Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

► The lactic acid bacteria (LAB) isolated from kimchi were applied in sourdough fermentation. ► The sourdoughs had an optimal fermentation quotient. ► The selected LAB were inhibitory to bread spoilage microorganisms. ► The addition of sourdough delayed bread staling.