermentation technology, in artisanal bakery allows us to obtain bread with specific flavor and texture. In recent years, this technology has been also reintroduced to the industrial practice, especially due to increased consumer demand for natural bread, without technological additives and preservatives, characterized by traditionally aroma and taste. In order to ensure reproducible and constant quality of bread, specific starter cultures containing lactic acid bacteria (LAB) or, optionally, LAB and yeast strains, are used. The paper discusses issues related to the biodiversity of LAB species representing biota of natural sourdoughs obtained from different cereals. It also presents the specific properties of the LAB strains which allow them to colonize and dominate in the souerdough environment. Moreover, is this review we focuse on the role of autochthonous bacterial strains in starter cultures. The use of such strains results in better quality of bread, its originalsensory properties and allows the industry to avoid the standardization of taste and smell of baked goods.

1. Introduction. 2. Microbial biodiversity of sourdough. 3. The ability of LAB to grow and adapt to different types of sourdough. Competition of bacteria introduced with the starter culture with the autochthonous microbiota of sourdough. 4. Selected properties of LAB giving them a competitive advantage in sourdough 5. Microbiota of sourdough non-bread cereals and pseudo-cereals. 6. Selection of LAB autochthonous species for the starter cultures (composition) versus the unification based on the most prevalent species. 7. Summary