The microbial consortium of Fructilactobacillus sanfranciscensis and Maudiozyma humilis is associated with complex trophic interactions that support persistence in sourdough ecosystems. However, its stability may depend on technological parameters, including dough yield, flour type, backslopping conditions and refreshment regime. This study assessed the long-term stability of this consortium in two wholemeal wheat mother sourdoughs from Belgian industrial bakeries, referred to as IB-A and IB-B. These sourdoughs differed in dough yield, namely 160 for IB-A and 200 for IB-B, and in backslopping conditions. Both sourdoughs were subjected to weekly or triweekly refreshment cycles, each combining cold storage at 4 °C with backslopping at either room temperature for 24 h or 30 °C for 16 h. Under weekly refreshment, the consortium persisted for one month in both sourdoughs. Under triweekly refreshment, Frul. sanfranciscensis and Maud. humilis remained stable only in IB-A, whereas both species were lost from IB-B after 12 and 15 weeks, respectively. In IB-B, Levilactobacillus parabrevis and Pediococcus parvulus became prevalent. In contrast, stable production of acetic acid, ethanol, and mannitol in IB-A indicated sustained metabolic activity of the Frul. sanfranciscensis–Maud. humilis consortium. These findings show that the long-term viability and metabolic fitness of this consortium require suitable combined process parameters.
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