Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics.

Thirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8.9 (wild type) were used to formulate fifteen combinations of starters by mixing two or three LAB with the yeast (ratio LAB: yeast, 10: 1). Such combinations were used to prepare rye sourdough and their performance in term of acidification and biochemical characteristics during fermentation at two temperatures (30 and 37 °C) and duration (4 and 8 h) were screened.