This study evaluated the effects of mixed fermentation using the wild yeast Kluyveromyces marxianus NIYC1 (KM) from a medicinal starter culture, indigenous baking yeast Saccharomyces cerevisiae SPC-SNU 70-1, and lactic acid bacteria (LAB) on the physicochemical quality and aroma compounds of bread. Bread was prepared using the sponge-dough method, and proximate composition, specific volume, texture, gas production, pH, total titratable acidity (TTA), and volatile organic compounds (VOCs) were analyzed. The results showed that KM exhibited a higher specific volume and superior gas production during early fermentation compared with the control, improving dough expansion and final volume. LAB demonstrated stable fermentation and a lower increase in hardness during storage, effectively regulating acidity and enhancing flavor complexity. VOC analysis revealed that LAB increased alcohol content, whereas KM promoted fatty and organic acids. Both strains suppressed the production of off-flavor compounds. These findings indicate that mixed fermentation with KM and LAB offers superior fermentation performance, texture, flavor complexity, and storage stability compared to commercial yeast fermentation. This study highlights the industrial potential of underutilized microbial resources and provides foundational data for the development of functional and value-added bakery products.

Abstract
서 론
재료 및 방법
    재료
    식빵 제조
    식빵의 물리화학적 품질 특성 측정
    통계 분석
결과 및 고찰
    식빵의 물리화학적 품질 특성
결 론
References

• 김성후(국립강릉원주대학교 식품과학과, 국립강릉원주대학교 해람 제빵 연구소) | Sung-huo Kim (Department of Food Science, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea)
• 박성훈(국립강릉원주대학교 식품과학과, 국립강릉원주대학교 해람 제빵 연구소, 국립강릉원주대학교 식품영양학과) | Sung-hoon Park (Department of Food Science, Gangneung-Wonju National University, Gangneung 25457, Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Korea, Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Korea) Corresponding author
• 오혜원(SPC 식품생명공학연구소) | Hyewon Oh (SPC Research Institute of Food and Biotechnology, Seoul 08826, Korea)
• 조은희(SPC 식품생명공학연구소) | Eunhui Cho (SPC Research Institute of Food and Biotechnology, Seoul 08826, Korea)
• 송성봉(SPC 식품생명공학연구소) | Seongbong Song (SPC Research Institute of Food and Biotechnology, Seoul 08826, Korea)