| Summary: | The bacterial community profile of cricket powder highlighted the presence of four main genera: <i>Bacteroides</i> spp., <i>Parabacteroides</i> spp., <i>Lactococcus</i> spp., and <i>Enterococcus</i> spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: <i>Latilactobacillus curvatus</i>, <i>Lactiplantibacillus plantarum</i>, <i>Latilactobacillus sakei</i>, <i>Lactococcus garvieae</i>, <i>Weissella confusa</i>, and <i>Enterococcus durans</i>. The strains were characterized and selected according to different technological properties. <i>L. plantarum</i> CR L1 and <i>L. curvatus</i> CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.
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