Data on the diversity of lactic acid bacteria isolated from traditional sourdough and their leavening Ability.

In this dataset, we isolate lactic acid bacteria from traditionally sourdough microbiota and determine their functional properties, including acidification, growth rate, EPS biosynthesis, and Gaz production (CO2), as well as investigate interactions between yeast and lactic acid bacteria.
This data would be important for industries with special needs for microorganisms at various capacities and can satisfy consumers’ demands by reducing the use of food additives.