{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T21:32:38Z","timestamp":1773696758392,"version":"3.50.1"},"posted":{"date-parts":[[2026]]},"group-title":"SSRN","reference-count":52,"publisher":"Elsevier BV","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"abstract":"<jats:p>The renewed interest in sourdough bread reflects a broader shift toward sustainable and nutritionally enhanced foods. Integrating microalgal biomass into fermentation-based systems represents a promising strategy to increase the functional value of cereal-based products. In this study, a sourdough starter was supplemented with 4% (w\/w) Chlorella vulgaris, and fermentation dynamics were monitored until maturity. Microbial community composition was characterised through metagenomic analysis and integrated with metabolite profiling and rheological assessment to evaluate techno-functional performance.The incorporation of C. vulgaris modulated the dynamics of the autochthonous microbiota, promoting the coexistence of lactic acid bacteria and yeasts such as Kazachstania and Wickerhamomyces while preserving the functional fermentative core of the ecosystem and increasing microbial diversity. Species-level analysis revealed the dominance of Fructilactobacillus sanfranciscensis and Kazachstania unispora, consistent with effective dough acidification and stable fermentation performance. HPLC profiling further revealed enhanced lactic acid accumulation and distinct shifts in carbohydrate utilisation in enriched sourdoughs. Breads containing C. vulgaris exhibited significantly higher antioxidant capacity (FRAP and DPPH) and increased total phenolic content. Rheological analysis indicated reduced water absorption (42.0% vs. 44.4% in the control) without compromising loaf volume or crumb firmness at a final microalgal inclusion level of 1% (w\/w).Overall, this study demonstrates that sourdough fermentation can serve as an effective biotechnological platform for microalgal valorisation, linking microbial community modulation with measurable improvements in the nutritional and techno-functional performance of bread.<\/jats:p>","DOI":"10.2139\/ssrn.6428461","type":"posted-content","created":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T20:37:04Z","timestamp":1773693424000},"source":"Crossref","is-referenced-by-count":0,"title":["Valorisation of Chlorella vulgaris through sourdough fermentation: linking microbial dynamics with bread techno-functional properties"],"prefix":"10.2139","author":[{"given":"Carla","family":"Pestana","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0009-0008-5767-5363","authenticated-orcid":true,"given":"Nancy","family":"Mahmoud","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":true,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9307-1905","authenticated-orcid":true,"given":"Catarina","family":"Prista","sequence":"additional","affiliation":[]},{"given":"M. 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