Abstract:Conventional bread starter cultures are limited by low microbial diversity,monotonous flavor profiles,and poor stability.The research and development of novel bread starter cultures have been carried out for quite a long time.The microbial composition,technical features,functions,and effects of novel bread starter cultures were reviewed in this study.The study revealed that the development and research of novel bread starter cultures primarily focused on three major strategies：1） Lactic acid bacteria-dominant approach：directed screening of functional strains and construction of microbial compound agents to improve fermentation stability and antifungal activity；2） Saccharomycete improvement approach：gene editing enhancement of high-sugar and freezing tolerance,together with exploitation of naturally stress-resistant strains；3） Non-conventional source approach：investigation of non-conventional substrates such as dairy and plant bases,as well as non-conventional genera like Bifidobacterium.The results showed that these novel starter cultures could extend shelf life of bread,suppress mycotoxin formation and accumulation,lower acrylamide and other contaminants during baking,and mitigate the anti-nutritional impact of phytic acid.In addition,novel starter cultures could refine texture,add the variety of volatile aroma compounds,optimize crust color,and enrich essential amino acids,Bgroup vitamins,and total phenolics,thereby conferring functional attributes.With modern biotechnology,these starter cultures effectively prolonged shelf life,enhanced sensory and nutritional quality,and improved safety.They served as key drivers of industrial upgrading.In the future,continuous breakthroughs are needed in microbiota stability,artificial intelligence-based regulation,and personalized nutrition development.