Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

► Single-strain starter cultures of lactic acid bacteria do influence the flavour profile of type II sourdoughs. ► Selected strains of lactic acid bacteria produce distinct flavours, such as acidic, buttery, and fruity flavours. ► Rye fermentation results in sourdoughs richer in volatiles than wheat fermentations.