Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus

•P. pentosaceus, S. fibuligera, and S. cerevisiae were developed as sourdough bread starters.•The sourdough bread had antifungal activity against A. flavus in situ.•The isolated P. pentosaceus had antifungal activity against A. flavus.•The lactic and acetic acid concentration in sourdough bread were increased over 4.5 and 1.6-fold.•Fifteen volatile compounds were newly detected in sourdough bread by SPME-GC/MS.