| 要約: | This study aimed to identify and evaluate yeasts and lactic acid bacteria (LAB) isolated from Mexican cocoa mucilage (<i>Theobroma cacao</i>) and coffee pulp (<i>Coffea arabica</i>) for their potential use as sourdough starter co-cultures to improve bread quality. Functional screens included assessments of amylolytic, proteolytic, and phytase activities, CO<sub>2</sub> production, acidification capacity, and exopolysaccharide (EPS) synthesis. <i>Saccharomyces cerevisiae</i> YCTA13 exhibited the highest fermentative performance, surpassing commercial baker’s yeast by 52.24%. <i>Leuconostoc mesenteroides</i> LABCTA3 showed a high acidification capacity and EPS production, while <i>Lactiplantibacillus plantarum</i> 20B3HB had the highest phytase activity. Six yeast–LAB combinations were formulated as mixed starter co-cultures and evaluated in sourdough breadmaking. The B3Y14 co-culture (LABCTA3 + YCTA14) significantly improved the bread volume and height by 35.61% and 17.18%, respectively, compared to the commercial sourdough starter, and reduced crumb firmness by 59.66%. Image analysis of the bread crumb revealed that B3Y14 enhanced the crumb structure, resulting in greater alveolar uniformity and a balanced gas cell geometry. Specifically, B3Y14 showed low alveolar regularity (1.16 ± 0.03) and circularity (0.40 ± 0.01), indicating a fine and homogeneous crumb structure. These findings highlight the synergistic potential of selected allochthonous yeast and LAB strains in optimizing sourdough performance, positively impacting bread texture, structure, and quality.
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