*2.2. Dough and Sourdough Preparation*

Cells at exponential phase of *S. cerevisiae* and *L. plantarum* UFG 121 were recovered by centrifugation (5000× *g*, 5 min), washed twice with sterile saline solution, and resuspended in sterile water. For sourdough preparation, microbial starters were inoculated at a concentration of about 10<sup>8</sup> and 10<sup>6</sup> cfu g−<sup>1</sup> for *L. plantarum* and yeast respectively, in a mixture of wheat flour type "0" Manitoba (initial moisture of 11.9% *w*/*w*, supplied by Lo Conte, IPAFOOD, Ariano Irpino, Italy) and water (37.5% *w*/*w*) containing sucrose (6%), NaCl (3% *w*/*w*), and animal fats (3% *w*/*w*). A dough control sample was inoculated only with the commercial yeast at a final concentration of about 10<sup>6</sup> cfu g−<sup>1</sup> . The fermentation was carried out at 30 ◦C for 18 h.
