Research progress on microbial species in traditional sourdough and their effects on flavor characteristics of Chinese steamed bread

Traditional sourdough, as a natural starter culture, features microbial communities and flavor profiles that are pivotal determinants of quality in fermented cereal-based products. Lactic acid bacteria and yeasts represent the primary microorganisms in traditional sourdough, capable of producing a wide array of flavor metabolites such as alcohols, aldehydes, esters, ketones, organic acids, and phenolic derivatives. The microbial composition of traditional sourdough significantly influences the flavor characteristics of both sourdough itself and sourdough-fermented Chinese steamed bread. This review examines the predominant microorganisms (lactic acid bacteria and yeasts), flavor compounds in sourdough-fermented Chinese steamed bread, and the interconnections between these components and the products’ flavor profile, while outlining prospects for future research directions. The objective is to offer a reference for investigating flavor compounds and their biosynthetic pathways, and to establish a foundation for the precise regulation of sourdough-fermented Chinese steamed bread flavor.