Sourdough is a naturally fermented dough that is used worldwide to produce a variety of baked foods. Various lactic acid bacteria (LAB), which can determine the quality of sourdough baked foods by producing metabolites, have been found in the sourdough ecosystem. However, spontaneous fermentation of sourdough leads to unpredictable growth of various micro-organisms, which result in unstable product quality. From an ecological perspective, many researchers have recently studied sourdough LAB diversity, particularly the elucidation of LAB community interactions and the dynamic mechanisms during the fermentation process, in response to requests for the control and design of a desired sourdough microbial community. This article reviews recent advances in the study of sourdough LAB diversity and its dynamics in association with unique characteristics of the fermentation system; it also discusses future perspectives for better understanding of the complex sourdough microbial ecosystem, which can be attained efficiently by both in vitro and in situ experimental approaches.

酸面团是一种天然发酵的面团，在世界范围内用于生产各种烘焙食品。在酸面团生态系统中发现了各种乳酸菌（LAB），它们可以通过产生代谢产物来确定酸面团烘焙食品的质量。但是，酵母的自然发酵会导致各种微生物无法预测的生长，从而导致产品质量不稳定。从生态学的角度来看，许多研究人员最近对酵母菌的多样性进行了研究，特别是阐明了乳酸菌群落之间的相互作用以及发酵过程中的动力学机制，以响应对所需酵母菌群落的控制和设计的要求。本文回顾了酵母LAB多样性及其动力学与发酵系统独特特征相关的研究的最新进展；它还讨论了未来的观点，以更好地了解复杂的酵母微生物生态系统，这两种方法都可以有效地实现。体外和原位实验方法。