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Rye is  a  nutritionally and healthy valuable cereal. It is  a  significant substrate for biotechnological processing. This review presents the  basic procedures for rye sourdough refreshing, the  characteristics of  used LAB and yeast, the  types of  sourdough use in  the  Czech Republic and in  global perspective. The  fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture and sensory properties of bread.

Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread