Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

► The antifungal activity of sourdough fermented wheat germ was investigated. ► Antifungal activity was characterised by in vitro assays. ► Antifungal compounds (organic acids and peptides) were identified. ► Breads containing sourdough fermented wheat germ were tested during 28 days storage.